Tikhur/Arrowroot (Curcuma angustifolia) is a root vegetable. It’s usually processed into a powder, also called arrowroot flour. The powder is extracted from the plant’s rhizome, an underground stem with multiple roots that store its starch and energy. It is used as a gluten –free flour during fasting. Tikhur is a rich source of protein, Potassium, Iron B-vitamins and carbohydrates. It also boosts immunity. In order to improve its nutritive value, low cost Tikhur tikki was developed by adding Bajra, Moringa leaves and potato. Three different samples along with control samples were prepared and evaluated nutritionally and organoleptically. Nine point Hedonic Rating Scale was used for sensory evaluation while nutritive value was calculated using Food Composition Tables. The results revealed improvement in Proteins and other micronutrients.