Samo Tikki/ Barnyard Millet Pattis
THEME: #254 FARALI FARMAISH
DISH: SAMO TIKKI/BARNYARD MILLET PATTIS
This Week’s Theme on FoodieMonday/Bloghop Group:
This week’s theme FARALI FARMAISH has been suggested by Kalyani who blogs at Sizzling Tastebuds. Kalyani’s guideline for the theme is pretty simple – prepare a dish that our family enjoys during any fasting day. And let me tell you if you were to go from north to south, east to west in India, you’d probably land up fasting everyday as there are so many fasting days. Kalyani’s blog largely focuses on vegan and healthy dishes. Having said that, it doesn’t mean she doesn’t have recipes for desserts, bakes and Indian sweets.
For this week’s theme I made Samo Tikki or Barnyard Millet Pattis. A good way to use up leftover samo (sama, moriyo) khichdi which we so commonly make for fasting days.
Ever since I was a kid, there were only two main fastings in our family, the Jaya Parvati Vrat whereby girls kept a 7 day fast for good husbands and the fortnightly Ekadashi fast. More than procuring a good husband, the Jaya Parvati vrats were followed because of the different nuts and dried fruits that my mum would give me in a nice home stitched silk potli. It was also easy as all my friends too fasted.
When I got married, the only fast observed by my hubby’s family was Ekadashi. There are so many other fasts that the Gujarati community follows but the belief was that Ekadashi fast is way above the rest. By no means am I a religious person, but God fearing yes. I don’t follow certain traditions blindly and stick to the ones that I believe in. For example, I remember my aunt telling me that if I didn’t follow the sitla satam fasts all my kids would come down with chicken pox. But then isn’t chicken pox a part of growing up? We all get it at some stage of our childhood.
What is Ekadashi Fasting? Also known as Agheeyaras, Ekadashi in Sanskrit is 11. Every 11th day of the lunar calendar, meaning that in a month there would be two 11th days. On the first 11th the moon is waxing or growing and the second half the moon is waning or shrinking. These two days are considered spiritually important by the Hindus and is observed by full or partial fasting. By this I mean whereby no grains, pulses, beans are consumed. Root vegetables, fruits, pumpkins, dairy products like milk, paneer and yogurt, herbs etc can be consumed. Its best to fast the whole day consuming only water. However, if that is not possible then the above mentioned foods can be eaten. When my kids were young my mother in law would encourage us to make Ekadashi fun by making different kinds of food. That way the kids felt they were getting a special treat and loved fasting. While grains and pulses are not allowed, one is allowed to use samo,(sama, barnyard millet, which by the way is not considered a true millet), buckwheat, tapioca balls (sabudana), amaranth (rajgira)and water chest nut (singhada) flours.
Read more about Ekadashi here.
When the whole family was together, cooking on Ekadashi was like preparing a feast as we had to take care of everyone’s taste and favorites. Make they favorite and they will fast happily is the motto my mother in law and I adopted. As of today, do my sons keep the fast? No they don’t, y daughter does occasionally and hubby and try to keep whenever possible except when we are traveling. With just the two of us at home now, Ekadashi meals are much simpler now. Hubby enjoys samo khichdi, potato curry and a glass of chaas. We try to consume fasting salt or sendha namak only once so evening time its usually fruit or a glass of milk.
Samo Tikki/Barnyard Millet Pattis
Last Wednesday was Ekadashi Day and it would have been the usual meal mentioned above, but because of the theme, I decided to make a long forgotten snack. I would purposely make more samo khichdi so that in the evening I could serve the family some samo tikki or barnyard millet pattis. My kids were not very fond of samo khichdi but they would devour the tikki with some yogurt. So for the Ekadashi that just went by informed hubby that I am making something different. Therefore, Samo tikki it was.
Some Ekadashi recipes you may want to try out:
Now before I go into the whole procedure of making Samo Tikki/ Barnyard Millet Pattis, there are so many different Fasting Day Recipes. Every state of India will have a particular dish for a particular fast. As I mentioned before for our family Ekadashi is very important so I have a variety of dishes that can be prepared for that fast.
- Upvas Thalipeeth/ Ekadashi Thalipeeth
- Ekadashi /Farali Thepla
- Thandai Makhana Phirni
- Rajgira Thalipeeth
- Fig and Amaranth Cookies
- Nduma Pattis/ Taro Root Patties
- Farali Kuttu Khichdi/Buckwheat Khichdi
- Buckwheat Breakfast Pudding
- Date Coconut Energy Balls
- Amaranth Fruity Pudding/Rajgira Kheer
- Dulce de Leche Baked Yogurt /Bhapa Doi
- Makhana and Paneer Salad
- Sabudana Vada – made in an appe pan
- Lemongrass Fruity Tea
- Farali Uttapam
- Honeydew Melon Sorbet
- Farali Rotli
- Farali Dokhra
- Buckwheat Farali Panakes/Uttapam
- Coconut Barfi
- Raw Banana and Paneer Kofta Curry
- Strawberry Frozen Yogurt
- Cassava in Coconut Milk
- Moriyo Khichdi/ Sama Khichdi
- Samo/ Moriyo Kheer
- Sabudana Khichdi
- Sabudana Kheer
- Farali Kadhi
- Sweet Potato Tikki
- Sweet Potato Shaak
- Sukhi Bhaji/ Farali Bateta nu Shaak
- Javvarisi Carrot Payasam/ Sago Carrot Pudding from Kalyani’s blog is going to be the dish I want to prepare for the forthcoming Ekadashi.
Ingredients Required For Samo Tikki/ Barnyard Millet Pattis
- Samo – also known as barnyard millet, moriyo, samvat ke chawal, bhagar, shyama rice, Kuthirai valli, Odalu, Kavadapullu. Cooked samo is required for this recipe. You can cook it or use leftover samo khichdi.
- Potato – boiled, peeled and mashed
- Amaranth Flour – rajgira or water chestnut flour(singhada atta) or arrowroot flour to bind the mixture together.
- Green Chilli – either chopped finely or minced
- Fresh Ginger – minced
- Fresh Coriander – washed and finely chopped
- Salt – usually a special salt called Sendha namak or Rock Salt is used during fasting days
- Sesame Seeds – some people use sesame seeds during fasting, some don’t. If you don’t then omit it.
- Cashew Nuts – chopped or can use peanuts.
- Raisins – I love to add them, but this ingredient is optional
- Cumin Seeds – jeera
- Lemon Juice – add according to your taste
- Sugar – optional. As I had added raisins, I omitted the sugar
- Chutney of your choice to serve the tikki with
- Gluten Free
- Millet Recipe
SAMO TIKKI/BARNYARD MILLET PATTIS
- ½ cup samo (barnyard millet)
- 1 cup water
- ½ cup potato, boiled, peeled and mashed
- 3-4 tbsp amaranth flour (rajgira atta)
- 1 tsp green chilli paste
- 1 tsp ginger paste
- ¾ -1 tsp sendha namak (rock salt)
- 1-2 tbsp lemon juice
- ¼ cup fresh coriander, chopped
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- ½ tsp sugar optional
- 8-10 cashew nuts, roughly chopped
- 1 tbsp raisins
- some oil for shallow frying
Preparation of Samo:
- Wash samo in water 2-3 times.
- Add 1 cup water to the samo and let it soak for 15-20 minutes.
- Add the samo along with the water into a pan.
- Add a little bit of salt from the measured salt and the cumin seeds.
- Place the pan ove medium to low heat and cook the samo till its done and no water is left.
- Make sure you stir it occasionally so that the samo does not stick to the bottom of the pan.
- Once done, allow the samo to cool down completely.
Preparation of Samo Tikki:
- You should have about 1½ cups of cooked samo.
- Add the samo to a mixing bowl.
- Add all the remaining ingredients except for oil.
- Mix it well.
- Grease your hands with some oil and take about a tablespoonful of the pattis mixture. Shape it into a disc or patti.
- Repeat the above step with the remaining mixture. If the mixture sticks to your hand, just greas ethem lightly with oil.
- Heat about 1-2 tbsp oil in a frying pan over medium heat.
- Gently place the number of tikkis that can fit in your pan.
- Let it cook till it becomes golden brown. Flip them over and cook the other side till they become golden brown.
- Repeat with the remaining shaped tikki.
- serve hot tikki with some chutney of your choice.
- Can use leftover samo khichdi to prepare the tikki.
- Adjust spices according to your taste.
- You can deep fry the tikki if you want to. Make sure the oil is hot enough before adding the tikki. Fry them till they are golden brown.
- If you find the mixture is watery, you may have to add some amaranth flour.
- If youre using leftover samo cook it till the water dries out.
Pin for later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962