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SAMO TIKKI/BARNYARD MILLET PATTIS

A gluten free, vegan snack made from healthy millet and potato. Shallow fried and delcious, best to enjoy Samo tikki with some green chutney and masala tea.
5 from 12 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine Indian
Servings 12 pieces

Ingredients
  

  • 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

Instructions
 

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.

Tips:

  • 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.
Keyword Ekadashi recipe, fasting food, gluten free, Millet Recipe, shallow fried, snack, vegan