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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 11 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish, Snack
Cuisine Indian
Servings 12 pieces

Ingredients
  

  • 2 cup samo /barnyard millet cooked
  • 1 cup mashed potato
  • 3-4 tbsp amaranth flour
  • 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 TIKKI |BARNYARD MILLET PATTIS

  • Add the cooked 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 rub your palms with some oil.
  • Heat about 4-6 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.
  • Don't be in a hurry to flip them as they may break.
  • Repeat with the remaining shaped tikki.
  • Serve hot tikki with some chutney of your choice.

Notes

  • 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 too soft and not pliable, add some amaranth flour.
  • To cook barnyard millet or samo, take about 1 cup of it. Wash three four times. Allow it to soak in double the amount of water, i.e. 2 cups. Pour the mixture in a saucepan and cook over medium heat. Can add a bit of salt but remember to adjust the amount for the pattis. Cook till the millet is soft and the water has evaporated. Allow the cooked millet to cool down completely before using it for the tikki mixture.
  • Use potatoes that are soft and floury. Not the sticky type.
Keyword barnyard millet pattis, gluten free pattis, leftover moriyo recipe, samo tikki