These awesome fried potato balls are crispy on the outside and soft within.
By Anamika Sharma
I have kept this recipe very simple and easy to prepare. All you need is Swang ke Chawal – Vrat ke Chawal with some boiled potatoes for binding and a few dry spices, and it’s done!
- - Swang ke chawal (barnyard millet) - 1 cup
- - Boiled Potatoes - 2
- - Salt as per taste
- - Cumin Seeds Powder -1/2 teaspoon
- - Green Chillies - 1 Chopped (optional)
- - Crushed Peanuts -1/4 cup (optional)
- - Chopped Coriander - a little
- - Water -1½ cups or little less
- Soak swang ke chawal in water for about an hour.
- Take a pan, add the chawal and 11/2 cups of water and allow cooking on low flame half covered.
- When the water is all absorbed into the chawal and you see that the rice are cooked, switch off the flame.
- Let it cool for some time.
- Now add mashed boiled potatoes to the cooked chawal along with all the spices, green chillies and chopped coriander leaves and mix well to form tikki dough.
- Heat oil in a kadai for deep frying.
- Divide the tikki mixture in small portions and make round balls of these portions and flatten it a little.
- Fry till golden brown in colour on medium to high flame. Do not turn the tikki?s immediately, let them fry from one side a little and then gently turn them and fry till both the sides are golden brown in colour.
- Serve these hot with Aloo Sabzi or Aloo Raita.
- Enjoy while you fast!!!