My mother made these during Navratri, the nine-day fasting period when wheat and rice are not eaten. She used barnyard millet instead, soaked for an hour, cooked in water until soft, then mixed with mashed boiled potatoes, cumin powder, green chillies, crushed peanuts, and coriander. Shaped into round balls, flattened slightly, and deep-fried until golden brown.
The barnyard millet gives them a grainy texture that regular potato tikkis do not have. They are sturdier, crunchier on the outside, and have a nuttiness from both the millet and the crushed peanuts. I make a double batch every Navratri because they never last.
Tips for Making Barnyard Millet Potato Tikkis
Soak the millet for an hour
Barnyard millet (swang ke chawal) needs soaking before cooking. An hour in water softens the grains. Without soaking, they stay hard even after cooking.
Cook the soaked millet in one and a half cups of water on low heat, half covered, until the water is absorbed. Let it cool before mixing with the potatoes.
Fry without turning too early
Let the tikkis fry on one side until they are golden and firm before flipping. Turning them too early breaks them apart.
Medium-high heat. The oil should be hot enough that a small piece of dough sizzles immediately when dropped in. Fry until both sides are golden brown.
Swang Ke Chawal Ki Tikki – Fried Potato Balls
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Crispy fried potato balls with a soft barnyard millet center. A unique and flavorful side dish, perfect for any occasion.
Ingredients
- 1 cups (237 ml) Swang ke chawal (barnyard millet)
- 2 Boiled Potatoes
- Salt
- 1/2 teaspoon Cumin Seeds Powder
- 1 Chopped Green Chillies
- 1/4 cups (59 ml) Crushed Peanuts
- a little Chopped Coriander
- 1 1/2 cups (355 ml) Water
Instructions
- Soak swang ke chawal in water for about an hour.
- Take a pan, add the chawal and 1 1/2 cups of water, and allow cooking on low heat, half covered.
- When the water is absorbed and the rice is cooked, switch off the heat.
- Let it cool.
- Add mashed boiled potatoes, spices, green chilies, and chopped coriander leaves to the cooked chawal; mix well to form tikki dough.
- Heat oil in a kadai for deep frying.
- Divide the tikki mixture into small portions, make round balls, and flatten slightly.
- Fry until golden brown on medium-high heat. Do not turn the tikkis immediately; let them fry on one side, then gently turn and fry until both sides are golden brown.
- Serve hot with Aloo Sabzi or Aloo Raita.
Notes
- To ensure the tikkis hold their shape, chill the dough for at least 30 minutes before frying.
- For a spicier kick, add a pinch of red pepper flakes to the tikki mixture.
- Leftover tikkis can be stored in an airtight container at room temperature for up to 2 days or frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Deep-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 7
Frequently Asked Questions
What is barnyard millet?
Also called swang ke chawal or sanwa rice. A small, round grain used during fasting periods in India because it is not classified as a cereal grain. Available at Indian grocery stores. Regular millet can substitute but has a different texture.
Can I bake these instead of frying?
You can, but they will not be as crispy. Brush with oil and bake at 400°F (204°C) for twenty minutes, flipping halfway. The inside stays the same; the crust will be firmer rather than crunchy.
What should I serve these with?
The recipe suggests aloo sabzi (spiced potato curry) or aloo raita (yoghurt with potato). They also go well with mint chutney or tamarind chutney.
If You Liked This Recipe, You’ll Love These
- Baked Sweet Potato and Chorizo Hash with Fried Eggs
- Fried Egg and Mashed Potato from Culinary Explorer Diego Muñoz
- Breakfast of Kings: Hash Browns with Gravy and Fried Egg
- Homemade Potato Sev – Indian Style Spicy Fried Noodles
