Description
Crispy fried potato balls with a soft barnyard millet center. A unique and flavorful side dish, perfect for any occasion.
Ingredients
Units
- 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