Swang Key Chawal (Barnyard Millet) Ki Tikki Recipe

Cooking Directions

• STEP 1.Wash and soak the barnyard millet for 30 minutes. Drain the water and cook the millet in a pressure cooker with water and salt.
• STEP 2.In a mixing bowl, combine the cooked millet, mashed potatoes, chopped onions, green chilies, ginger, coriander leaves, red chili powder, garam masala, and salt. Mix well.
• STEP 3.Divide the mixture into equal portions and shape them into round patties.
• STEP 4.Heat oil in a pan and shallow fry the tikkis until they turn golden brown and crispy on both sides.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to cook the barnyard millet until it is soft and fully cooked.
• You can add grated cheese to the tikki mixture for an extra cheesy flavor.
• To make the tikkis healthier, you can also bake them in the oven instead of frying.

Storage and Serving

• These tikkis are best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them or heat them in a pan until they are heated through.