Samak, mordhan aka Barnyard millet, is one of my most favourite millets to cook with. With it being a good source of protein, and relatively low in calorie, this tikki features quite often in my regular dinner menus as well.
Samak Tikki makes up an ideal carb protein fibre combination for a meal.
Instead of deep frying the same, I prefer to shallow fry them in organic ghee. So here’s a great recipe to try for those looking for a healthy detox during the ‘Navratri’ season
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| Course | Appetizer |
| Servings | 4 persons (makes 8 – 10 small tikkis) |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
Ingredients for the Samak ki Tikki(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1 cup | Samak, Mordhan (Barnyard Millet) |
| ½ cup | Finely chopped carrots |
| ½ cup | Finely chopped green beans |
| ½ cup | Finely chopped boiled potatoes |
| 1/3 rd cup | Coriander leaves, chopped finely |
| 3-4 nos. | Finely chopped green chilies |
| 2 Nos | Lemon juice |
| Sendha namak (salt to taste) | |
| 3 tbsp | Ghee |
| 1 – 1½ cups | Water |
| Ghee for shallow frying tikkis | |
Instructions for the Samak ki Tikki |
|
| 1. | Wash and soak the samak (millet) in water for about 15-20 minutes. Drain afterwards. Leave to dry for a few minutes. |
| 2. | Heat ghee in a vessel. Sauté the carrots and beans on a high flame. Do not overcook the vegetables; should retain the crunch. |
| 3. | Add the millets and sauté in ghee. Add in water (begin with half to 3/4th cup). On a medium flame let the millet cook. It shouldn’t take more than 5-7 minutes. Keep adding the water as required and stir. |
| 4. | Once cooked, add in boiled potatoes and crushed roasted peanuts and mix. Season with salt and lime juice as per taste garnish with coriander leaves. (The grains should be fluffy and not clump to each other. Hence its important to check and add water and see its not overcooked.) |
| 5. | Once done, shape into roundels. |
| 6. | Just before serving, shallow fry the tikkis in ghee and serve hot with coriander chutney. |
Notes: |
|
| 1. | This can be had as a samak puloa too. Instead of shaping into tikkis you can serve it right away. At that time I like to add in 2-3 tbsp of beaten fresh curd if not making it into a tikki. |
