Sama ke chawal ki tikki recipe - one more fasting breakfast or snack recipe for this Navratri season.
Sama ke chawal also known as Vrat ke chawal or samvat rice or Mordhan or Moraiyo or Swang ke chawal or vari or varai. Actually this is not rice, it is from millet family. In English it is called Barnyard millet. This can be consumed on fasting and it is gluten free grain.
This swang ke chawal ki tikki is deep fried, so it is very filling snack.
It is crispy from the outside while soft from the inside. First the millet is cooked itself and then mixed with potato and chilies with salt and pepper. Potato is added as a binding agent in it.
This vrat ke chawal is most frequently used during the Hindu vrat or upvaas like Navratri, Ekadasi, Maha Shivratri, Jaya Parvati vrat or Krishna Janmashtami. I do make many different farali dishes using this grain like Pulao, khichdi, kheer, idli, dhokla. Other recipes I will be posting soon.
Check out other tikki recipes for vrat
Sabudana tikki // Sweet potato tikki
How to make Sama ke chawal ki tikki recipe (Step by Step Photos):
1) Wash and soak samo rice for 10 minutes.
2) Discard soaking water, take rice to the pan. Add 1 cup of water and turn the heat to high and let the water come to a boil.
3) Once it starts to boil, reduce the heat to LOW, cover the pan and let it cook for 20 minutes.
4) Let them cool to touch and then open the lid.
5) Fluff up the rice and remove it to a bowl. Let it cool completely.
6) Now add rest of the ingredients (mashed potato, chopped green chilies, cilantro, ginger, cumin seeds, pepper powder, rock salt).
7) Mix it well.
8) Start shaping the tikkis or roll.
9) Once finish shaping, heat the oil in a pan for deep frying on medium heat. Once oil is hot fry few cutlets at a time. don’t disturb it for first 1-2 minutes otherwise it will get break. NOTE: While frying the tikkis, make sure that oil is HOT (not medium hot), otherwise it will absorb the oil. And do not disturb the tikkis for 1-2 minutes otherwise they will fall apart.
10) Once browned and cooked from one side, flip them and fry the other side.
11) Drain the excess oil using slotted spoon.
12) Remove it to paper towel lined plate.
Serve them hot or warm.
Instead of deep frying, you can shallow fry them.
Serving suggestion: If serving during the fasting days then serve with this phalahari green chutney. If making on regular day, you can serve with any chutney or ketchup.
Sama Ke Chawal Ki Tikki
Ingredients
To cook barnyard millet:
- ⅓ cup Sama ke chawal (Moraiyo or barnyard millet)
- 1 cup Water
For sama ke chawal ki tikki recipe:
- 1 medium or ⅔ cup Potatoes boiled, peeled and mashed
- 1 ½ teaspoons Ginger paste or freshly grated or crushed
- 2 Green chilies finely chopped
- 2 tablespoons Cilantro or coriander leaves finely chopped
- 1 teaspoon Cumin seeds
- ¼ teaspoon Black pepper powder
- 2 teaspoon Lemon juice
- Rock salt (sendha namak) to taste
- Oil to deep fry
Instructions
Cooking sama ke chawal:
- Wash and soak samo rice for 10 minutes.
- Discard soaking water, take rice to the pan.
- Add 1 cup of water and turn the heat to high and let the water come to a boil.
- Once it starts to boil, reduce the heat to LOW, cover the pan and let it cook for 20 minutes.
- Let them cool to touch and then open the lid.
- Fluff up the rice and remove it to a bowl. Let it cool completely.
Making sama ke chawal ki tikki recipe:
- Take cooked chawal into a bowl. Add rest of the tikki ingredients except oil. Mix it well.
- Start shaping the tikkis or roll.
- Once finish shaping, heat the oil in a pan for deep frying on medium heat.
- Once oil is hot fry few cutlets at a time. don’t disturb it for first 1-2 minutes otherwise it will get break.
- Once browned and cooked from one side, flip them and fry the other side.
- Drain the excess oil using slotted spoon.
- Remove it to paper towel lined plate.
Virender. Sawhney
Excellent recipe, very simple explanation to prepare Sama rice tikki's. .we shall certainly attempt during this Navratra festivals.
Thanks & Regards
Kanan
Glad that recipe is helpful.
Irina
I just bought samo and I was wondering what can I make with it as I never had it. Your cutlet recipe looks so inviting and delicious. I have to try it! Thanks for sharing.
Kanan
Thank you Irina, Hope you like it.
Nirav Shah
Hi Kanan,
Thanks for sharing wonderful recipes. in U.S do we get Samo? I Guess we have been using Morayoo
Kanan
Yes you are right, for those who are from Ahmedabad (and near places) samo and moraiyo is different. But globally and for others samo is same as Maraiyo that we get in Indian grocery store here in USA.
Anjana
Hey Kanan, great recipe. Had 2 questions, can we make this with regular rice too and also can the tikkis be made on a grilling pan with less oil instead of deep frying? Thanks
Kanan
Yes you can make with regular rice too. Not sure about the grill pan as it may fall apart. But you can shallow fry them on nonstick pan just like aloo tikki or sweet potato tikki.