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Sama Ke Chawal Ki Tikki Recipe
It is crispy from the outside while soft from the inside. Serve hot with phalahari chutney.
Course
Snack
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
15
tikkis
Calories
152
kcal
Author
Kanan
Ingredients
▢
⅓
cup
Sama ke chawal (Moraiyo or barnyard millet)
▢
1
cup
Water
▢
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
▢
Peanut oil
to deep fry
Instructions
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.
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.
Nutrition
Serving:
2
tikki
|
Calories:
152
kcal
|
Carbohydrates:
12.4
g
|
Protein:
1.6
g
|
Fat:
10.9
g
|
Saturated Fat:
1.4
g
|
Cholesterol:
0
mg
|
Sodium:
140
mg
|
Potassium:
116
mg
|
Fiber:
1.4
g
|
Sugar:
0.3
g
*Nutrition information is a rough estimate for 1 serving
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