Barnyard millet gets a crunchy avatar in Chef Reetika Gill’s 'Samak matar tikki'

Millets are important to me because they make me feel more energetic and healthier. I try to include them as a staple in my daily diet rather than just as an occasional food. Among them, barnyard millet — popularly known as samak ke chawal — is one of my favourites. Light, easily digestible, and rich in fibre, it keeps you full for longer without feeling heavy.

Healthy, wholesome, and rooted in tradition, barnyard millet makes for a versatile ingredient that can be enjoyed not just during fasting but in everyday meals too. One of my go-to recipes is the 'Samak matar tikki' (tikki made from barnyard millet and green peas), which is crisp on the outside, flavourful within, and satisfying without the guilt.

Samak matar tikki (Barnyard millet and green peas tikki)

Ingredients (serves 4)

 Barnyard millet (boiled)             1 cup

Potatoes (boiled)                           1 medium

Salt                                                   ½ tsp (or to taste)

Crushed red chilli powder          1 tsp

Corn flour                                       1 tbsp

For stuffing

Ghee                                          3 tbsp

Asafoetida (hing)                    1/8 tsp

Ginger (chopped)                     ¼ tsp

Green peas (boiled)                  ¼ cup

Cumin powder                         ½ tsp

Salt                                               ¼ tsp

Garam masala                           ½ tsp

Coriander leaves                       2 sprigs

Green chilli (chopped)             1 small

Mustard oil                              For deep frying

Method

Mix boiled barnyard millet and potatoes. Mash the two and mix. Add salt, Kashmiri lal mirch and corn flour. The mixture should come together into a soft, slightly sticky dough-like mix that holds shape when pressed in the palm. It should not feel too wet or crumbly, just firm enough to form small patties.

For the stuffing, heat oil in a frying pan. Add asafoetida. As soon as it puffs, add chopped ginger, followed by the boiled peas. Cook and mash the peas. Add the rest of the ingredients and let it cook for 5-6 minutes. Let it cool. Keep aside.

Make a ball of the millet mixture about the size of a small lemon. Flatten the ball and place 1 tbsp of cooled peas filling in the centre. Bring the sides together, seal and pinch in the centre to make a ball.

Gently flatten the ball into a tikki. Repeat with the rest of the filling.

Now, heat oil for deep frying. Transfer the flattened tikkis to hot oil and fry till golden brown. Remove from oil on to a plate with paper towel to absorb any excess oil.

Serve hot with chutney of your choice. It goes best with coriander-mint chutney and tamarind chutney.

— Founder-Chef of Curry Singh Kitchen in Gurugram, Chef Reetika Gill heads Gourmet Gill Catering, a luxury Indian catering company delivering bespoke culinary experiences