Introduction
Welcome back to my kitchen! Today, I’m excited to share a nutritious and delicious snack: Bengali Millet Tikki. Tikki is a popular Indian snack made from mashed vegetables and spices, typically pan-fried until crispy. This version uses millet as the main ingredient, making it gluten-free and packed with fiber, vitamins, and minerals. Infused with traditional Bengali spices, these millet tikkis are perfect as a snack, appetizer, or even a light meal. Let’s get started!

Ingredients
Here are the ingredients you’ll need:
Main Ingredients:
- 1 cup millet (foxtail or pearl millet)
- 2 medium potatoes, boiled and mashed
- 1/2 cup green peas, boiled and mashed
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/4 cup fresh coriander leaves, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons rice flour or besan (gram flour) for binding
- Oil for frying
Optional Add-ins:
- 1/2 teaspoon amchur powder (dry mango powder) for a tangy flavor
- 1/2 teaspoon chaat masala for extra zing
Instructions
Step 1: Cook the Millet
- Rinse the millet under running water until the water runs clear.
- In a pot, bring 2 cups of water to a boil. Add the rinsed millet and a pinch of salt.
- Reduce the heat to low, cover, and cook for about 15-20 minutes or until the millet is tender and the water is absorbed.
- Fluff the cooked millet with a fork and let it cool.
Step 2: Prepare the Mixture
- In a large mixing bowl, combine the cooked millet, mashed potatoes, mashed green peas, grated carrot, chopped onion, green chilies, ginger paste, and garlic paste.
- Add cumin powder, coriander powder, turmeric powder, garam masala, and salt to taste.
- Mix in the chopped coriander leaves.
- If using, add amchur powder and chaat masala for an extra tangy flavor.
- Add rice flour or besan to the mixture. This helps in binding the tikkis.
- Mix everything well to form a cohesive mixture. If the mixture is too sticky, add a little more rice flour or besan.
Step 3: Shape the Tikkis
- Divide the mixture into equal-sized portions.
- Shape each portion into a flat, round patty (tikki) about 2-3 inches in diameter.
- Place the shaped tikkis on a plate and refrigerate for about 15-20 minutes. This helps them firm up and hold their shape while frying.
Step 4: Fry the Tikkis
- Heat oil in a non-stick skillet or frying pan over medium heat.
- Once the oil is hot, carefully place a few tikkis in the pan. Do not overcrowd the pan.
- Fry the tikkis until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove the tikkis from the pan and drain on paper towels to remove excess oil.
- Repeat the process with the remaining tikkis.
Tips for Success
- Binding: Ensure the mixture binds well by adding sufficient rice flour or besan. This helps the tikkis hold their shape while frying.
- Consistency: The mixture should be firm but not too dry. Adjust the consistency by adding a little water or more binding agent as needed.
- Frying: Fry the tikkis on medium heat to ensure they cook evenly and become crispy.
Serving Suggestions
Serve the Bengali Millet Tikkis hot with mint chutney, tamarind chutney, or ketchup. They make a great appetizer for parties, a tea-time snack, or even a light meal when paired with a fresh salad.
Conclusion
Bengali Millet Tikki is a delicious and nutritious snack that combines the goodness of millet with the rich flavors of Bengali spices. These tikkis are perfect for any occasion, offering a crispy texture and mouthwatering taste. Enjoy making and savoring these flavorful tikkis with your favorite dip.
Don’t forget to share your experience and feedback in the comments below. Happy cooking!
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