Introduction

Millet and sweet potato come together in this delightful recipe for Millet and Sweet Potato Tikki. These crispy, golden tikkis are perfect as a snack or appetizer, offering a blend of nutty millet and sweet, creamy sweet potato. Packed with flavor and nutrients, they are easy to make and can be enjoyed by everyone.

Ingredients

• For the Tikki:
  • 1 cup cooked millet (any variety of your choice)
  • 1 large sweet potato, peeled and cubed
  • 1/2 cup boiled and mashed potatoes (optional, for extra binding)
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional, for extra heat)
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder (optional, for extra heat)
  • Salt to taste
  • 2-3 tablespoons rice flour or bread crumbs (for binding)
  • Oil for frying

Instructions

1. Preparing the Sweet Potato:
   • Boil the sweet potato cubes in water until tender, about 10-12 minutes. Drain and mash the sweet potato until smooth.
2. Mixing the Ingredients:
   • In a large mixing bowl, combine the cooked millet, mashed sweet potato, and optional mashed potatoes.
   • Add the finely chopped onion, green chili (if using), and fresh coriander leaves.
   • Stir in the cumin seeds, turmeric powder, garam masala, red chili powder (if using), and salt.
   • Mix well until all ingredients are evenly combined. If the mixture is too loose, add rice flour or bread crumbs gradually until the mixture can be shaped into tikkis.
3. Shaping the Tikkis:
   • Take a small portion of the mixture and shape it into small patties or tikkis. Flatten them slightly for even cooking.
4. Cooking the Tikkis:
   • Heat oil in a non-stick skillet or frying pan over medium heat.
   • Place the tikkis in the pan and cook until golden brown and crispy on both sides, about 3-4 minutes per side. Add more oil as needed.
5. Serving:
   • Drain the cooked tikkis on paper towels to remove excess oil.
   • Serve hot with green chutney, tamarind chutney, or yogurt.

Tips

• Binding: The addition of mashed potatoes helps with binding, but you can omit it if you prefer a lighter version. Adjust the amount of rice flour or bread crumbs for proper binding.
• Spice Levels: Adjust the green chili and red chili powder according to your heat preference.
• Oven Option: For a healthier version, you can bake the tikkis at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.

Enjoy your Millet and Sweet Potato Tikki, a tasty and nutritious treat that’s sure to be a hit with family and friends!