Sama and potato patties (tikki) / Vrat recipe

Sama potato tikki – One more recipe for the Vrat/Fast. As the Shravan month is around many devotes fast in this holy month, so I am sharing this different recipe.

Sama potato patties/tikki is very easy to make and does not require much effort and time, especially when we fast.

Sama ke chawal is known with different names as Mordhan, Bhagar, Vari cha Tandul. Sama ke chawal or Barnyard millet is vastly used during fasting. It is widely growing grain which is actually a seed not grain, a pseudo grain.This grain behaves like a short grain rice when cooked and has a taste almost similar t broken brown rice. I have made sama ki kheer and sama ka pulav and few more recipes like sama ki idli or uttapam.

This recipe is easy to make, if you have some cooked Sama ke chawal (as you keep cooked rice or have left over vrat rice sometimes).

I often make sabudana vadas but today I wanted to try something different, so just tried this sama potato patties and it turned out crisp and delicious. We all loved this new delicious recipe.

Step by step Sama Potato patties/tikki recipe:

1. Rinse and cook 1/2 cup sama in 1¼ cup water and salt to taste. Cook for 2 whistles on medium heat in a pressure cooker.
   
2. Once cool, mash the cooked sama. Add in the grated boiled potatoes to it in a wide bowl.  The proportion of the cooked sama and boiled potato (grated) should be almost same.
   
3.  Add in 1 tsp of grated ginger, some chopped coriander leaves, black pepper, finely chopped green chili, 1 tsp lemon juice and rock salt to taste.
   
4. Mix and mash all the ingredients well.
   
5. Grease your palms and make patties of same size from the mixture.
   
6. Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till they become golden and crisp from both sides.
   
7. Drain on a paper napkin and serve hot.
   

Sama potato patties/tikki recipe below:

Sama & Potato tikki Prep time Cook time Total  15 min  20 min 35 min Fasting recipe made from Sama ke chawal (Barnyard millet) and potato AUTHOR: Monali RECIPE TYPE: Snacks CUISINE: Indian SERVES: 20 INGREDIENTS (measuring cup used, 1 cup=237 ml) ½ cup Sama ke chawal/ Barnyard millet 3 medium sized Potatoes, Boiled 1-2 green chilies, finely chopped 1 tsp Ginger/adrak, grated 3 tbsp. fresh coriander/hara dhaniya 1 tsp. pepper powder/kali mirch 1½ tsp lemon juice, freshly squeezed Rock salt/sendha namak to taste 2-3 tbsp. cooking oil/ghee  DIRECTION Rinse the sama well in water 2-3 times. Add them in the pressure cooker. Pour in 1¼ cup water and salt to taste. Cook for 2 whistles on medium heat. Let the cooker cool down completely. Take out the sama rice in a wide bowl and let it come to room temperature. Mash the cooked sama. Add in the grated boiled potatoes to it along with rest of the ingredients, except oil. The proportion of the cooked sama and boiled potato (grated) should be almost same.  Mix and mash all the ingredients well. Grease your palms and make patties of same size from the mixture. Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till they become golden and crisp from both sides. Drain on a paper napkin and serve hot.  NOTES If you are out of lemon juice, you can use dry mango powder. The lemon juice and spice powders can be adjusted to your taste preferences. SERVING SUGGESTION Serve the sama potato tikki with a sweet tamarind chutney or even phalhari green chutney.