High in protein, this small-grained millet has a creamy texture when cooked. The cooked millet acts as a great binder and can easily substitute binders in recipes, such as tikkis. Proso millet is also ideal for recipes like curd rice and risotto.
Proso Millet Tikki
INGREDIENTS
- Proso millet rice: 60 g (1 cup)
- Water: 220 ml (3 cups)
- Vegetable of choice (beans,
carrots, potato, blanched and drained spinach): 300 g - Coriander powder: 2 tbsp
- Cumin powder: 2 tbsp
- Mango powder: 1 tbsp
- Chopped green coriander: 1/4 cup
- Salt: as per taste
- Green chillies: as per taste
Method
Wash the proso millet and drain out the water. Cook the millet in a pressure cooker, using three cups of water for one cup of millet. (If cooking in an open vessel, use one with a fitted lid and the water should be three-and-a-half times the quantity of millet. After one boil, let the millet cook on low heat till all the water is absorbed.) Mash the cooked proso millet. Boil the vegetables and mash them with the millet. You can also simply chop and add the vegetables. Add chopped coriander, salt and other spices as per taste. Shape small tikkis from this mixture and pan-fry in very little oil on a flat skillet. Serve with green or sweet chutney. You can also make a tikki chaat from this by serving with green and tamarind chutney, boiled chhole (chickpeas) and chopped onions. Garnish with chopped coriander.
—Pallavi Upadhyaya, Co-founder and Managing Director Sakala Nutrition Private Limited
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.
