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Monday 20 March 2017

Tender Jowar Tikki / Cutlet (Sorghum Patties)

          Wow!!! Never ever imagined that these tender jowar (sorghum) grains would taste so yummy when made into tikkis. So I would like to share these delicious small bites which I dished out for an evening tea-time snack. 

          You can also relish them as appetizers with tomato ketchup or green chutney. So if you happen to come across these young and fresh jowar grains, go ahead and prepare these tikkis by following an easy step by step pictorial recipe.

          Jowar in general is a gluten-free grain with a lot of health benefits as it contains, iron, fibre and proteins. Besides tikkis, it can also be served as pakoras, chaat or salads. Choice is yours. In the absence of these fresh grains, use jowar atta / flour to make healthy chapattis or flat bread.

           This was my very first experience into getting to know and see them on the roadside while travelling from Baroda to Surat in Gujarat. 

            It was an awesome sight where these young farmers were selling them steamed / boiled / roasted along with some sev for a quick snack. 

  • 1/2 cup tender jowar (sorghum)
  • 1/2 cup sev
  • 1 medium potato, boiled & mashed
  • salt to taste
  • pinch of turmeric powder
  • 2 tbsp. fried onions
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1/2 tsp. roasted cumin powder
  • 1/2 - 1 tsp. red chili flakes
  • pinch of baking soda
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice
  • oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil) and form into round shaped tikkis.

          Heat oil in a pan and fry the tikkis, few at a time on both sides till light golden in colour. Drain on a kitchen towel and serve them hot with tomato ketchup or green chutney.

                                 Combine all the ingredients (except oil). 

                                  Form into round shaped tikkis.

                                 Heat oil & fry tikkis on both sides till light golden in colour. 

                                 Serve them hot with tomato ketchup or green chutney.

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