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October 08, 2021

Samakh/Samo-Aloo Tikki Chaat



Samakh/Samakh ke chawal is also known as Samo and Barnyard millet in English. Samakh ke chawal or vrat ke chawal is actually not rice but belongs to millet family. Samakh is gluten free grain and consumed largely in India during fasting days like Navaratri, Mahashivratri etc.
 
Samakh-Aloo Tikki Chaat is pan fried Tikki, served with sweetened yogurt and sweet-spicy-tangy vrat friendly chutneys. The crispy-crunchy Tikki prepared from samakh and potato is really very delicious, easy to make and is very filling too. To make this chaat, I have break down this recipe into parts, it might look long but trust me pre-planning and preparation and if you follow recipe items side by side, you will nail it in no time. You can prepare chutneys before hand and keep the refrigerated until further use. I have prepared Tikkies using very less oil, alternative you can deep fry also. I feel pan fried is best for your health and light on tummy too.

Samakh have very neutral taste, can be used to make both sweet and savory dishes. I make fasting recipes like khichdi, kheer, pulao, recipe of which I will be posting very soon. People with different belief follow fasting customs differently. I have made them how I eat during fasting. But feel free to skip and customize this recipe with the ingredients you don’t eat during your fast like coriander, cumin or lemon juice.

Give this recipe a try, fasting or not, also perfect party dish to prepare for your get togethers. Be it kids or grown up; everyone is going to love this dish. Enjoy!


DISCLAIMER – If you do not consume any particular veggie or spice during your fasting days, feel free to skip and customize this recipe as per your family customs.


Cuisine: Indian | Recipe Category: Appetizer & Snacks | Serving: 16 pc
Soak Time: 10 Minutes | Prep Time: 20 Minutes | Cook Time: 20 Minutes 




Ingredients

Green Chutney

1.

Fresh coriander, roughly chopped

1 cup

2.

Ginger, roughly chopped

1 inch

3.

Green chilies, roughly chopped

1 pc

4.

Cumin seeds

1 tsp.

5.

Lemon juice

1 Tbsp.

6.

White rock salt

To taste



Mithi Chutney/Tamarind-Date Chutney 

1.

Tamarind Paste (See recipe notes)

½ cup

2.

Pitted Dates, chopped

½ cups

3.

Jaggery

¼ cup

4.

Roasted Cumin powder

1 Tsp.

5.

Red Chili Powder

1 Tsp.

6.

Black Pepper powder

¼ Tsp.

7.

Dry ginger powder

½ Tsp.

8.

White rock salt

To taste

9.

Water

1 cup approx..



Mitha Dahi/Sweetened Yogurt

1.

Dahi/yogurt

2 cups

2.

Sugar

2 Tbsp.

3.

Water

1 cup



Samakh-Aloo Tikki/Patties

1.

Samakh/Samo/Barnyard Millet

1 cup

2.

Potato, boiled & mashed

3 cups

3.

Fresh coriander, finely chopped

½ cup

4.

Ginger, finely chopped

1 inch

5.

Green chilies, finely chopped

2-3

6.

Black pepper powder

To taste

7.

Cumin seeds

1 tsp.

8.

Mango powder/Amchur or lemon juice

1 Tbsp.

9.

White rock salt

To taste

10.

Oil

For pan frying



Samakh Tikki Chaat

1.

Samakh aloo tikki

2.

Sweetened dahi/yogurt

3.

Green chutney

4.

Mithi chutney/Tamarind-date chutney

 

5.

Roasted cumin powder

 

6.

Red chili powder

 

7.

Fresh coriander leaves

 

8.

Beetroot, julienned or grated

 




Step By Step Instruction: [Hide Images]

Green Chutney

  1. In mixer grinder add roughly chopped coriander, ginger, chilies, cumin seeds and lemon juice.
  2. Add 1-2 Tbsp. of water and grind everything into a smooth paste.
  3. Mix salt in the chutney and keep aside.
  4. You can make this chutney beforehand. Keep refrigerated until further use.



Mithi Chutney/Tamarind-Date Chutney 

  1. Wash dates and roughly chop them.
  2. In a sauce pan add tamarind paste, chopped dates and jaggery.  Add dry spices too, roasted cumin powder, red chili powder, black pepper powder, ginger powder and salt. 
  3. Add water and on medium flame allow it cook until dates are soft and tender and jiggery had dissolved nicely. You can pressure cook it too for 2 whistles.
  4. Switch off the heat and completely cool down the mixture.
  5. In a blender puree the mixture into a fine paste.
  6. Mithi chutney is ready. You can make this chutney too beforehand. Keep refrigerated until further use.


Mitha Dahi/Sweetened Yogurt

  1. Mitha Dahi/Sweetened Yogurt
  2. In a mixing bowl add dahi, sugar and water. 
  3. Whisk it to make medium consistency smooth running paste. Just like showed in picture.
  4. Keep refrigerated until further use.


Samakh-Aloo Tikki/Patties

  • Cooking Samakh
  1. Rinse samakh under running water and then soak for 10 minutes. 
  2. After 10 minutes discard-soaked water and add samakh to deep pan along with 2.5-3 cups of water. Let it cook on medium high heat for 7-8 minutes or until the water comes to boil.
  3. Once the water starts to boil, turn the flame to low, cover and cook for 10 minutes more minutes.
  4. After 10 minutes samakh should just look like shown in picture, all cooked and water all soaked up. Make sure no water is left or else it will make the Tikki dough too sticky and difficult to work with.
  5. And also stir it occasionally so that the samakh does not stick to bottom of the pan.
  6. Once done switch off the flame, fluff it up with the fork or spoon, transfer it to the plate or mixing bowl and allow to cool completely.

  • Making Tikki/Patties
  1. In the same bowl, add boiled and mashed potatoes, chopped coriander-ginger-green chilies, black pepper powder, cumin seeds, lemon juice and white rock salt.
  2. Mix everything gently till everything comes together and binds. Do not over mix or else the dough get sticky.
  3. Divide the mixture into big lemon size balls, mine came out for 16 patties. 
  4. Grease your hand if required and shape each a ball in to a flat patty. Keep aside.
  5. Now heat around 2 Tbsp. of oil in a flat non-stick pan/tawa. Place patties on tawa and cook them on both side until crisp and golden brown in color on medium flame.
  6. Flip patties over once one side turns golden brown. Do not keep flipping, they might break. You can deep fry these patties or can make with just few drops of oil as per your preference.
  7. Samakh-Aloo tikki/patties are ready to make chaat. You can enjoy these as it is too with hot cup of tea. 


Samakh Tikki Chaat

  1. In a serving plate arrange 2-3 tikkies. First pour some sweetened yogurt. 
  2. over the yogurt mix add green chutney, mithi chutney, sprinkle some cumin powder and chili powder as per your taste. 
  3. Lastly garnish with chopped coriander and beetroot juliennes.
  4. Crispy-crunchy, sweet-tangy and super delicious fasting chaat recipe is ready to serve. Enjoy this delicacy with or without fasting and enjoy!

Quick Tips

  1. Fasting version: Samakh Tikki is very popular snack recipe during fasting times. People with different belief make these tikkies differently with use of ingredients. I have made them how I eat during fasting. But feel free to skip and customize this recipe with the ingredients you don’t eat during your fast like coriander or lemon juice etc.

  2. Cooking Samakh: Make sure to rinse and soak samakh for 10 minutes before cooking. Soaking helps cooking faster. Once cooked, there should no water left or else it will make the Tikki dough too sticky and difficult to work with. And also stir samakh occasionally while cooking so that it does not stick to bottom of the pan.

  3. Substitute ingredients: You can easily substitute few ingredients to make this recipe when not fasting like normal salt for white rock salt, add nylon sev for serving, replace potato with raw banana and skip ginger to make Jain version of this recipe.

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