Ingredients:

• 1 cup sama (barnyard millet), soaked in water for 2 hours and drained
• 2 medium-sized potatoes, boiled, peeled, and mashed
• 1 green chili, finely chopped (adjust to your spice preference)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon amchur (dry mango powder)
• 1/2 teaspoon roasted cumin powder
• A pinch of black salt (sendha namak, for fasting)
• Sendha namak (rock salt) or regular salt, to taste
• 2-3 tablespoons vegetable oil for shallow frying
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Cook Sama:

   • Place the soaked and drained sama in a large pan. Add enough water to cover the millet. Cook it until it's soft, which usually takes about 10-15 minutes. Drain any excess water and set the cooked sama aside.

2. Prepare the Sama-Potato Mixture:

   • In a mixing bowl, combine the cooked and drained sama, mashed potatoes, finely chopped green chili, cumin seeds, red chili powder, amchur, roasted cumin powder, black salt (for fasting), and regular salt (if not fasting). Mix all the ingredients together to form a uniform mixture.

3. Shape the Tikki:

   • Take a small portion of the mixture and shape it into a small round tikki. You can make them as big or as small as you like.

4. Shallow Fry:

   • Heat vegetable oil in a shallow frying pan over medium heat. Once the oil is hot, place the tikkis in the pan.
   • Shallow fry the tikkis until they are golden brown and crispy on both sides.

5. Drain Excess Oil:

   • Remove the tikkis from the pan and place them on a paper towel to drain any excess oil.

6. Garnish:

   • Garnish the Sama and Potato Tikkis with freshly chopped coriander leaves.

7. Serve:

   • Serve the tikkis hot with mint chutney or yogurt.

Sama and Potato Tikki is a delightful and nutritious snack, especially suitable for fasting days. Enjoy its flavors and crispy texture!