Samak /Swang ki Tikki (Barnyard Millet Flour Crisps)

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India is a country of festivals , we have so many cultures, tradition and celebrations like Diwali , Eid , Holi and Navratri the list is endless . Navratri is a festival dedicated to Goddess Durga and is celebrated for nine days twice in a year . Once in the beginning of autumn and second in starting of spring season. It’s celebrated in different ways throughout the country . In North India , it’s often celebrated by fasting for nine days , in which we have to keep a distance from grains and pulses and continue our fasting with fruits and certain vegetables . This particular food is called Falahar , which we eat one time a day . The day start with prayer of goddess Durga , and chanting of Maa Durga’s Mantras for the whole day . We take only fruits and juices in the day. At night we used to eat the Falahar . Certain type of flour and ingredients are considered as fasting food , one of which is Samak or Barnyard millet . We ( me and my family ) are fasting for nine days and I will try to post only fasting recipes under a new category “fasting recipes” . Today I am sharing recipe of samak or (swang in Punjabi ) ki Tikki . These are barnyard flour tikkis or crisps and prepared mainly in fasting cuisine of Punjabi families. Easy to cook and very tasty .So let’s start the recipe .yum

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki


Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Ingredients:
6 medium sized potatoes , boiled and peeled
150 gm Barnyard millet flour(Samak ka atta)
2 teaspoon green chilly, chopped
2 teaspoon ginger , chopped
1/2 cup coriander leaves ,chopped
Indian rock salt (Sendha namak) to taste
1/2 teaspoon cumin seed
1/2 teaspoon red chilly powder
1 teaspoon coriander powder
1 teaspoon home made gram masala
Sunflower / peanut oil for frying
Method:
Take all ingredients except oil in a bowl. Mash the potatoes and mix all ingredients together to make a dough like consistency. No need of adding water.

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Take a handful of dough in hand , make a roll and press in between palms to give it a tikki like shape.

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Heat oil in a big wok , add 3-4 tikkis from side of wok at a time. Keep flame low and don’t touch them for first 5 minutes. Now keep flame medium , flip the tikis continuously and fry them till golden crust appear on both sides.

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Keeping heat high , take them out and drain on paper towel.

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Serve with mint chutney (without garlic) , vrat ki aloo sabji (will share recipe in next post) and fresh curd.

Samak/Swang Ki Tikki
Samak/Swang Ki Tikki

Serve-10-15 tikis (3 people). Cooking time -30 minutes
Note : Don’t knead the whole dough at a time or else it will leave water and became messy to handle.
Remove from wok with high heat to avoid oil absorption.
Ratio of potato and flour is to be 2:1 for better results.
Sendha namak is considered to be pure as obtained from rocks and so can be used in fasting.

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Moth Di Dal

57 thoughts on “Samak /Swang ki Tikki (Barnyard Millet Flour Crisps)”

  2. This looks so different. it should be tasting great. Thank you for the recipe .
    I have added your blog to my blog roll ~ foodies lounge. will keep visiting and do drop in with your comments

    Reply

  9. Festives are the time we can indulge in those foods we sometimes forget about. These so called tikki is very inviting and another one on my list of food I am new to. Yum to pairing the tikki with mint sauce, making it a perfect crispy minty snack.

    Reply

  17. My first visit to your blog.
    The food looks delicious and it's very interesting to learn a bit more about India, its history and cuisine!
    I love this country, we used to live there for some years quite a while ago but I still feel a strong connexion 🙂

    Reply

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