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| Main ingredients | Barnyard millet (samo), Oil, Potatoes, Cumin seeds, Ginger-green chilli paste, Rock salt, Fresh coriander leaves, Sweetened yogurt, Red chilli powder, Roasted cumin powder |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups cooked banyard millet (samo)
- Oil for deep frying
- 2 medium potatoes, boiled and peeled
- 1 teaspoon cumin seeds
- 2 teaspoons ginger-green chilli paste
- Rock salt to taste
- 2 tablespoons chopped fresh coriander leaves + to sprinkle
- Sweetened yogurt as required
- Red chilli powder to sprinkle
- Roasted cumin powder to sprinkle
Method
- Heat sufficient oil in a kadai.
- Take banyard millet in a bowl and grate potatoes directly into the bowl.
- Add cumin seeds, ginger-green chilli paste and rock salt and mix well.
- Divide the mixture into equal portions and roll into balls.
- Take sufficient buttermilk in a bowl.
- Slide the millet balls into hot oil and deep-fry till golden brown and crisp. Drain and add to the buttermilk and set aside for 2-3 minutes.
- Squeeze excess moisture and transfer into a serving plate. Drizzle sweetened yogurt on top.
- Sprinkle red chilli powder, roasted cumin powder and coriander leaves on top and serve immediately.
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