Odia Style Air-Fried Millet Tikki With Curry Leaf Coconut Chutney Recipe

About this recipe

A wholesome Odia-inspired millet tikki paired with a tangy curry leaf coconut chutney. This dish combines the earthy flavors of millet with the essence of mustard oil and panch phoran, ideal for maintaining energy levels during dinner.

Ingredients

• 20G Curry Leaves
• 250g Green Chilli
• 250g Ginger
• 1 piece Coconut
• 500 g Mille Kangni/Foxtail Millet
• 200 ml Mustard Oil
• 10G Salt
• 500 ml Water
• 200 g Black Salt
• - Cumin Seed
• 1 kg Bajra Flour

Instructions

1. Step 1: Cook the foxtail millet in water (1:2 ratio) until tender. Allow it to cool completely.
2. Step 2: In a mixing bowl, combine the cooked millet, grated carrot, grated beetroot, chickpea flour, panch phoran, green chili, ginger, and salt. Mix thoroughly to form a dough-like consistency.
3. Step 3: Shape the mixture into tikkis (small flat discs) and brush them lightly with mustard oil.
4. Step 4: Preheat the air fryer to 180°C. Place the tikkis in the basket and air fry for 15-18 minutes, flipping halfway through, until golden brown and crisp.
5. Step 5: For the chutney, blend together grated coconut, curry leaves, tamarind pulp, cumin seeds, black salt (optional), and water until smooth. Adjust the consistency as needed.
6. Step 6: Serve the air-fried millet tikkis hot with the chilled curry leaf coconut chutney.