Ingredients:
1 cup cooked barnyard millet (or foxtail/kodo)
1 boiled potato (for binding)
2 tbsp roasted peanuts (crushed)
1 tsp beetroot powder
1 tsp carrot powder
1 small green chili (optional)
1 tbsp fresh coriander
½ tsp jeera (cumin) powder
Sendha namak to taste
1 tsp lemon juice

Instructions:
In a bowl, mash the boiled potato and add the cooked millet.
Mix in roasted peanuts, beetroot & carrot powders, and the rest of the ingredients.
Combine well to form a soft, non-sticky dough.
Shape into small flat tikkis.
Shallow fry on a cast iron tawa using ghee or cold-pressed coconut oil until crispy and golden.

Sattvik Benefits of Millet Tikki
Supports Rakta Dhatu (blood) and healthy circulation
High in prana – energizing and fresh
Laghu (light) and easy to digest
Balances Pitta and Vata doshas
Free from tamasic foods like onion & garlic
Boosts ojas – immunity and vitality