Some fasting evenings I want something crisp without a deep fryer or a broken farali rule. Last Navratri, I had leftover cooked sama (barnyard millet) from lunch khichdi and two boiled potatoes cooling on the counter. I mashed them with ginger, green chili, and crushed peanuts, shaped small cutlets, and shallow-fried them until the edges went golden. They disappeared faster than the soft khichdi itself.
These sama rice cutlets (also called samak aloo tikki or moraiyo cutlets) keep potato-snack comfort while cooked sama adds a light, nutty chew. No onion, no garlic, rock salt only, and a thin peanut-oil shallow fry with an air-fryer backup for busy nights.
Let’s make a batch together. Once the mix is chilled and the pan is hot, you are about ten minutes from a plate of crisp farali cutlets.
What is sama (barnyard millet)?
Sama, also called samak, moraiyo, bhagar, or barnyard millet, is the tiny grain many Gujarati and North Indian kitchens keep for Navratri, Ekadashi, and other upvas days. It cooks soft like a fine rice, stays naturally gluten-free, and takes sendha namak and mild spices well. In my kitchen it shows up as khichdi, barnyard millet lemon rice, or mashed into cutlets with potato when we want something snacky on a fasting plate.
You will see both whole sama rice and sama flour in fasting recipes. This version uses cooked sama rice mashed with potato so the cutlets stay soft inside and crisp outside. If your packet says barnyard millet, you are holding the same grain under a different label.
Test note: Cook 1/2 cup rinsed sama with about 1 1/4 cups water until the grains are soft and the water is absorbed, then fluff and cool completely. Warm, wet sama makes sticky cutlets that break in the pan. If the mash still feels loose after chilling, work in 1 to 2 tbsp singhare (water chestnut) flour before shaping.
Why you’ll love these sama rice cutlets
- Fully vrat-friendly with sendha namak, no onion or garlic
- Naturally gluten-free when you use singhare or arrowroot for binding
- Crisp edges from a shallow fry, with an air-fry / bake option
- Make-ahead mix: shape and chill, then cook when hunger hits
- Soft enough for kids, sturdy enough for a festival snack plate
Perfect for
- Navratri, Janmashtami, Ekadashi, and other fasting snack slots
- An evening plate with green chutney and cucumber raita when you want something cool alongside
- A cutlet swap next to our mixed veg cutlet on non-fasting days (regular salt, everyday spices)
- Pairing with sabudana khichdi when you want a crunchy side on the same vrat plate
- Lunchboxes the next day, reheated in a hot pan or air fryer
Tips for crisp farali cutlets
- Cool the sama fully. Hot grain steams the potato and softens the crust before it browns.
- Chill the shaped cutlets 15 to 20 minutes. Cold cutlets hold their shape and take a cleaner sear.
- Keep the oil medium-hot. Too cool and they soak oil; too fierce and the outside browns before the center warms through.
- Mistake + fix: If a cutlet cracks while flipping, the mix was dry or you flipped too early. Press a little mashed potato or a pinch of singhare flour into the crack, then wait until the underside is deep golden before turning.
Sama Rice Cutlets (Potato Vrat Tikki)
Equipment
- Small pot for cooking sama
- Mixing bowl
- Nonstick or heavy skillet or air fryer / oven
Ingredients
For the cooked sama
- 1/2 cup sama barnyard millet / samak / moraiyo, rinsed
- 1 1/4 cups water
- pinch rock salt sendha namak
For the cutlet mix
- 2 medium potatoes about 300 g, boiled, peeled, and mashed
- cooked cooled sama from above, about 1 1/2 cups loosely packed
- 1 inch fresh ginger grated
- 1-2 green chilies finely chopped; skip if your vrat rules exclude chili
- 3 tablespoons roasted peanuts coarsely crushed
- 2-3 tablespoons cilantro chopped
- 1 teaspoon cumin powder or lightly crushed cumin seeds
- 3/4-1 teaspoon rock salt sendha namak, or to taste
- 1-2 tablespoons singhare flour water chestnut flour or arrowroot, as needed for binding
- pinch black pepper optional
For coating and cooking
- 2-3 tablespoons singhare flour or arrowroot, for dusting
- 2-3 tablespoons peanut oil or another fasting-approved oil, for shallow frying
- 1 teaspoon oil or oil spray, if air-frying or baking
Instructions
Cook and cool the sama
- Rinse the sama until the water runs clearer. Combine with 1 1/4 cups water and a pinch of sendha namak in a small pot. Bring to a boil, then cover and simmer on low 8 to 10 minutes until soft and the water is absorbed. Fluff, spread on a plate, and cool completely.
Make the cutlet mix
- In a bowl, mash the potatoes until mostly smooth. Add the cooled sama, ginger, green chili, crushed peanuts, cilantro, cumin powder, sendha namak, and black pepper if using.
- Mix with a spoon or clean hands until the grain and potato hold together. If the mix feels sticky or wet, work in 1 to 2 tbsp singhare flour. Taste and adjust salt.
- Divide into 10 to 12 portions. Shape into flat cutlets about 1/2 inch thick. Dust lightly with singhare flour on both sides. Chill 15 to 20 minutes so they firm up.
Shallow-fry
- Heat 2 to 3 tbsp peanut oil in a skillet over medium heat. When a pinch of flour sizzles gently, add the cutlets in a single layer without crowding.
- Cook 3 to 4 minutes per side until deep golden and crisp at the edges. Flip only once if you can. Drain on a plate lined with a paper towel or clean kitchen cloth.
- Serve hot with green chutney or a simple yogurt dip your fasting rules allow.
Air-fry or bake
- Air fryer: Brush or spray both sides lightly with oil. Air-fry at 375°F (190°C) for 12 to 15 minutes, flipping halfway, until golden.
- Oven: Bake on a lightly oiled sheet at 400°F (200°C) for 18 to 22 minutes, flipping once, until the edges crisp.
Notes
How to serve
Pile the cutlets on a warm plate with coriander-mint chutney. On a fasting evening I like them as the crunchy side next to a soft farali sabzi like vrat wale aloo. For a non-fasting snack board mood, they sit well beside crispy poha cutlets. Keep lemon wedges nearby if you want a bright squeeze at the table.
FAQs
Q1. Is sama rice the same as barnyard millet?
Yes. Sama, samak, moraiyo, bhagar, and barnyard millet are the same fasting grain under different regional names. Check the packet for “barnyard millet” if the Indian grocery label says sama.
Q2. Can I use sama flour instead of cooked sama rice?
You can, but the texture changes. Cooked grain gives a soft, speckled interior. With flour, start with about 1/4 cup sama flour mixed into the mashed potato and add water only if the mix cracks. This post is written for cooked sama rice.
Q3. Can I make these without deep frying?
Yes. The primary method here is a shallow fry in a thin film of oil. For less oil, use the air-fryer or oven option in the recipe. They will be slightly drier but still crisp at the edges if you oil the surface lightly.
Q4. Why are my cutlets falling apart?
Usually the sama was warm or wet, or the mix needed more binder. Cool the grain fully, chill the shaped cutlets, and add a spoon of singhare flour or arrowroot until the mash holds when pressed.
Q5. Can I make this vegan?
Yes. Use peanut oil (or another plant oil your rules allow) instead of ghee, and skip any yogurt dip. The cutlets themselves have no dairy.
Q6. How do I store leftovers?
Refrigerate cooked cutlets up to 2 days. Reheat in a skillet or air fryer until the outside firms again. Uncooked shaped cutlets keep 1 day in the fridge, covered.
Closing
These sama rice cutlets are the crisp fasting snack I reach for when khichdi alone feels too soft and I still want to stay within vrat rules. Cool sama, mashed potato, and a patient shallow fry are enough.
If you try them, tell me in the comments: do you shallow-fry, air-fry, or bake your farali cutlets?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
