Pearl Millet Tikkis with Greek yogurt Coleslaw

Pearl Millet Tikkis with Greek yogurt Coleslaw

Crispy pearl millet (bajra) tikkis with creamy yogurt coleslaw—easy, nourishing, and SO versatile.High in fiber, good plant protein, and perfect for burgers, wraps, lunchboxes, or freezer meals.

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Prep Time 10

Cook Time 40

Servings: 2

Course: Appetizer, Lunch, Main Course, Side Dish, Snack

Cuisine: Fusion, gluten free, World

Ingredients Equipment Method

Ingredients

For the Tikkis

1/3 cup pearl millet raw, cooked and cooled
1 small sweet potato boiled & mashed
1/4 cup mixed vegetables carrot, peas, beans
1-2 tbsp tbsp corn flour
1-2 tbsp oat flour or breadcrumbs for binding
Salt pepper to taste
Chili flakes & oregano to taste
fresh cilantro finely chopped

For the Yogurt Coleslaw

1/3 cup Greek yogurt used instead of mayo
1/3 cup shredded green cabbage purple cabbage & carrot slaw mix
2 tbsp sweet corn
1-2 tbsp sugar sweetner of your choice
Salt & pepper to taste

Equipment

Air Fryer
Pressure cooker

Method

Cook pearl millet until soft but not mushy. Cool completely.
In a food processor bowl, add cooked sweet potato and cooked millet.
Mix in vegetables, spices, herbs and combine
In a bowl add combined mixture and add binding agent like breadcrumbs or oat flour.
Shape into tikkis.
Pan-cook with minimal oil until golden on both sides or air fry it.
Mix all coleslaw ingredients in a separate bowl.
Serve warm tikkis with creamy yogurt slaw.