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.
Equipment
- Air Fryer
- Pressure cooker
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
Instructions
- 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.
Tried this recipe?Let us know how it was!