Sama Rice Cutlets (Potato Vrat Tikki)
Crisp vrat-friendly sama rice and potato cutlets with cooked barnyard millet, mashed potato, ginger, chili, and crushed peanuts. Shallow-fried with an air-fryer or oven option for Navratri and other fasting days.
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
Vrat vs everyday: Fasting batches use sendha namak, peanut oil or ghee, and skip onion and garlic. On regular days, use table salt and add a pinch of chaat masala if you like.
Peanut-free: Skip the crushed peanuts and add 1 extra tbsp singhare flour for body, or fold in finely chopped roasted makhana.
Extra crisp: A second light dusting of singhare flour right before the pan helps the crust set. Do not bury the cutlets in flour or they taste pasty.
Make-ahead: Shape and refrigerate uncooked cutlets up to 1 day, covered. Cook straight from the fridge, adding 1 extra minute per side if needed.
Storage: Refrigerate cooked cutlets in an airtight container up to 2 days. Reheat in a hot skillet or air fryer so the crust returns. Microwaving softens them.
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