1)Before starting the cooking process, wash the dry Barnyard millet and soak it for 15 minutes so it holds good for a tikki.
2)After the millet is left to soak, get started with cooking the veggies. Heat a pan of oil and temper with mustard seeds.
3) Once the crackling stops, add chopped onions and toss it to a golden brown texture. Follow it by adding carrot and peas. Give the required pinch of salt for the carrot and peas you have added.
4) Add a cup of water for the vegetables to cook. Now strain the water from millet that is left aside for soaking and add it to the vegetables.
5) Cook on low flame till the water evaporates and the veggies are cooked to perfection.
6) Tikki must hold together, so let the mix be dry enough to shape it into a brittle patty. If you feel it is not dry enough, cook for some more time till the mix comes to the desired texture.
7) Now to bring some spicy taste, add red chilli powder, garam masala, cumin powder, coriander leaves, and salt the tikki requires. Make sure not to add too much salt as you have already added salt for the vegetables to cook.
8)To get the exclusive tikki’s tangy flavour, add chat masala. Mix all the contents, so it blends well with the masala.
9) Take the cooked mixture off the pan and once it is cooled down enough to touch, add finely chopped coriander leaves and make it into equally sized balls and flatten these into tikkis.
10) Shallow fry the tikkis in a dosa pan and spoon the oil in the pan over every tikki .
11) Cook on medium flame on both sides till both sides become golden brown.
12) Plate with green chutney or tomato ketchup for a sweet and saucy dip. You can add other vegetables of your preferences as well. Now the hot, spicy, tangy and to be mentioned, the healthy barnyard millet tikki is ready to serve.