Millet fritters with tikka sauce

Recipe from: 4/15/1998
starch,shallow-fry, recipes

Ingredients 21
Servings 4
Time

Ingredients

  • 250
    g
    millet, soaked overnight in water to cover
  • 100
    ml
    white wine
  • 400
    ml
    chicken stock
  • 45
    ml
    chopped red onions
  • 5
    ml
    chopped garlic
  • 15
    ml
    lemon juice
  • 25
    ml
    chopped coriander
  • salt and milled pepper
  • 100
    ml
    olive or sunflower oil
  • TIKKA SAUCE
  • 5
    ml
    ground ginger
  • 5
    ml
    each ground coriander, cumin and turmeric
  • 30
    ml
    paprika
  • 2
    ml
    chilli powder
  • 75
    ml
    water
  • 45
    ml
    olive or sunflower oil
  • 3
    garlic cloves, crushed
  • 5
    ml
    tamarind paste
  • 5
    ml
    finely chopped fresh chilli (optional)
  • 25
    ml
    chopped coriander
  • 90
    ml
    natural yoghurt
 

Method

 
Simmer millet in wine and chicken stock for 25 minutes. Drain off any liquid. Add remaining fritter ingredients, except oil, and set aside until cool enough to handle. Shape mixture into patties 6 cm in diameter and about 1 cm thick. Heat oil and fry fritters gently for a couple of minutes on either side, or until golden brown and crisp. Drain on absorbent paper.

SAUCE: Mix spices, water and oil well. Add garlic, tamarind paste, chilli and coriander. Mix well and set aside in a covered bowl. Just before serving, stir in yoghurt. Serve fritters hot with tikka sauce and lemon wedges on the side.
 

Read more on: starch  |  shallow-fry  |  recipes
 

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