These air fryer millet cutlets combine soaked barnyard millet with boiled potato, ginger, dried mint and amchur. They have crisp, golden edges and a soft potato centre, with a little texture from the millet.
Barnyard millet is also called samak rice or sama rice. For this recipe, I soak the millet and drain it before mixing with potato-there is no separate boiling step. Shape the cutlets, freeze them until firm, then air fry.
Serve with date chutney or plain yogurt. For more fasting-day options, browse our Navratri air fryer recipes.
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Why Make These in the Air Fryer?
The air fryer crisps the outside with a brushed coating of oil or ghee, using less oil than deep frying. Freezing helps the cutlets hold their shape, and you can prepare them ahead and cook a batch before serving.
Quick summary: Makes 9 cutlets. Soak the millet in hot water for 1 hour, allow 10 minutes to prepare and shape the mixture with boiled potato, then freeze for at least 4 hours. Air fry directly from frozen at 185°C for approximately 22 minutes.
Ingredients
- Barnyard millet, also called samak rice
- Boiled potatoes
- Ginger
- Dried mint
- Amchur, or dried mango powder
- Salt
- Oil or ghee
Use whole barnyard millet rather than millet flour. Potato binds the mixture, so there is no need for breadcrumbs or a flour coating. Choose oil for a vegan version.
How to Make Millet Cutlets in the Air Fryer
1. Soak and drain the millet
Rinse the millet, soak in hot water for 1 hour, drain thoroughly in a fine mesh sieve. Do not boil it for this recipe.
Pro tip: Let the soaking water drain away before mixing. Excess moisture makes the cutlets harder to shape.
2. Prepare the potato mixture
Peel and grate the cooled boiled potatoes, add ginger, dried mint, amchur and salt. Break up any large potato pieces.
3. Mix in the millet
Add the drained millet, mix and press together until the potato holds the grains in a shapeable mixture. Do not add soaking water.
4. Shape the cutlets
Divide the mixture into 9 portions, press into flat round patties, smooth the edges. Keep the cutlets similar in thickness for even cooking.
5. Freeze until firm
Arrange on a lined tray, cover and freeze for at least 4 hours, or overnight, until firm throughout. Leave the patties separate so they are easy to lift.
Pro tip: Cook these cutlets from frozen. Refrigerating the mixture alone does not give the same firm starting texture.
6. Brush with oil or ghee
Preheat the air fryer to 185°C, arrange the frozen cutlets in one layer, brush with oil or melted ghee. Leave small gaps between them.
If using perforated parchment, add it with the cutlets after preheating.
7. Turn during cooking
Cook until the surfaces firm and the edges begin browning, turn gently, brush the other side with the remaining oil or ghee.
8. Finish and serve
Continue cooking until golden and crisp, approximately 22 minutes in total. Check that the centre is hot and the millet is tender, serve warm.
Cooking time can vary with cutlet thickness, batch size and your air fryer.
Variations
- Fasting version: Use sendha namak and an accepted oil or ghee. Check whether your household uses mint and amchur during fasting.
- Extra heat: Add finely chopped green chilli to taste.
- Everyday seasoning: Add coriander leaves, chilli powder or a little garam masala if you enjoy more spice. These are optional additions.
Substitutions
Oil or ghee: Either works for brushing. Use oil to keep the cutlets vegan.
Other millets: Little millet and foxtail millet are different from barnyard millet. Their preparation can differ, so the same soak-only method and timing should not be assumed to work unchanged.
Millet flour: Do not replace the soaked grains with an equal quantity of flour. For a flour-based recipe, try our air fryer ragi and sweet potato cutlets.
Air Fryer Millet Cutlet Recipe
Air Fryer Barnyard Millet Cutlets (Sama Rice Tikki)
Ingredients
- 1 cup barnyard millet measured dry, soaked in hot water for 1 hour and drained; not boiled
- 2 cups potatoes boiled, peeled, grated and cooled
- 1 tablespoon ginger finely grated
- ½ tablespoon dried mint
- 1 tablespoon amchur dried mango powder
- salt to taste
- 2 tablespoons oil or ghee for brushing
Instructions
- Wash the dry millet, soak in hot water for 1 hour, then drain thoroughly. Do not boil it separately.
- Combine the cooled, grated boiled potato with ginger, dried mint, amchur and salt.
- Work the drained millet into the potato mixture until evenly combined.
- Divide the mixture into 9 portions and press into flat cutlets. Arrange on a lined tray, cover and freeze for at least 4 hours, or overnight, until firm throughout.
- Preheat the air fryer to 185°C. Place the frozen cutlets in a single layer and brush with some of the oil or melted ghee.
- Air fry for approximately 22 minutes altogether, turning once the first side has firmed. Brush the second side with the remaining oil or ghee.
- Serve when browned and crisp outside, hot in the centre and tender through the millet.
Notes
FAQs
No. This recipe uses barnyard millet measured dry, then soaked in hot water for 1 hour and drained before mixing with boiled potato. Do not skip soaking or substitute the same volume of cooked millet.
Excess water, loosely shaped patties or turning too early can make them break. Drain the millet thoroughly, press the mixture firmly into patties and freeze before cooking. Turn gently once the first side has firmed.
No. Cook directly from frozen. The tested cooking time is approximately 22 minutes at 185°C, using frozen patties arranged in one layer.
Conclusion
Drain the soaked millet well, combine with cooled boiled potato and freeze the shaped patties before cooking. Serve these millet cutlets warm, while their edges are crisp, with your favourite chutney.
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