Take barnyard millet and wash it properly. Take 1½ cup of water and boil in a saucepan. Add salt to taste.

Once the water starts boiling, add the washed millet and cook covered on a low flame. It takes nearly 10 minutes. Once cooked, take the millet in a mixing bowl and cool down to room temperature.

Till then chop all the vegetables into small pieces. In a mixer grinder grind together peas and sprouted moong and keep aside.

Now to the cooked millet add crushed peas and moong, all chopped veggies, salt, garam masala, chat masala, ginger garlic paste, chili paste, coriander. Mix well.

Grind poha to fine powder. Add 1 tbsp in the mix if the mixture is wet. Mix well and shape into patties.

Coat in the poha powder and keep it in refrigerator to 10 minutes.

Heat oil in a pan. Gently place the number of tikkis that can fit in your pan.
Let it cook till it becomes golden brown. Flip them over and cook the other side till they become golden brown.