Makhana Cutlet
During Navratri, when the food blogging world was overflowing with fasting recipes or vrat ka khana, I too decided to contribute my two cents 🙂 However, due to vacation, travel and personal commitments, I couldn’t post much. Nevertheless, though Navratri is over, you can still try these for a weekend evening snack. Pair it with a dip or chutney of your choice. You can add finely chopped onion if not for vrat.
Also, bread crumbs can be added for a better binding.
Now, let’s do some talking about foxnuts or makhana. They are called phool makhana or lotus seeds too. They are low in cholesterol, fat and sodium, making it an ideal mid meal snacking option. You can roast it with some ghee or butter and add herbs of your choice to make it more flavorful. Besides eaten as a snack, makhana is is consumed during fasting. We make makhana kheer, makhana matar sabzi and many more recipes. I shall try to add them soon in the blog.
Makhana is a rich source of magnesium. It has a natural flavonoid which prevehts ageing and inflammation. Being low in glycemic index, it’s good for people with diabetes too. It’s also gluten free and low in calories, making it ideal during a weight loss regime. You can view some more cutlet recipes by clicking here. So, what are we waiting for? Let’s get started …
Ingredients:
- Makhana/fox nuts 1 cup
- Boiled potato 1
- Salt to taste
- Green chilies 2
- Ginger a small piece
- Chopped coriander leaves 2 tbsp
- Aamchur 1/2 tsp
- Red chili flakes 1/2 tsp
- Refined oil as required
- Roasted peanuts 2 tbsp (optional)
Method:
- Heat a teaspoon of oil in a pan and roast the fox nuts or makhana for 4-5 minutes till they are crispy.
- Remove from fire and pulse it in a mixer to get a coarse powder.
- Peel the boiled potato and transfer it into a mixing bowl. Grate it using a grater.
- Now add chopped green chilies, ginger, salt, aamchur powder and red chili flakes.
- Add the fox nuts to this mixture and mix well. Throw in the finely chopped coriander leaves.
- Take small lemon sized balls and flatten it in your palm. Repeat for the entire mixture.
- Refrigerate these tikkis for around 15 minutes.
- Heat some oil in a flat pan or skillet and cook these tikkis till they are golden on both sides.
- Serve it hot with a dip or chutney of your choice.
