A perfect starter for any day, and best you can have it during Navratri and while fasting.
Makhana Cutlets is a tasty way to stay full during the fasting season. It is super easy and super delicious.
Makhana is a very unique ingredient used during the fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.
Serve your Makhana Aloo Tikki (Spiced Lotus Seed Patties ) with Dhaniya Pudina No Onion No Garlic Chutney to relish your tea time snack.
When you observe fast next time, try out this recipe and you will find how filling these small cutlets can be and you never know you may just be wow’d by this.
Even a beginner can prepare this dish and we promise, you would not be disappointed. You just need to find the magic in your hands and leave the rest on us.
INGREDIENTS :
1cup Foxnut/ lotus seeds/ Makhanas
2 Boiled potatoes medium size
2 green chillies finely chopped
2 tbsp Coriander leaves
1/2 tsp black pepper powder
1/2 tsp rock salt as per taste
1 tbsp Buckwheat flour / kuttu aata /Rajgira flout
oil for deep frying
1//4 cup peanuts crushed
Dryfruits cashews and raisins ( optional )
INSTRUCTIONS:
- Soak Makhana in one cup of water for 2 hours. After that strain them in a strainer.
- In a mixing bowl grate/ mash the boiled potatoes. Now add soaked Makhana, coriander leaves, Chopped green chillies, salt and black pepper powder.
- Mix it well with the help of your hands while mashing the Makhanas.
- Add Rajgira flour and peanuts mix it well. This will help in binding the mixture.
- Divide the mixture into equal parts and make heart cutlets using a cookie cutter.
- You can fill kishmish and cashew in between the cutlets.
- Heat oil in a pan/kadhai over medium flame and deep fry them till they are nice golden in colour.
( You can shallow fry too) - Serve them hot and enjoy with mint Coriander chutney or yoghurt or masala chai.
Astha's Kitchen 