Makhana Aloo Tikki Recipe (Spiced Lotus Seed Patties)
Embark on a delightful culinary journey with this Makhana Aloo Tikki Recipe, an exquisite creation that showcases the rich flavors of North Indian cuisine through spiced lotus seed patties. Perfect as a snack or a tea-time treat, these golden-brown cutlets are not only scrumptious but also vegetarian, making them an ideal choice for a wide range of dietary preferences.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – boiled | 4 medium |
| Phool Makhana (Lotus Seeds) – roasted | 1 cup |
| Green Chillies – finely chopped | 2 |
| Fennel seeds (Saunf) – crushed | 1 teaspoon |
| Roasted Peanuts (Moongphali) – crushed | 2 tablespoons |
| Coriander (Dhania) Leaves – small bunch | 1 |
| Chaat Masala Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Black Salt (Kala Namak) | To taste |
| Sunflower Oil | For pan frying |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 180 |
| Protein | 4g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Sugars | 1g |
| Fats | 6g |
| Sodium | Varies with salt |
Preparation Time
| Stage | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 15 |
| Total | 30 |
Instructions
To commence your Makhana Aloo Tikki adventure, start by roasting the phool makhana (lotus seeds) in a skillet with a dab of ghee until they turn crunchy and aromatic, ensuring to keep an eye on them to prevent burning. Once roasted, allow them to cool slightly before coarsely grinding them into a powder.
Next, take the boiled potatoes and mash them until smooth, then transfer them into a mixing bowl. To this mixture, add the roasted and powdered makhana, finely chopped green chillies, crushed fennel seeds, and roasted peanuts. Chop the coriander leaves and sprinkle them into the bowl, followed by the chaat masala, garam masala, red chilli powder, and season with black salt according to your preference.
Mix all these ingredients thoroughly, making sure the spices and flavors are evenly distributed throughout the potato-makhana blend. Itโs important to taste and adjust the seasoning as necessary to achieve your desired flavor profile.
Now, shape the mixture into small, round cutlets or patties. This can be done by taking a handful of the mixture, forming it into a ball, and then flattening it gently with your palms.
Heat a non-stick pan and drizzle in a little sunflower oil. Once the oil is hot, place the shaped aloo makhane cutlets in the pan, ensuring they are not overcrowded. Fry them on medium heat until they become golden brown and crispy on both sides, which should take about 3-4 minutes per side.
Once cooked to perfection, remove the patties from the pan and drain any excess oil on a paper towel.
For an authentic North Indian experience, serve your Makhana Aloo Tikki with Dhaniya Pudina No Onion No Garlic Chutney. This vibrant green chutney not only enhances the flavors of the patties but also brings a refreshing touch to your tea-time snack.
Enjoy your homemade Makhana Aloo Tikki, a delightful fusion of textures and spices that will surely impress your family and friends!
