Makhana cutlet recipe|Makhane ke cutlet

Makhanae ke Cutlet| lotus seeds cutlet, a no onion no garlic recipe, made using lotus seeds, a perfect snack for the rainy season, and the recipe comes with full video and step-by-step pictures. I have posted a Phool makhana chaat sometime back. After that, I was thinking of making a makhanae ke kheer, but somehow it didn’t happen. I saw a video about using makhana seeds in cutlets a long time ago. So, I decided to make a no-onion, no-garlic cutlet using makhana seeds. It turned out quite well and was a super hit at home. Generally, makhana seeds have an acquired taste that my kids don’t like, but everyone enjoyed these cutlets. Do give this a try, and also check out my no-onion, no-garlic Potato cutlet and the complete collection of no-onion, no-garlic recipes.

• Makhana raita
• Dahi ke kabab recipe
• Roasted Phool makhana chaat recipe
• Makhana kheer recipe
• Paneer cutlet recipe | Millet paneer cutlet

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Makhana cutlet recipe

Crispy and tasty Phool makhana cutlet recipe

Course Snack

Cuisine Indian

Keyword tea time snacks

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 cutlet

Author Jeyashri suresh

Ingredients

• 2 cups Makhana | lotus seeds
• 2 potato Potato boiled
• 2 Green chili
• Coriander leaves few
• 1 tsp Cumin powder
• 1 tsp Black salt
• Salt little

Instructions

• Dry roast the makhana seeds in a pan for 7-10 minutes over low heat.
• Stir in between. Let it become crisp and the color slightly change.
• Switch off the gas.
• Cool and coarsely powder this in a mixie.
• In a bowl, add the boiled mashed potatoes.
• Add finely chopped green chili.
• Add coriander leaves.
• Add cumin powder. Always add roasted cumin powder, which gives an amazing flavor.
• Add black salt.
• Now add very little salt, as black salt will give the taste.
• Add broken cashew nuts, if adding.
• Mix everything into a tight dough ball.
• Take a lemon-sized dough and make a ball.
• Flatten it into a tikki.
• Heat oil for deep frying.
• Fry the cutlets in batches in medium flame.
• Cook till golden brown.

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Notes

1. Add very little salt, as we are adding black salt.

2. You can replace green chili with red chili powder.

3. Chaat masala or garam masala can be added.

4. Ensure the dough is firm, else the makhana cutlet will disintegrate in oil.

• Dry roast the makhana seeds in a pan for 7-10 minutes over low heat.

• Stir in between. Let it become crisp and the color slightly change.
• Switch off the gas.
• Cool and coarsely powder this in a mixie. 

• In a bowl, add the boiled mashed potatoes.
• Add finely chopped green chili.
• Add coriander leaves.
• Add cumin powder. Always add roasted cumin powder, which gives an amazing flavor.
• Add black salt.
• Now add very little salt, as black salt will give the taste.
• Add broken cashew nuts, if adding.
• Mix everything into a tight dough ball.
• Take a lemon-sized dough and make a ball.
  Flatten it into a tikki.

• Heat oil for deep frying. 
• Fry the cutlets in batches in medium flame.
• Cook till golden brown. 

• Repeat this for the rest of the cutlets.