Makhana cutlet recipe
Crispy and tasty Phool makhana cutlet recipe
Servings: 8 cutlet
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.
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.