Nutrition, Recipe Corner

Phool Makhana Tikki (Foxnut tikki)

phool-makhana-tikki-foxnut-tikki

Ingredients:

  • 2 boiled potato / sweet potato
  • 1 cup makhana (lotus seeds)
  • 2 tbsp amaranth/rajgira flour (to bind the tikki)
  • chopped green chillies (optional)
  • 1/2 tbsp roasted peanuts / moongphali (unsalted), crushed or 1 tbsp boiled moong or boiled peas
  • chopped coriander leaves – to garnish
  • 1/4 tsp red chilli/black pepper powder
  • 1/4 tsp roasted jeera powder
  • salt to taste
  • A2 ghee/ coconut oil

 

Method:

  1. First roast the makhana in a pan with little bit of ghee until crunchy and coarsely powder it.
  2. Mash the boiled potatoes/sweet potatoes.
  3. Mix mashed potatoes, coarsely powdered makhana, amaranth flour, crushed peanuts / boiled peas / boiled moong coriander leaves, chopped green chillies which is optional.
  4. Add the salt and spices (red chilli / black pepper) according to your taste.
  5. Shape the mixture into small cutlets and pan fry them in coconut oil / A2 ghee.
  6. Flip gently & cook from both the sides. Apply a little oil/ghee if needed.
  7. Serve the tikki hot with chutney.

 

 

Notes:

  • Makhana/lotus seeds are extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
  • Amaranth flour is versatile, full of nutrition and used during fasting too.
  • It contains all nine essential amino acids and lysine, a protein missing in most grains.
  • Amaranth is a good source of iron, magnesium, calcium and phosphorus too.

Ingredients:

  • 2 boiled potato / sweet potato
  • 1 cup makhana (lotus seeds)
  • 2 tbsp amaranth/rajgira flour (to bind the tikki)
  • chopped green chillies (optional)
  • 1/2 tbsp roasted peanuts / moongphali (unsalted), crushed or 1 tbsp boiled moong or boiled peas
  • chopped coriander leaves – to garnish
  • 1/4 tsp red chilli/black pepper powder
  • 1/4 tsp roasted jeera powder
  • salt to taste
  • A2 ghee/ coconut oil

 

Method:

  1. First roast the makhana in a pan with little bit of ghee until crunchy and coarsely powder it.
  2. Mash the boiled potatoes/sweet potatoes.
  3. Mix mashed potatoes, coarsely powdered makhana, amaranth flour, crushed peanuts / boiled peas / boiled moong coriander leaves, chopped green chillies which is optional.
  4. Add the salt and spices (red chilli / black pepper) according to your taste.
  5. Shape the mixture into small cutlets and pan fry them in coconut oil / A2 ghee.
  6. Flip gently & cook from both the sides. Apply a little oil/ghee if needed.
  7. Serve the tikki hot with chutney.

 

 

Notes:

  • Makhana/lotus seeds are extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
  • Amaranth flour is versatile, full of nutrition and used during fasting too.
  • It contains all nine essential amino acids and lysine, a protein missing in most grains.
  • Amaranth is a good source of iron, magnesium, calcium and phosphorus too.

Download PDF:Phool Makhana Tikki

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Luke Coutinho

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