Recipe Corner, Nutrition

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

My name is Luke Coutinho. I am neither a God nor a Guru. I am not a healer or a doctor or a cult leader. I am Luke Coutinho and I practice in the field of Integrative Lifestyle Medicine and Life Coaching. When one hears the word “medicine”, one immediately thinks of the pharmaceutical world, allopathy, chemotherapy, radiation, antibiotics and other drugs used by conventional doctors and medicine. I am not a practitioner of Alternative Medicine either.

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