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