Friday, 10 August 2018

Makhana Aloo Tikki/Puffed Lotus Seeds Potato Cutlet

Aloo tikki is a well known Indian street food made especially with potatoes, however many variations and varieties of Aloo tikkis do exists now. A tikki can be shallow fried, pan fried or deep fried depending upon your tastebuds. However my way of frying these tikkis is definitely pan frying as they need less oil than the shallow frying and deep frying. A packet of puffed lotus seeds were sitting in my pantry since a while and i seriously want to finish them before the expiry date. Eventhough those makhana stays prefect intact, i dont want to keep them for a long. Hence i opted for dishing out some delicious tikkis with them.Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on Movie Time Munchies.

Makhana aloo tikki, Lotus seeds Potato cutlet


Am running this week's blogging matathon with Kid's Delight - Movie time munchies, obviously i want to dish out something healthy yet tasty to please my kids tastebuds. Makhana works awesome with potatoes and these tikkis came out extremely prefect and tasty to munch while watching movie or a match. Trust me none noticed the addition of makhana as those puffed lotus seeds. Once soaked, and mashed along with spiced potato mixture, its seriously hard to separate makhanas from the cutlets. Served along with ketchup or sweet chilli sauce, you cant just stop yourself munching these deletable patties.

Aloo Makhane Tikkis

4nos Potatoes (pressure cooked)
2cups Puffed Lotus seeds (soaked in warm water for 5 minutes)
3/4tsp Garam masala powder
1/2tsp Cumin powder
3nos Green chillies(chopped)
Salt
1tbsp Corn flour
Oil for shallow frying

Drain the water from soaked lotus seeds, squeeze well.

Mash the cooked potatoes,puffed lotus seeds well in a bowl.

Puffed lotus seed cutlets

Add in the garam masala powder, chopped green chillies, cumin powder, corn flour, salt and mix well.

Make small sized tikkis from the mixture.

Heat enough oil in a pan, pan fry the tikkis until they turns golden brown.

Serve warm or at room temperature with your favourite sauce.

Aloo Makhana Cutlet, Puffed Lotus Seed cutlet

BMLogo

11 comments:

Renu Agrawal Dongre said...

Wow this is innovative, loved the idea of using puffed lotus seeds in aloo tikki. I have some which no one is eating, will make them. Thanks for the share.

Nalini's Kitchen said...

This is such an innovative and inviting tikkis.Wish to have some..

Gayathri Kumar said...

Very innovative idea Priya. The tikkis look so inviting and kids would enjoy these watching their fav movie..

Harini R said...

very innovative use of makhana. Kid friendly for sure..

Shobha said...

Nice and different combo for cutlets.. They look so healthy fried in very little oil.

Freda Dias said...

Awesome way to use makhana, fabulous recipe :) They look delicious!

Anshu said...

Delicious tikkis.... I often make farali version of them during Navratris

spoonsofflavor said...

Very innovative.. Such a unique version of tikkis!! Great share!!!

Flavours Treat said...

I never tried any recipes with makhana. This recipe sounds delicious and inviting. I should try this tikkis as my very first recipe with makhana.

Malini Vivekananthan said...

Creative recipe. Lotus seeds in Tikki. Never tried like this. I used to add bread crumbs to get the crunchy texture. Your tikkis looks crispy and yummy without adding them.

jayashree said...

That's a good idea to use makhana in cutlets. Fussy kids will not know it.