Makhanae ke Cutlet| lotus seeds cutlet, a no onion no garlic recipe, made using lotus seeds, a perfect snack for the rainy season and the recipe comes with full video and step by step pictures. I have posted a Phool makhana chaat sometime back. After that i was thinking to make a makhanae ke kheer but some how it didn’t happen. I have seen the idea of using makhana seeds in cutlets, long back in a video. So decided to do make no onion no garlic cutlet using makhana seeds. It turned out quite well and a super hit at home. Generally the makhana seeds have an acquired taste, which my kids don’t prefer, but these cutlets were liked by everyone. Do give this a try and also check out my no onion no garlic Potato cutlet and complete collection of No onion no garlic recipes.
Ingredients
- Makhana | lotus seeds 2 cups
- Potato 2 (boiled)
- Green chili 2
- Coriander leaves few
- Cumin powder 1 tsp
- Black salt 1 tsp
- Salt little
- Cashew nuts few (optional)
- Oil for deep frying
Description
Makhanae ke Cutlet| lotus seeds cutlet, a no onion no garlic recipe, made using lotus seeds, a perfect snack for the rainy season and the recipe comes with full video and step by step pictures
- Dry roast the makhana seeds in a pan for 7-10 minutes in a low flame.
- 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 potato.
- Add finely chopped green chilli.
- Add coriander leaves.
- Add cumin powder. Always add roasted cumin powder, gives an amazing flavour.
- 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.
- Repeat this for the rest of the dough. It came around 8 medium sized cutlets.
- Heat oil for deep frying.
- Fry the cutlets in batches in medium flame.
- Cook till golden brown.
- Repeat this for the rest of the cutlets.
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.
- Dry roast the makhana seeds in a pan for 7-10 minutes in a low flame.
- 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 potato.
- Add finely chopped green chilli.
- Add coriander leaves.
- Add cumin powder. Always add roasted cumin powder, gives an amazing flavour.
- 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.
- Repeat this for the rest of the cutlets.
