It happens to us a lot of time that whilst fasting period we run of options to cook. And then end up cooking the same over and over again and it makes the feast less exciting. The reason is being less awareness about ingredients. The key is to mix and match the ingredients.
The recipe I have today id a child of my experiments and trust me it is WOAH! Farali Makhana Recipe is what randomly struck me while brainstorming recipe ideas. And here I am sharing the recipe with you guys. These drool-worthy cutlets are to dry for, amazingly crispy and gooeyness from the mashed potatoes just soothes your hunger.
Makhana is well known for its health benefits. It is low in calories, is richness in fiber, and a good source of potassium, phosphorus, iron, and zinc too. Do you know what this means? That when you make and consume these cutlets you are somewhat guilt free.
Farali Makhana Cutlet Recipe and Text Recipe Below
Farali Makhana Cutlet Recipe
- 50 gms Makhana Masala Makhana or Roasted Makhana
- 1/4 Cup Coriander leaves Finely Chopped
- 1 Tbsp Red Chili Powder
- 1 Tsp Black Salt
- 1 Tsp Dry Mango Powder
- 1 Tsp Cumin Powder Roasted
- 4 to 5 Green chili Crushed
- 1 Tbsp Sesame seeds Roasted and Coarsely Grind
- 2 Tbsp Peanuts Roasted and Coarsely Grind
- 15 to 20 Raisins
- 10 to 15 Cashew Chopped
- Salt to Taste
- In a mixing jar coarsely grind Makhana.
- Take the Makhana out into a mixing bowl and add red chili powder, black salt, dry mango powder, roasted cumin seed powder, coarsely ground peanuts and sesame seeds, raisins, chopped cashew nuts, sendha namak to taste, crushed green chilies, finely chopped coriander leaves and finally add the mashed boiled potatoes and mix entire ingredients well together
- Prepare it into soft dough.
- Grease your palms with oil and taking a spoon full of the dough make it into a smooth ball first and then press a little to make it flatten almost to the shape of a tikki. Make sure that there are no cracks.
- Similarly, prepare a few tikkis.
- Now after 3-4 boils turn off the flame.
- Using a strainer filter the tea and pour into a cup.
- Heat oil in the pan and once hot gently place tikki one by one into the oil.
- Fry on a medium flame and until light golden from both the sides.
- Take the tikkis out on a kitchen towel-lined plate and it is ready to be served.
Eat them piping hot. Serve along with ketchup and homemade green chutney. Your family will love these Upvas friendly Makhana cutlets. Do share your experience with the recipe. Let me know through comments and I look forward to your valuable feedback.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.