Foxnut Potato Cutlets. Makhane Ke Cutlet – Foxnut Seeds Cutlet Recipe Makhana is well known for its health benefits, such as richness in fibre, low calories and good source of potassium, phosphorus, iron and zinc too. This only means when you make these cutlets you are somewhat guilt free Makhane Ke Cutlet – Lotus Seeds Cutlet Recipe YourFoodFantasy.com Mix mashed potatoes, coarsely powdered makhana, amaranth flour, crushed peanuts / boiled peas / boiled moong coriander leaves, chopped green chillies which is optional.
Make small cylindrical balls, like tikki; Deep fry till nice golden on all sides; Serve hot makhana cutlets with green chutney / ketchup. No need to apply any pressure. The rice grains will automatically stick on the potato balls. You can have Foxnut Potato Cutlets using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Foxnut Potato Cutlets
- It’s 50 grams of Fox nuts (makhana).
- It’s 4 of medium sized boiled and mashed potatoes.
- Prepare 1 of green chilli chopped.
- It’s 1 tbsp of muskmelon seeds.
- You need 1 tbsp of watermelon seeds.
- It’s Handful of coriander leaves chopped.
- You need 1 tsp of blackpepper ground.
- Prepare of Salt as per taste (rock salt).
- Prepare as needed of Oil for deep fry.
On medium heat, fry these potato cutlets till they are golden brown in color on outside. Mix with potatoes, green chillies, coriander leaves, cumin powder, salt, nuts. Make small cylindrical balls, like tikki; Deep fry till nice golden on all sides; Serve hot makhana cutlets with green chutney / ketchup. The best place to find and share home cooked recipes.
Foxnut Potato Cutlets step by step
- Boiled the potatoes and mashed them. Dry roast the Fox nuts and grind them coarse in a grinder. Crush the both melon seeds in mortar pestle..
- In a mixing bowl, add mashed potatoes, grinded Fox nuts, crushed melon seeds, chopped green chilli and coriander leaves. Add salt and black pepper powder. Mix well with hands and make a dough..
- Now make lemon size portions out of it. Grease hands with some oil and roll and flatten the dough portions. Heat oil in a wok and deep fry from both the sides on medium flame till golden brown. We also can shallow fry these cutlets. Serve with curd and chutneys of your choice..
Switch off the heat and let pressure release on its own. Once cooled, peel the skin and in a mixing bowl, mash the banana with a fork or masher. Add mashed boiled potatoes, green chillies and all the spices to it and mix well to form a soft dough. Makhane Ke Cutlet – Foxnut Seeds Cutlet Recipe Your Food Fantasy by Meenu Gupta.
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