Name: Makhana Aloo Tikki
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Fox Nuts, dry roasted and coarsely ground; 1 Potato, boiled, peeled, and mashed; 1 Green Chili Pepper, finely chopped; ½ tsp Ginger, grated; ½ tsp Ground Cumin, roasted; ¼ tsp Ground Black Pepper; ½ tsp Rock Salt, sendha namak, to taste; ½ tsp Lemon Juice; 1 tbsp Coriander Leaves, chopped; 1½ tbsp Peanut Oil, or ghee, for shallow frying

40 mintotal

30 min hands-on10 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Within a spacious mixing vessel, actively blend the cold, mashed potatoes with the coarsely milled makhana powder. (The dry makhana operates as a hygroscopic binder, expertly locking away any weeping moisture from the tuber).
Mix in the finely chopped green chillies, freshly grated ginger, roasted cumin powder, black pepper, rock salt, a squeeze of lemon juice and the chopped coriander.
Knead the mixture by hand. Press it together firmly until it binds into a tight, pliable dough.
Rub a thin film of oil on your palms. Divide the dough and shape it into even, flat round patties (tikkis) with smooth edges.
Bring your groundnut oil (or ghee) to a shimmering medium heat in a broad, non-stick culinary pan.
Lay the tikkis onto the pan. Shallow-fry them without moving them at first, so the base sets into a firm, golden-brown crust.
Slide a thin spatula underneath and turn them over gently but confidently. Cook the other side until it is just as deeply golden and crisp.
Extract the patties onto culinary paper to wick away surface lipids. Serve with immediate urgency.

How to tell it's done

A wonderfully crisp exterior courtesy of the makhana, with a soft, spiced potato center.

Getting it right

Tip

If the mixture feels too dry and crumbly, add a few drops of water or a tiny bit more mashed potato. If it's too wet, add more roasted makhana powder or a spoon of Rajgira flour.

What to serve it with

Serve with fasting-approved green chutney made from coriander, mint, green chilli, and rock salt.

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