If you are a cutlet fan, this Navratri, move over the usual bread cutlet and rustle up something different. A crisp makhana cutlet recipe made of lotus seeds (makhana) with a potato filling. Don't forget to serve it with mint chutney or with a hot cup of coffee. 

Makhana Cutlet Recipe Card

A light dish made with makhana, potatoes, peanuts and mild spices, will give the much-needed energy.

Total Time :
20 min
Preparation Time :
10 min
Cooking Time :
10 min
Servings :
8
Cooking Level :
Medium
Course:
Snacks
Calories:
125
Cuisine:
Indian
Author:
Meenu Solanki

Ingredients

  • 50gms makhana (lotus seeds)
  • 1/4 cup chopped coriander leaves
  • 3 potatoes
  • 1 tbsp red chili powder
  • 1 tsp black salt
  • 1 tsp dry mango powder
  • 1 tsp roasted cumin powder
  • 4 to 5 crushed green chili
  • 1 tbsp sesame seeds
  • 2 tbsp peanuts
  • 15 to 20 raisins
  • 10 to 15 chopped cashew
  • salt to taste

Instructions

Step 1
To make this scrumptious dish, heat ghee in a pan and roast the lotus seeds in it. After they are roasted, grind them to a coarse powder.
Step 2
Next, mix all the ingredients along with mashed potatoes in a blender.
Step 3

makhana cutlet recipe one

Take a small portion of the mixture in your hands and shape it in the form of a patty or a cutlet.
Step 4
Heat oil in a skillet or a heavy-bottomed pan over medium flame and deep fry them until they turn golden brown.
Step 5

makhana cutlet recipe two

Flip the cutlets onto your plates and enjoy them with mint chutney or with a hot cup of masala chai. Bon appetite!