Makhana Tikki Recipe | Puffed Lotus Seeds Tikki Recipe | Vrat Recipe

Makhana Aloo Tikki

Why do we eat makhana during fast

Makhana is a fox nut and is also a seed of a water plant called prickly water lily or gorgon which is not Lotus. It is the only food among all the food for fasting, which is not just high in carbohydrates but also in protein.

Benefits of Fox nuts(Makhane)

  1. It is low in cholesterol, fat, and sodium. This is the reason that it is a suitable snack for high blood pressure and obese patients. 
  2. Makhana has some properties that help to keep the kidney healthy.
  3. Diabetes patients are also advised to eat Makhana due to its low glycemic index. 
  4. Makhana is also useful in repairing the proteins that have been damaged within the body.
  5. The Makhana also contains natural flavonoids which reduce both irritation and aging processes within the body.

Some tasty recipes made with makhana

  • Matar makhana
  • Khoya makhana
  • Roasted makhana
  • Makhana bhel
  • Palak makhana 
  • Makhana raita
  • Makhana moongphali ki kadhi
  • Aloo makhana
  • Makhane ki kheer

Why Potato or aloo eat during fast

Most of the people in North India fast during Navratri and eat only satvik food as grains and pulses are prohibited during fasting, so this aloo tikki is a favorite fasting food of most of the people during any fast and its tastes enhances more when it is made with ghee as potatoes are high in carbohydrate and it gives energy during fasting. Potato also comes in satvik food.

Here, I am sharing a recipe for Makhana aloo tikki. You can make this also in your fasting/Vrat.

Ingredients of Makhana Aloo Tikki

Makhana -1 cup
Potatoes - 3  (peeled and boiled)
Green Coriander - 2 to 3 tbsp. (finely chopped)
Ghee - For frying
Black Pepper Powder -1/2 tsp
Green Chillies and ginger-1 Tbsp crushed
Sendha Salt - 1 tsp (or to taste)

How to make makhana aloo tikki

  1. Take 3 boiled and peeled potatoes. Grate or mashed them.
  2. Dry roast makhana and grind into powder.
  3. In a bowl add mashed potato and makhana powder.
  4. Now, add sendha salt, coarsely ground black pepper, crushed green chili and ginger,  and finely chopped green coriander. Mix all well.
  5. Grease your hands with some oil and shape the tikki as desired. Press and make like a tikki . Keep in a plate.
  6. To shallow fry tikkis, take an iron tawa or a flat kadhai, heat it, and add 2 to 3 tbsp ghee, once sufficiently hot. Put the tikkis to fry. Flip and fry till golden brown.
  7. Take them out and keep them on a plate. You can also deep fry aloo tikki in ghee.
  8. Falahari Aloo Makhana tikki is ready.You can serve it with curd and falahari green coriander chutney
Video of the Makahana Aloo Tikki Recipe:


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