Since I started my blog just before navratri, I thought why not to start with navratri fast recipe! That is what we call as “Shubh Aarambh” i.e. auspicious beginning in India. For navratri fast, so many recipes available, I doubt that anything is left.
Aloo tikki (potato patties) is one of the most common and popular recipe during fast days. I have tried to give a twist by adding makhana (lotus seeds) and kaju (cashewnuts). This tikki is soft in texture. Very simple and easy to cook. It is so energy dense, that I did not eat anything after having this for whole day (haha, that is me!). So let us get started!
Aloo Kaju ki tikki – Navratri special
- Boiled aloo (Boiled Potato) – 5
- Kaju (Cashewnuts) – 1 cup
- Makhana (Lotus seeds) – 1/4 cup
- Singhare ka atta (Water Chestnut flour)- 2 tsp
- Sendha namak (Rock salt) – As per taste
- Lal mirch powder (Red chilli powder) – 1 tsp or as per taste
- Groundnut oil – For frying
- Hara dhania (Coriander leaves) – 2 cups
- Tamatar (Tomato) – 1
- Hari mirch (Green chilli) – 1
- Sendha namak – As per taste
- Lemon – 1/2
- Peel the boiled potatoes and mash well.
- In a pan add 2 tsp oil and heat it. Roast kaju and makhana separately.
- Now grind both kaju and makhana separately.
- Add powdered kaju and makhana to mashed potatoes, followed by singhare ka atta, sendha namak and lal mirch powder. Mix well.
- Make round tikkis of medium size with this mixture.
- Take a tawa (griddle) for frying. Allow it to heat.
- Now smear the tawa with some oil and place the tikkis over it.
- Flatten the tikkis with spatula and fry on low flame.
- After tikkis are slightly cooked, switch to high flame for more browning.
- Grind hara dhania,tamatar and hari mirch together, add some water (if required).
- Add sendha namak and nimbu. Mix well.
Enjoy the tikkis with chutney and curd (optional). Leave your comments.
Know that: Do not use too much oil while frying the tikkis, as they are already so much energy dense. I have used very less oil, just for smearing the tawa.
Live & Love,