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Green Makhana Tikkis

A super green, nutritious, low carb, delicious snack made with makhana (Fox nuts)
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Prep Time 10 minutes
Cook Time 20 minutes
Course Snack
Cuisine Indian
Servings 4 people

Equipment

  • Blender

Ingredients
  

  • 6 cups dry roasted phool makhana
  • 1 cups defrosted frozen green peas
  • 4 cups mixed greens - spinach / kale
  • 2 small green chilies fresh
  • 1 garlic clove
  • 1/2 inch ginger peeled
  • 1/2 cup gluten free rolled oats
  • 1 medium sweet potato cooked and mashed
  • 1 tsp cumin powder
  • 1 tsp Coriander powder
  • salt to taste
  • 1/2 cup finely chopped onion optional
  • 1/2 cup grated carrot optional
  • 6-8 mint leaves
  • 1/4 cup cilantro chopped
  • 1 tbsp sesame seeds optional

Instructions
 

  • Have the sweet potato cooked and ready. You can just cook it in the microwave or steam it or pressure cook it or bake it.
    Get the green peas out and let them sit on counter while you get the rest of the veggies ready.
    Dry roast makhana in a pan without any oil for 5 min, until you see them slightly browned and crunchy.
  • Now to a blender jar, add the makhana, greens, defrosted peas, chilies, ginger and garlic. Blend till a coarse mixture is formed. No water is needed. Take the blender contents into a mixing bowl.
  • To the same mixing bowl, add mashed sweet potato and oats. Mix well with a spatula.
    Then add any veggies you like along with spices. I added onions, carrots, mint, cilantro along with salt, cumin, coriander powder. Also a hint of sesame seeds gives a touch of crunch. You can add chopped cabbage or even riced broccoli.
    Mix thoroughly till a slightly sticky dough like mixture is formed.
  • Once you have the dough, you can either bake these tikkis or pan fry them.
    Make the tikkis, by taking a small ball of dough in your hand and making a patty with about 1/2 inch thickness.
    If baking, place them on a baking tray with non stick liner. Preheat the oven to 375 F and bake for 20 min with flipping the tikkis mid way.
    If you chose to pan fry, make sure you minimize oil use. Choose a non stick pan, and on medium heat fry them for about 12 -15 min total, with flipping midway.
  • Serve these tikkis with traditional tamarind date chutney.