Dry roast the makhana seeds in a pan for 7-10 minutes in a low flame.
Stir in between. Let it become crisp and the color slightly change.Switch off the gas.Cool and coarsely powder this in a mixie.
In a bowl add the boiled mashed potato.Add finely chopped green chilli.Add coriander leaves.Add cumin powder. Always add roasted cumin powder, gives an amazing flavour.Add black salt.Now add very little salt, as black salt will give the taste.Add broken cashew nuts, if adding.Mix everything into a tight dough ball. Take a lemon sized dough and make a ball. Flatten it into a tikki.
Heat oil for deep frying. Fry the cutlets in batches in medium flame.Cook till golden brown.
Repeat this for the rest of the cutlets.
Dry roast the makhana seeds in a pan for 7-10 minutes in a low flame. Stir in between. Let it become crisp and the color slightly change. Switch off the gas. Cool and coarsely powder this in a mixie. In a bowl add the boiled mashed potato. Add finely chopped green chilli. Add coriander leaves. Add cumin powder. Always add roasted cumin powder, gives an amazing flavour. Add black salt. Now add very little salt, as black salt will give the taste. Add broken cashew nuts, if adding. Mix everything into a tight dough ball. Take a lemon sized dough and make a ball. Flatten it into a tikki. Repeat this for the rest of the dough. It came around 8 medium sized cutlets. Heat oil for deep frying. Fry the cutlets in batches in medium flame. Cook till golden brown. Repeat this for the rest of the cutlets.
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