Follow these steps for perfect results
Baby Potatoes
boiled, peeled
Phool Makhana (Lotus Seeds)
roasted
Cumin seeds (Jeera)
Fennel seeds (Saunf)
Green Chillies
finely chopped
Red Chilli powder
Turmeric powder (Haldi)
Coriander Powder (Dhania)
Salt
Sunflower Oil
Boil baby potatoes with skin until cooked.
Remove from heat, peel, and set aside.
Heat 1 tbsp oil in a pan.
Add makhana and roast on medium-low heat until crisp.
Remove makhana and set aside.
Add remaining oil to the pan.
Add cumin seeds, let them splutter.
Add fennel seeds and chopped green chilies; sauté for 20 seconds.
Add red chili powder, turmeric powder, coriander powder, and salt/black salt; mix immediately.
Add boiled potatoes to the pan and toss well.
Add roasted makhana and toss again.
Lower the flame and cook for 3-4 minutes, tossing frequently.
Remove from heat, garnish with coriander leaves, and serve hot.
Expert advice for the best results
Roast makhana until very crisp for best texture.
Use black salt (kala namak) for a unique flavor, especially during fasting.
Adjust spice levels to your preference.
Everything you need to know before you start
15 mins
Can be partially prepared ahead of time by boiling potatoes and roasting makhana.
Garnish with fresh coriander leaves. Serve hot in a bowl.
Serve with Sattu Ka Paratha for fasting.
Serve with Phulka or Pudina Tawa Paratha for an everyday meal.
Serve with Palak Raita.
A cool and refreshing drink to complement the spicy dish.
Discover the story behind this recipe
Commonly made during fasting days in India.
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