MATAR MAKHANA ( PEAS & LOTUS SEEDS) KABABS
"Makhana" is the Hindi term for Louts seeds. The puffed lotus seeds are called Phool Makhana. These are used in India to make kheer, curries, and even pulao. Elsewhere in this blog, you will find the recipe for Phool Makhani Kheer. This article is The Indian Express explains why it is useful to add makhana to your daily diet as they are a good source of protein, carbohydrates etc while being low on sodium.
Today's recipe is adapted from "Peas Lotus Seeds Kebabs" by Radhika Chhabra in Better Butter. This was pointed out to me by my friend, Prathiba Rao in a cooking group in which we are members.. I liked this recipe as it called for shallow frying the kababs which I prefer to deep frying. We tried this out as an evening snack a few days ago and we thoroughly enjoyed the taste.
These days almost any ingredient can be bought at departmental stores. I bought the Phool Makhana (picture below) from Big Bazaar.
- Lotus Seeds (Makhana), 1 cup
- Green Peas, (Matar) 1 cup
- Cashewnuts, 2 tbsp.
- Onion, small-sized, finely chopped, 1
- Green Chillies, finely chopped, 2
- Ginger Paste, 1/2 tsp
- Chaat Masala, 1/2 tsp
- Coriander Leaves, finely chopped, 1 tbsp
- Salt, to taste
- Oil, as required for making kababs
Heat a little oil in a thick-bottomed kadhai, and when it gets hot roast the cashewnuts and lotus seeds separately, till they became crisp. Keep aside and allow them to cool
In a mixer, grind the roasted lotus seeds and cashewnuts to a coarse powder. Keep aside.
Cook the green peas till they become tender, allow them to cool and then grind them to a coarse paste without adding any water. Keep aside
In a bowl, mix the coarsely ground paste of green peas along with the roasted lotus seeds and cashewnut powder
To this add the finely chopped onion, green chillies and ginger paste, salt, chaat masala and finely chopped coriander leaves
Mix the above well and divide the mixture into 8 equal portions and shape them into a flat tikki/kabab shape using your palms
Heat a tawa and lightly grease it with oil, place 4 of the kababs, drizzle oil around the kababs and shallow fry till they become slightly golden brown.
Flip and cook the other side in the same way
Serve the kababs hot with a chutney of your choice or tomato ketchup.