Suji Makhana Tikki
Suji Makhana Tikki is a delicious and healthy snack that combines the goodness of semolina (suji) and fox nuts (makhana), making it an excellent choice for those who prefer low-oil or oil-free options. This recipe is not only nutritious but also easy to make, perfect for a quick evening snack or as a party appetizer. Here’s how you can prepare crispy Suji Makhana Tikki at home with minimal oil.
Ingredients:
- 1/2 cup semolina (suji)
- 1/4 cup fox nuts (makhana), crushed
- 1 medium-sized boiled potato, mashed
- 1 tablespoon grated ginger
- 1-2 green chilies, finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon rice flour (optional, for extra crispiness)
- 1-2 tablespoons oil (for shallow frying)
Instructions:
1. Roasting the Suji:
- Heat a non-stick pan over medium heat and add the semolina (suji) to it.
- Gently roast the suji for 3-4 minutes until it turns light golden in color and releases a mild nutty aroma.
- Remove the suji from the pan and set it aside to cool.
2. Preparing the Makhana:
- In the same pan, lightly roast the fox nuts (makhana) for 2-3 minutes until they become crisp.
- Allow the makhana to cool and then crush them coarsely using your hands or a grinder. They should not be turned into powder, but instead, small pieces or crumbs.
3. Making the Tikki Mixture:
- In a large mixing bowl, combine the roasted suji, mashed potato, crushed makhana, grated ginger, chopped green chilies, turmeric powder, cumin powder, garam masala, salt, chopped coriander leaves, and lemon juice.
- If you want your tikkis to be extra crispy, add a tablespoon of rice flour to the mixture.
- Mix everything together thoroughly until a smooth dough forms. If the mixture feels too dry, you can add a little water (a teaspoon at a time), but it should not be too wet.
4. Shaping the Tikkis:
- Take small portions of the dough and shape them into round or oval tikkis. You can slightly flatten them to make them crispier while frying.
- Make sure the tikkis are uniform in size for even cooking.
5. Shallow Frying the Tikkis:
- Heat a non-stick pan and add just a tablespoon or two of oil. You can even use a non-stick spray for lesser oil.
- Once the oil is hot, gently place the tikkis in the pan. Do not overcrowd the pan, as it will make the tikkis soft instead of crispy.
- Shallow fry the tikkis on medium heat for 2-3 minutes on each side until they turn golden brown and crispy.
- Once done, remove the tikkis from the pan and place them on a kitchen towel to absorb excess oil.
6. Serving:
- Serve the Suji Makhana Tikkis hot with a side of mint chutney or sweet tamarind chutney for an added burst of flavor.
- You can also enjoy them with a cup of masala chai for a perfect snack!
Tips for Perfect Suji Makhana Tikkis:
- Roasting is Key: Make sure to roast both the suji and makhana properly. This not only enhances the flavor but also helps in making the tikkis crispy.
- Moisture Control: The mashed potatoes should not be too watery; otherwise, the tikkis will fall apart. Squeeze out any excess water from the boiled potatoes.
- Shallow Frying: To make this recipe healthier, use less oil. Shallow frying is a great method for achieving crispy tikkis without deep-frying.
- Variety: You can add other ingredients such as grated carrots, peas, or paneer to the mixture for added texture and taste.
Suji Makhana Tikki is a great alternative to regular fried snacks, providing a healthy and flavorful bite. The combination of semolina and fox nuts not only gives it a unique texture but also makes it high in fiber and low in calories. By following these simple steps, you can enjoy a crispy, guilt-free snack anytime!
