Air fryer makhana tikki recipe
Mix makhana,peanuts,tapioca and potato for a simple cutlet in air fryer. Delicious and unique!
Servings: 4
Equipment
- bowl
- Food processor
- Air fryer
Ingredients
- 4 cups roasted makhana
- ¾ cup roasted peanuts increase
- 1 cup sabudana soaked and drained
- 2 cups grated potato
- 1 tablespoon sendha namak or to taste
- 1 tablespoon dried mint
- 1 tablespoon amchur powder
- ½ teaspoon black pepper optional
- 1 to 2 teaspoons oil or ghee for brushing
Instructions
- Add roasted makhana and roasted peanuts to a food processor, pulse to make a coarse mixture.
- Transfer the mixture to a bowl, add soaked sabudana and grated potato.
- Add sendha namak, dried mint, amchur powder, and black pepper if using.
- Mix well until the mixture starts coming together. Press some mixture in your hand to check. If it feels too loose, rest it for a few minutes.
- Shape into medium tikkis or patties, then chill or freeze for 20 to 30 minutes so they firm up.
- Preheat the air fryer to 180°C for 5 minutes.
- Brush the tikkis lightly with oil or ghee, arrange them in a single layer.
- Air fry at 180°C for 14 to 15 minutes, flipping once in between, until lightly golden and crisp on the outside.
- Serve hot with vrat chutney or plain yogurt.