Makhana Aloo Tikki Recipe – Made with 100% Pure Bihar Make Makhana

Makhana Aloo Tikki is a delightful Indian snack combining the light crunch of makhana (lotus seeds) with the comforting texture of potatoes. When made using 100% pure Bihar-made makhana, these tikkis offer unmatched flavour, superior crunch, and wholesome nutrition. In this post, you’ll get a detailed recipe, learn why Bihar makhana is special, and pick up tips to perfect your snack every time.

Why Choose Bihar Make Makhana & Pure Makhana for This Recipe

• Bihar’s Heritage: Bihar is known across India for producing high-quality makhana. The lotus seeds from ponds in Bihar are prized for their natural crunch, purity, and minimal processing.
• 100% Pure Makhana: Refers to makhana free from artificial colours, preservatives, or additives. Cleaned, sun-dried, and lightly roasted. Choosing pure makhana ensures better taste and health benefits.
• Nutritional Benefits: Makhana is low in fat, rich in protein, antioxidants, and good minerals like magnesium and potassium. Combined with potatoes, the tikkis provide a balanced snack.

Ingredients (Serves 4)

Ingredient	Quantity
Bihar make makhana (pure, roasted)	1 cup
Medium potatoes	2 (about 300g), boiled and mashed
Green peas (optional)	¼ cup, boiled
Green chilies	1-2, finely chopped
Ginger	1 tsp, grated
Coriander leaves	2 tbsp, chopped
Roasted cumin powder	½ tsp
Red chili powder	¼ tsp (adjust to taste)
Garam masala	¼ tsp
Salt	to taste
Oil / Ghee for shallow frying	as needed

---

Method: Step-by-Step

Prepare makhana:

• Roast the makhana lightly (if not already roasted) until they turn crisp.
• Let them cool, then gently pound them using a mortar & pestle or pulse them lightly in a blender or food processor to a coarse powder. Don’t over-grind — a few small chunks add crunch.

1. Prepare potato mix:
   • Boil potatoes until tender. Peel and mash, remove lumps.
   • Mix in boiled green peas (optional), chopped green chilies, grated ginger, coriander leaves, spices (roasted cumin, red chili powder, garam masala), and salt.
2. Combine makhana & potato:
   • Add makhana powder/coarse mix to the mashed potato mix. Adjust consistency: if too dry, add a little water or boiled potato water; if too wet, add more makhana powder.
3. Shape the tikkis:
   • Grease hands lightly. Take small portions and flatten into round patties (about 2″-3″ diameter).
   • For better edges, press gently with your palm.
4. Cook / shallow fry:
   • Heat a non-stick or cast-iron pan. Add 1-2 tbsp oil.
   • Place tikkis and cook on medium heat until golden brown and crisp on one side (about 3-4 minutes), flip and cook otherside similarly.
   • If you prefer less oil, cook with minimal oil or grill/air-fry.
5. Serve hot:
   • Serve with chutney (mint, coriander, tamarind) or ketchup.
   • Garnish with fresh coriander leaves and lemon wedges.

Tips & Variations

• For extra flavour, you can add finely chopped onions or grated carrot.
• Try baking or air-frying for a healthier version.
• If you want more crunch, after shaping, coat the tikkis lightly in breadcrumbs or more crushed makhana before frying.
• Adjust spice levels according to taste.

Nutrition Snapshot (Approximate per tikki)

• Calories: ~80-100 kcal
• Protein: 2-3 g
• Carbohydrates: mainly from potato & makhana
• Fat: depends on oil/ghee used

(These values are rough; depend on size and ingredients.)

Storage & Reheating

• Freshly made tikkis are best enjoyed hot.
• If leftover, store in an airtight container in the refrigerator for up to 1-2 days.
• Reheat in oven or air-fryer to regain crispiness (avoid microwave if possible, as it softens texture).

Conclusion

The Makhana Aloo Tikki recipe, especially when made with Bihar make makhana and 100% pure makhana, is a perfect snack for tea-time, parties, or when you want something healthy yet satisfying. It combines taste, texture, and nutrition in every bite. Try this recipe and share your version with us!