Aloo makhana is an easy snack recipe for Navratri made with boiled potatoes, phool makhana (foxnuts) and spices.
or 4 medium potatoes - boiled, peeled and chopped
(foxnuts or phool makhana)
(dry pomegranate seeds) - crushed to a powder in a mortar-pestle or 1 teaspoon dry pomegranate powder
chopped mint leaves
rock salt (edible and food grade)
or sendha namak as required
First boil the potatoes in a pressure cooker or steamer. When they become warm or cool down, peel and chop them.
Heat a pan and add 1.5 cups phool makhana.
On a low flame, stir and roast the makhana till they become crunchy.
Remove the roasted makhana and keep aside.
Heat 1/2 tbsp peanut oil or ghee in a pan.
Add the chopped potatoes. Then add 1 tsp roasted anardana powder or crushed anardana, cumin powder and rock salt. You can also add dry mango powder, instead of anardana powder.
Mix the spices with the rest of the potatoes.
On a low to medium flame, saute the potatoes till they start to become light golden or golden.
Switch off the flame. Add the roasted makhana. Don't saute the makhana as then they become chewy.
Add 1 tbsp chopped mint leaves or coriander leaves.
Give a quick stir and serve immediately.
Aloo Makhana - https://www.vegrecipesofindia.com/aloo-makhana-recipe/