Name: Nadru tikki with makai biscuits recipe by NANDINI DIWAKAR at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup boiled, chopped Lotus stem (Nadru); 1 cup mashed potatoes; Chopped onion 3 tsp; Chopped ginger and garlic 1 tsp; Chopped coriander 2 tsp; Chopped green chilli 1 tsp; Oil 4 tsp; Chat masala 1 tsp; Garam masala 1 tsp; Jeera powder 1 tsp; Salt as per taste; Lemon juice 4 to 5 drops; For Makai biscuits:; 1 cup corn flour; Mashed potato 1 cup; Chopped onions 2 tsp; Curd 3 tsp; Anardana 1 tsp; Chopped coriander 2 tsp; Salt as per taste; Alsi 1 tsp; Oil for frying; Chopped mint 1 tsp

Ingredients Serving: 4

1 cup boiled, chopped Lotus stem (Nadru)
1 cup mashed potatoes
Chopped onion 3 tsp
Chopped ginger and garlic 1 tsp
Chopped coriander 2 tsp
Chopped green chilli 1 tsp
Oil 4 tsp
Chat masala 1 tsp
Garam masala 1 tsp
Jeera powder 1 tsp
Salt as per taste
Lemon juice 4 to 5 drops
For Makai biscuits:
1 cup corn flour
Mashed potato 1 cup
Chopped onions 2 tsp
Curd 3 tsp
Anardana 1 tsp
Chopped coriander 2 tsp
Salt as per taste
Alsi 1 tsp
Oil for frying
Chopped mint 1 tsp

Instructions

Take all the ingredients of makai biscuits and make a dough. Let it rest for 10 to 15 minutes.
In a pan add 3 tsp oil, add chopped nadru and sauté it for 5-6 minutes on a low flame. Add chopped onion, ginger, garlic saute it for 2 minutes.
Add garam masala, salt, chat masala, jeera powder and saute for a few minutes then add the mashed potato. Mix all the ingredients properly, turn off the flame. Add chopped coriander and lemon juice, let it cool.
In another pan add oil for frying, make makai biscuit in round shape (cut with a cutter) and fry on a low flame for 5-6 minutes.
In a frying pan make nadru tikki and saute it for 5-6 minutes on both sides.
Take hung curd, black salt, jeera powder, some fresh crushed black pepper and minced garlic in a bowl.Mix it well and adjust the seasoning as per taste.
On a serving plate put a biscuit and then the tikki and on the top put a curd quenelle and garnish with mint leaves and anardana.

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