Baby Alu Phool Makhana Sabzi - a delectable dry veg with crunchy Lotus Seeds and soft Baby Potatoes

Amma Appa have fallen in love with the Phool Makhana | Puffed Lotus Seed and are ever ready to try out new combinations using the same.

Since had some Baby Alu's left over, Amma wanted to try this Baby Alu Makhana Sabzi. The crunchy Lotus Seeds along with the soft Baby Potatoes and the caramelized onions....really tease the taste-buds keeping you guessing as to the next flavour outburst you will experience!

INGREDIENTS

50 gms Phool Makhana | Puffed Lotus Seed | Foxnut

100 gms Baby Alu | Baby Potatoes

1 tblsp Oil

1 tsp Jeera | Cumin Seeds

1 tsp Rai | Mustard Seeds

1/2 tsp Saunf | Fennel Seeds

1 tsp Garam Masala

1 tsp Dhania | Coriander Powder

2 Onions, sliced length wise

A pinch Hing | Asafoetida Powder

1/4 tsp Haldi | Turmeric Powder

To taste, Salt

A pinch Sugar

3 Green Chilli, finely chopped

1 tsp Red Chilli Flakes

A pinch Aamchur | Dry Mango 

2 tsp Besan | Chickpea Flour, roasted

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

• Boil baby alu and peel them. Keep aside.
• In a frying pan heat oil and add Foxnut. Roast till they become crisp. Transfer to a plate and keep aside.
• In the same frying pan check if oil is sufficient else add just about a tsp. 
• When oil is hot, add rai, jeera, saunf, hing and onions. Saute for few seconds.
• Add salt and sugar so that the onions caramelize and become crunchy.
• Add haldi, chopped green chillies, red chilli flakes, dhania powder, aamchur powder. Mix well.
• Add baby alu and toss gently so that baby alus get coasted with the spices.
• Add roasted foxnuts, garam masala and besan. Give a quick toss.
• Add chopped dhania leaves and mix well.
• Switch off gas.
• Serve hot with any Roti.

I loved to relish this sabzi as a starter when the Phool Makhana is really crunchy. It is best to have this when hot, else the Phool Makhana becomes a bit soft.

We enjoyed this wonderful Baby Alu Phool Makhana Sabzi straight from the pan along with  along with Phulka Roti, Steamed Rice, Rajasthani Dal, Aamrakhand, Kothamalli Moru, Nellikai Urgai and Roasted Papad.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.