Phool Makhana Sukha Aloo

Share
6 Ratings
14 Reviews
Print
Recipe By Vahchef
30 m
2 servings

Pindi Chole Chole Masala With Special Spice Powder

Pindi Chole is a very popular main course dish from the Punjabi cuisine made with Kabuli ...

Sweet Potato Mirchi Ka Salan

This sweet and spicy salan is a mixed combination of flavors....

Batata Papad Fry Bhaaji Potatoes And Papad Curry

An excellent crispy and spicy dish made with thinly sliced potatoes and masala papads coo...

Dum Aloo Bhendi Masala

Aloo Bhindi is a very popular North Indian side dish. A different side dish for roti, p...

Masoordal Makhani

Masoor Dal Makhani is a dish from Punjab. Lentils are an essential food group rich in pro...

Chicken Do Pyaza - Murg Do Pyaza

Chicken Do Pyaza is a delicious Indian recipe served as a Curries, Marinated chicken is c...

Phool Makhana Sukha Aloo Recipe, How To Make Phool Makhana Sukha Aloo Recipe

Name: PHOOL MAKHANA SUKHA ALOO
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 2

phool makhana is called lotus seeds we can make only a dry preperation with this so lotus seeds ,potatos were cooked in dry masalas we can have it directly as a snack or can serve as side dish with rice.

About Recipe

How to make PHOOL MAKHANA SUKHA ALOO

(6 ratings)

14 reviews so far

Prep time
5 mins

Cook time
25 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Phool Makhana

Servings : 2 persons
Published date : March 01, 2019

Ingredients used in PHOOL MAKHANA SUKHA ALOO
• Garam masala - 1 teaspoons.
• Coriander powder - 1 teaspoons.
• Red chili flakes - 1 teaspoons.
• Green chilies (chopped) - 3 numbers.
• Turmeric powder - 1/4 teaspoons.
• Sugar - 1 pinch.
• Salt - to taste.
• Onion (chopped) - 2 numbers.
• Hing - 1 pinch.
• Oil - 2 tablespoons.
• Fennel seeds - 1/2 teaspoons.
• Cumin seeds - 1 teaspoons.
• Mustard seeds - 1 teaspoons.
• Phool makhana - 250 grams.
• Baby potato - 500 grams.
• Amchoor powder - 1 pinch.
• Chana dal powder (roasted) - 2 teaspoons.
• Coriander leaves (chopped ) - 1 bunch.
Method:
Boiled and peel the baby potatoes. Keep aside. Roast phool makhana in 1 tablespoon of oil till they turn to light brown in color. In the same pan, add some more oil, add mustard seeds, when splutter. Add cumin seeds, fennel seeds, pinch of hing, chopped onions, salt, saute it for about half a minute. To it even add sugar, turmeric powder, green chilies, red chili flakes, coriander powder, amchoor powder, and mix it well. Then add baby potatoes, toss this mixture. Add phool makhana, garam masala, roasted chana dal powder and toss them. Sprinkle the coriander leaves, switch off the flame and serve it.

VinothIsha Posted on Sat Jul 01 2017

Yummy

Reply 0 - Replies

faraz adil Posted on Sat Apr 27 2013

very tasty

VahChef Posted on Sat Apr 27 2013

hmmm

Neththra'sVision Posted on Sat Apr 27 2013

I checked a details of Sukha Aloo in a article posted on October 20, 2010 on your website, its has a lot of useful details. You are a great teacher who do everything with a plan, when I read that, there is no questions that we have to ask as you'