Crunchy and crispy Falahari Paneer Makhane Gulgulle topped with shredded cucumbers and chutney makes a fantastic appetizer. These savory snacks are simply delicious, gluten-free and vegetarian!
Falahari Paneer Makhane Gulgulle is a close rendition to the classic Indian street food recipe: Ram ladoo!
Ram ladoo is a light and airy appetizer that’s made with moong dal (yellow lentils) and served hot topped with daikon radish.
But, since Navratri is around the corner, I have prepared my rendition of Ram ladoo, where I have swapped lentils with foxnuts, potatoes and paneer (Indian cottage cheese).
Ingredients
1.25 cup Phool Makhane (puffed lotus seed or foxnut)
1 small Boiled potato, peeled and mashed
1 cup Shredded Paneer
3 tablespoon Arrowroot flour or Any vrat flour
Salt to taste (Vrat salt – Sendha namak)
1 teaspoon Degi Mirch or Red chili Powder
1 teaspoon Dried mint leaves, crushed
2 small green chilies chopped
2 tablespoon Chopped cilantro leaves
1 medium Cucumber, peeled and shredded
1 cup Vrat ki Green chuteny
Method
* Assemble all the ingredients.
* Arrowroot powder.
* Chopped cilantro and green chilies.
* Start by dry-roasting the raw makhane first. Maintain the heat on a medium-low flame and keep stirring occasionally.
* The key is to them nicely toasted and light brown. Therefore, keep a watchful eye and stir occasionally.
* Once done, take it off the flame and allow the makhane to cool comfortably.
* Transfer the cooled makhane to a food processor.
* Pulse until the mixture looks fine and powdery.
* Next, combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro.
* Add arrowroot powder.
* Add powdered makhane.
* Knead until well blended.
* Add 1-2 tablespoon of warm water to knead a soft dough.