It’s not very usual for me to cook something new during Navratri (the nine days fast for Goddess Durga). Mainly, because I am the only one observing the fasts, so have no motivation of cooking special things. You can also take it this way, ‘My guinea pig is enjoying his regular meals and not interested in my low cal food’.
Then came the weekend and my boredom with the potatoes and buckwheat pancakes! I wanted to have something different and also use the long stored Amaranth grains. Boredom + long stored ingredient thus became my food, haha!
Here is what I did to make the amaranth patties.
Ingredients for Amaranth Patties
Yields 4-5 patties
- Amaranth grains – 1/3 cup
- Paneer/cottage cheese – ¼ cup (crumbled)
- Potatoes – 2 medium (boiled)
- Green chilies – 1 (finely chopped)
- Peanuts – 1 tbsp (crushed)
- Pomegranate – 1 tbsp
- Fresh coriander – 2 tbsp (chopped)
- Salt – to taste (I used rock salt)
- Red chilli powder – ¼ tsp
- Coriander powder – 1 tbsp
- Oil – for shallow frying
Method for Amaranth Patties
- Roughly mash the boiled potatoes.
- Dry roast the amaranth grains. The idea is only to pop them up a bit. Be careful to not over do this step.
- Mix all ingredients except oil.
- Scoop a mixture about the size of a golf ball.
- Roll it in between your palms to form a ball and gently press to flatten like a patty.
- Shallow fry the patties in a non-stick pan. You will need approximately 3 minutes of frying for each side.
- Serve with cucumber raita (yogurt mixed with grated cucumber and salt) or any dressing of your choice.
Notes: You can totally avoid paneer. I love paneer and had recently made it, so I used it. Or you can do the other way round too. Meaning that you avoid the potatoes completely.