Snacks and Appetizers
Roasted Makhana (Lotus Seeds)Recipe
Roasted Makhana | Roasted Lotus Seeds Recipe | How to make Roasted Phool Makhana/Lotus seeds
Roasted Makhana | Roasted Lotus Seeds Recipe | How to make Roasted Foxnuts/Lotus seeds
Roasted Phoolmakhana/Foxnuts is a healthy snack recipe that is simple and quick to make. Phoolmakhanas, also known as foxnuts, Euryale ferox, Lotus Seeds and Gorgon nuts are seeds of Lotus Flower. They are seeds that have been roasted to puff like popcorn. They are extremely healthy, nutritious and have medicinal benefits.
Makhanas are used to make desserts and curry dishes. Roasted Makhanas can be perked with different seasonings and spices for various flavours. This is a trending favourite snack among kids as well as grown-ups. Their extremely high nutrient content makes them an extremely healthy snacking option.
They are good for the heart because they are low in cholesterol, saturated fat and sodium. Lotus seeds are also extremely good sources of proteins and minerals like magnesium, potassium, manganese and phosphorus. Their calcium content makes them extremely good for the bones. Makhanas promote weight loss because they are low in calories. They have anti-ageing properties. Also, these seeds contribute greatly to the controlling of blood pressure, detoxification of the body, and improved digestive health.
So enjoy these crunchy, crispy and healthy tea time snacks.!!
Video Recipe:
Roasted Makhana | Roasted Lotus Seeds Recipe | How to make Roasted Foxnuts/Lotus seeds
Ingredients:
- 100 gm makhana / foxnuts
- 7-8 cashewnuts cut into halves
- sprig of curry leaves
- 1 tbsp peanuts
- 1 tbsp dry coconut slivers
- 1 tsp coarsely ground fennel seeds (saunf)
- 1 tsp coarsely ground cumin seeds (jeera)
- 1.5 tsp salt
- 1/2 tsp turmeric
- pinch of asafoetida (hing)
- 1 tsp red chilli powder
- 1/2 tsp mango powder (amchur)
- 3 tbsp olive oil
- 1/2 tbsp ghee (optional)
Method:
- Organise all the ingredients.
- Heat 1 tsp of oil/ghee in a wide pan and add the measured makhana / foxnut.
- Roast the makhanas on low to medium flame.
- Initially when you try to break the makhana, it will be soft. Continue to roast.
- Roast the makhana on low flame until aromatic and crunchy. It will take 5-7 for the makhanas to completely roast. After roasting for a few minutes over low to medium flame, the makhanas will be crisp and break easily.
- Remove the roasted makhanas in a bowl.
- In the same pan heat some oil.
- Add peanuts and roast for a few seconds. Remove and keep aside
- Similarly add cashewnuts and coconut slivers. Roast and keep aside.
- Add curry leaves. Roast and keep aside.
- Add the cumin powder, fennel powder, asafoetida, turmeric powder , salt, amchur powder and red chilli powder. Saute the spices well.
- Add the makhanas. Also add the fried curry leaves, peanuts and coconut slivers.
- Toss well to combine. Turn off the flame.
- Cool and store in an air tight tin or jar.
Recipe Notes:
- You can be creative and flexible in using the seasoning and spices for making this recipe.
- Use low to medium flame. The spices should not burn.
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[…] with Cardamom Caffe latte or Karak Chai. You could also serve alongside with Crispy Chakli , Roasted Makhana, Carrot Orange Loaf Cake or Chocolate […]