roasted makhana or phool makhana recipe | lotus seeds or foxnuts


makhana or phool makhana or lotus seeds is an ingredient i have seen often living in india. i have had makhana kheer before and also had the roasted makhana many times. we also make sabzi with makhana.

we generally use makhana during fasting as it makes for a good vrat or fasting food. its light on the stomach and nutritious too. in the below pic are the unroasted makhana and straight from the jar.

raw makhana

in india, apart from roasting the seeds or making makhana kheer or khoya matar makhana or phool makhana raita, i have also seen makhana being served as prashad. if you have tasted the makhana with prashad then they are soft. but when you roast them, they become crisp and crunchy like popcorn. but i must say that they are much healthier option than popcorn.

makhana is rich in calcium, protein, carbohydrates, phosphorous, iron, thiamine and zinc. makhana have a neutral taste. you can spice it up the way you want. just roast them and when they are cool, store in an air-tight container. anytime you want a light and nutritious snack, just have the roasted makhana.

roasted makhana recipe

if you want to know more about makhana or phool makhana – it also known as fox nut or eurayle ferox. basically a floating water lily plant native to eastern asia. the plant grows in water. the plant’s white seeds are edible. the plant is cultivated for its seeds in india, china and japan. the chinese have cultivated the plant for 3000 years and the seeds are used in traditional chinese medicine. as makhana is harvested in stagnant wetlands, no fertilizers or pesticides are used in the entire cultivation. thus making these naturally organic.

these roasted makhana or foxnuts make for a good in between lunch snacks or evening snack. they can be had with tea or coffee in the evenings. i always spice them up with indian spices. i still have to try adding other spices or herbs. what to do, we love our chaat masala and they way it perks up everything that it is added to, including these roasted makhana.

if you are looking for more fasting recipes then do check sabudana khichdi, sabudana vada, dahi aloo, sukhi arbi and sabudana thalipeeth.

roasted makhana or lotus seeds recipe below:

4.0 from 3 reviews
roasted makhana recipe
roasted phool makhana or foxnuts.
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 3 cups makhana/phool makhana/foxnuts/lotus seeds
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder or as required
  • 1 tsp chaat masala or as required
  • rock salt as required
  • 2 to 3 tsp oil or ghee
  1. heat oil in a pan or kadai.
  2. add the makhana and roast for a good 10-12 minutes on a low flame till they become crisp and crunchy. keep on stirring in between.
  3. lastly add all the spice powders and salt, except chaat masala.
  4. switch off the fire as you don't want the spice powders to get burnt.
  5. stir the whole mixture well.
  6. lastly sprinkle the chaat masala powder and again mix well.
  7. serve roasted makhana straightaway.
  8. or once they cool down, store roasted makhana in an air-tight container.

{ 21 Responses }

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  1. Schumi says

    This recipe is just too good….I had some guests at home and they liked it too….my hubby and I just love it….Thank you so much for sharing this.:)

    • KJ Rivas says

      I purchase these at my local Indian market for $2.49 for a large 7oz vacuum-packed bag. I buy these all the time, as I love to cook them my own way, like popcorn. I use my Whirlypop pan, add some coconut oil and red virgin palm oil, some commercial butter popcorn seasoning and that’s it! I heat the oil up a little, then dump all the Phool Makhana in, stirring it rapidly to coat all the seeds with oil & seasoning, then I stir slowly until they have all browned a little and are thoroughly coated with oil, then dump into a large bowl and serve. No extra salt needed. Popcorn has met its match!!

    • says

      i think they are puffed up on sand. usually what we get in the market is lotus seeds which are already puffed up. you can try roasting a few seeds in the oven or in a kadai.

      • Manjul Raje says

        Makhana seeds though related to the lotus plant are different from the raw(green) and ripe(brown)seeds of the lotus kamal phool.They arent available in the local market.Lotus seeds dont puff up like makhana

        • says

          right. what i am mentioning above are makhana seeds that are already puffed up and which are available in the local market. they are referred to as lotus seeds. of course technically they are not lotus kamal phool seeds.

  2. says

    Your food photos are amazing. You can share your mouth watering photos with us at and your photos published on FoodieNewz without any editorial review.

  3. says

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.