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roasted makhana or phool makhana recipe | lotus seeds or foxnuts

by dassana amit updated February 9, 2014

roasted makhana

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. the blog still has to see the makhana sabzi and kheer recipes getting updated.

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, 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:

4.5 from 2 reviews

roasted makhana
 
Cook time
Total time
 
roasted phool makhana or foxnuts.
Author:
Recipe type: snacks
Cuisine: indian
Serves: 2-3
Ingredients
  • 3 cups makhana
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder or as required
  • 1 tsp chaat masala or as required
  • rock salt as required
  • 2 to 3 tsp oil or ghee
Instructions
  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.
  3. keep on stirring in between.
  4. lastly add all the spice powders and salt, except chaat masala.
  5. switch off the fire as you don’t want the spice powders to get burnt.
  6. stir the whole mixture well.
  7. lastly sprinkle the chaat masala powder and again mix well.
  8. serve roasted makhana straightaway.
  9. or once they cool down, store in an air-tight container.

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{ 10 comments… read them below or add one }

VIJAY K JHA April 1, 2014 1

It is a myth that this fox nut (Makhan in mithily language) not available in heaven too.

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dassana amit April 1, 2014 2

no idea vijay. hearing first time about this.

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R V Parthasarathy December 10, 2013 3

Can you clarify how to puff raw lotus seed ? i some quantity of raw seeds.
Thanks

Reply

dassana amit December 10, 2013 4

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.

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foodienewz June 22, 2013 5

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

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dassana June 22, 2013 6

alright.

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Poornima April 15, 2013 7

These are so addictive and a wonderful snack!

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Simi April 14, 2013 8

Loved the informative post. Looking fwd to the makhana curry post on your blog

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Pallavi April 14, 2013 9

I have seen these in the Indian stores, but have never bought any.. I will now, I want to experiment with these:)

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foodie@foodieportal.com April 14, 2013 10

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

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