roasted makhana recipe | phool makhana recipe | makhana recipes

Roasted makhana recipe – 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.

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 recipe

In India, apart from roasting the makhana, there are many recipes where makhana is added. Few such Makhana recipes shared on blog are – 

  1. Makhana kheer 
  2. Khoya matar makhana 
  3. Phool makhana raita 
  4. Aloo makhana

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.

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, phool 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. In china the plant has been cultivated 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. Source – Wikipedia

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.

roasted makhana recipe, phool makhana recipe

If you are looking for more Fasting recipes then do check:

  1. Sabudana khichdi
  2. Sabudana vada
  3. Sabudana tikki
  4. Vrat ke pakore
  5. Sukhi arbi
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

roasted makhana recipe

4.92 from 12 votes
Healthy snack of roasted phool makhana or foxnuts.
roasted makhana recipe
Author:Dassana Amit
Cook Time:10 mins
Total Time:10 mins
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)


  • 3 cups makhana (phool makhana or foxnuts or lotus seeds)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder) or add as required
  • 1 teaspoon chaat masala or add as required
  • rock salt as required
  • 2 to 3 teaspoon oil or ghee


making roasted makhana recipe

  • Heat oil in a pan or kadai.
  • 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.
  • Lastly add all the spice powders and salt, except chaat masala.
  • Switch off the fire as you don't want the spice powders to get burnt.
  • Stir the whole mixture well.
  • Lastly sprinkle the chaat masala powder and again mix well.
  • Serve roasted makhana straightaway.
  • Or once they cool down, store roasted makhana in an air-tight container.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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42 comments/reviews

  1. Hello ma’m,
    Though I had heard about makhana and it’s usage in various recipes, I had personally never bought it. This week I bought a packet of Phool Makhana and it says ‘puffed lotus seeds’. Does it mean that I need not roast it and can eat it straight from the packet? Or do I still go ahead and roast it as per your recipe? Sorry, this is new to me, therefore I’m asking such a simple question.

    • hi rashmi, you will have to roast the phool makhana. what is available in the market is puffed makhana. makhana is always puffed and then sold. if you taste it will have a chewy texture – which means you have to roast them. in indian markets roasted makhana with different flavors is also available and it is mentioned on the pack that is roasted. no problem, you can ask any query. we all learn.

  2. Your website /blog is my ‘go to’ for any recipe. I follow the instructions meticulously and the dish is a hit each and every time !!
    Wish you and your team ,very best in all the endeavors and thanks for all your efforts.
    cheers5 stars

  3. Hi.How do you prepare the fox nuts and lotus seeds before frying them?Mine come in the package dry, they are pretty hard.

    Your recipes look great.Thanks for sharing!

  4. Nice Post!
    STKFoods are the makhana supplier, makhana manufacturer in Pune!
    Flavoured makhana are online available at STKFoods.5 stars

  5. Hello Dassna, i follow your blog for last two years and I like it very much.Can you please share makhana ladoo recipe.

  6. Hello Dasana, Your blog is my ‘goto’ resource for cooking. I tried the roasted Makhana and it is awesome. I do not think I will buy pop-corns now onward. Thank you for writing this wonderful blog and so many yummy recipes; I trust your recipes with closed eyes.5 stars

  7. Hi.
    My family love makhana.I use to roast it in microwave by mixing all ingredients in bowl and microwaving for 3 to 4 min….5 stars

  8. I like the way we make it…you can try tht too…
    Give nice tadka with hing, turmeric, mustard seeds, and lots of curry leaves.. If using ghee then add cumin seeds I stead… Roast the makhanas nicely.. Then add chilli powder, black pepper powder and hint of amchur powder.. Roast till they get crispy.. Done!!!5 stars

  9. Its to good for health and I will try it because as I’m south Indian we never used this before.

  10. 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.:)

  11. Hi,I am a supplier of makhana/lotus seed/fox nut.
    It is damn expensive in south india cities like bangalore,chennai,hyderabad,vizag etc.
    U can buy from me at very cheap rates and try this recipe on your own.
    If anyone interested,kindly [email protected](9916968612).

    • Hi,
      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!!

  12. It is a myth that this fox nut (Makhan in mithily language) not available in heaven too.4 stars

    • 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.

      • 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

        • 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.

  13. 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.

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

  15. 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.