Roasted makhana recipe is an easy and quick snack that you can make in 10 minutes for your evening tea. This is a low cal and guilt free snack popular in India. Phool makhana or lotus seeds or fox nuts is a super food loaded with nutrition. Among all the phool makhana recipes this roasted makhana is the quickest one. Here is a simple three step recipe for making roasted makhana at home with pictures.
What Is Phool Makhana?
Phool makhana is the Indian name for euryale ferox. It is a floating water lily plant. These are lotus seeds and very commonly eaten in India. In Indian cuisine phool makhana is used for making curry, kheer, raita recipes.
Have you ever wanted a snack that is delicious, filling but less oily and light? We do love our pakoras and other chatpata snack but having some healthy snack for those untimely hunger pangs is always good right?
That is when these phool makhana recipes are of great help. They are easy to make, quick , tasty and best part is low cal and light. Just a handful of roasted makhana will keep you full and going till the next meal just like couple of dry fruits laddu or ragi laddu or atta laddu or panjri.
This Roasted Makhana Recipe Is
Vegan (when roasted in oil instead of ghee)
Gluten free & clean
Low cal, light and filling
Very healthy snack for kids
Much better than popcorn
Delicious, crispy & flavorful.
One of the most popular way of eating makhana is by roasting them in ghee though. Makhana benefits are so many that you should include it in your diet today.
Makhana Benefits.
Among many phool makhana benefits the significant ones are
- Phool makhana are low in calories, fat and also sodium. So if you are watching weight or in low cal diet this roasted makhana is best snack for you.
- These fox nuts or lotus seeds are rich source of good protein.
- Rich source of fibre
- Helps in anti ageing
- One important makhana benefits is that it has low glycemic index.
- It is also used for treating diarrhea and diabetes.
With all these health benefits no wonder makhana are used widely in India during fasting when the intake is very less. This is very light on stomach but keeps you full for long and healthy too. Phool Makhana is also given as prashad in north Indian Temples.
I usually have a jar of this roasted phool makhana to go with my coffee or espresso or tea. Having some healthy snacks at ready usually helps me to stay away from junk. I like to season my makhana with salt, chili powder and turmeric powder. Basic clean flavor is what we like here.
Another good thing is you can make roasted makhana is so many flavors. Just be creative and try your own seasonings apart from the few I have listed below.
Seasoning Ideas For Roasted Phool Makhana
You can make sweet makhana just like we make sweet popcorn. You can also use this caramel sauce and make caramel makhana or use this chocolate syrup to make chocolate makhana.
Along with chili powder you can add a dash of chaat masala powder.
Instead of chili powder use pepper powder
To make vegan roasted makhana use oil instead of ghee.
You can make butter makhaha just like butter popcorn
Makhana chivda is a good variation too
How To Make Roasted Phool Makhana Recipe
Heat 2 teaspoons ghee or oil in a pan.
Add the makhana seeds, salt, chili powder and turmeric powder.
Mix well.
Roast in low flame for good 10 minutes.
On roasting the seeds become very light and crispy. If you press a seed between fingers they crumble well.
Serve warm roasted makhana with coffee or tea. Store leftover cooled makhana in airtight containers. Stays well for 15-20 days.
I hope you will try this crispy corn recipe and enjoy as much as we did. P
Roasted Phool Makhana Recipe
Roasted Phool Makhana Recipe
Ingredients
- 2 teaspoons ghee or oil
- 2 cups raw makhana seeds or phool makhana or lotus seeds or fox nuts
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chaat masala powder optional
- salt to taste
Instructions
- Heat 2 teaspoons ghee or oil in a pan.
- Add the makhana seeds, salt, chili powder and turmeric powder. Mix well.
- Roast in low flame for good 10 minutes.
- On roasting the seeds become very light and crispy. If you press a seed between fingers they crumble well.
- Serve warm roasted makhana with coffee or tea. Store leftover cooled makhana in airtight containers. Stays well for 15-20 days.
gayathri says
I have been reading about these roasted makhana all these days. Your recipe came in the right time, making some right now! Thank you