Roasted Phool Makhana Recipe
Roasted phool makhana recipe is an easy and quick snack tat you can make in 10 minutes. This is a low cal and gulit free snack gaining popularity 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 phool makhana at home with pictures.
Servings: 2 cups
- 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
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.