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how to roast phool makhana recipe
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5 from 2 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: Indian
Servings: 2 cups
Calories: 75kcal
Author: Harini


  • 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.


Calories: 75kcal