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Roasted phool makhana is a deliciously crunchy, flavourful, and addictive yet healthy snack recipe for both kids and adults. They are loaded with nutrients and are a good source of iron.
Phool makhana (also known as fox nuts or lotus seeds or gorgon nuts) are the puffed edible seeds of the Euryale ferox plant or prickly water lily. They are obtained from the bottom of the ponds or rivers where the lotus plants grow.
Because of its neutral taste, the makhana absorb any flavour so you can spice it up according to your choice. I season mine with turmeric powder, salt, red chili powder, and chaat masala. It’s an ideal evening snack with coffee or tea. It is also a great snack option for movie nights or on road trips. You just need 10 minutes to prepare this recipe. Make it for your family and friends, they’ll surely like it.
A few simple ingredients you’ll need to make roasted phool makhana
Lotus Seeds or Phool Makhana or Foxnuts:
Lotus seeds, phool makhana, foxnuts or gorgon nuts are the puffed edible seeds of the Euryale ferox plant or prickly water lily. They are obtained from the bottom of the ponds or rivers where the lotus plants grow.
Ghee:
I use ghee for roasting the makhana, but you can use any other oil of your choice like coconut oil, or olive oil.
Spices:
I use turmeric powder, salt, red chili powder, and chaat masala to season my makhana.
How long can I store my roasted phool makhana
- Make sure to store your roasted makhana in an airtight container in a dry place to increase the shelf life.
- It stays fresh and crispy for up to 2 to 3 weeks when kept away from moisture. The slightest of moisture can spoil the makhana.
Recipe Notes
- Adjust the spices as per your taste.
- Feel free to season them with any of your favorite spices.
- Turn off the heat before adding spices otherwise the spices will burn.
- To make it vegan, you can replace the ghee with any plant-based oil.
- You can simply skip the ghee and dry roast the makhana if you are avoiding fat.
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Recipe
Ingredients
- Ghee – 2 tablespoons
- Lotus Seeds or Phool Makhana or Foxnuts – 2 cups
- Salt – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Red Chili Powder – ½ teaspoon
- Chaat Masala – 1 teaspoon
Instructions
Step by step recipe is given below:
- Heat ghee in a pan.
- Add the makhana and roast them for 8 to 10 minutes on low heat, till they become crispy. Keep stirring continuously.
- Turn off the heat and add salt, turmeric powder, red chili powder, and chaat masala.
- Mix them until the makhanas are well coated.
Serve them once they cool down to room temperature. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Adjust the spices as per your taste.
- Turn off the heat before adding spices otherwise the spices will burn.
- You can simply skip the ghee and dry roast the makhana if you are avoiding fat.
