Roasted Makhana Recipe | Phool Makhana Recipes

Roasted Makhana Recipe a quick healthy snack that can made in no time using foxnuts or phool makhana. Phool Makhana or Makhana is puffed lotus seeds which is readily available in super markets. Lets get on to make Roasted Makhana Recipe with step by step pictures and video.

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Makhana is one of the popular ingredient in North India slowly gaining popularity in South also. I have posted many makhana recipes that you can try. Makhana can be used to make kheer, paratha, chaat, subzi or a snack.

What is Phool Makhana?

Phool Makhana is biologically called as Euryale ferox commonly known as prickly waterlily a species of water lily found in eastern Asia. This plant produces white starchy white seeds that are edible. The plant grows best in locations with hot, dry summers and cold winters. These are mostly roasted which makes it puff like popcorn.

Makhana to be in simple is nothing but dried lotus seeds, it is called Foxnuts or Phool Makhana. Makhana is harvested in wet lands so no pesticides or fertilizers are used in the entire cultivation making it naturally organic.

Source : wikipedia

Phool Makhana Benefits

• Phool Makhana is very famous in North India during Vrat Season for making kheer, sabji or just roasting it for snacking.
• Phool makhana is said to control sugar levels.
• It is considered to be very healthy as its low in saturated fats and cholestrol content,
• It is high in antioxidants.
• Supports in weight loss.

About Roasted Makhana Recipe

This roasted makhana is crispy and crunchy perfect with a sip of coffee…you can even make it for your kids when they are back from school. I just roasted and tossed it with my favorite spices. You can spice it up the way you like sometimes I make it mild sometimes spicy accordingly to the way we want.

Roasted Makhana is a perfect snack for tea time crispy and crunchy making it kids favourite too. I love to add our Indian spices sometimes use oregano, chilli flakes seasoning too.

Makhana Recipes

See more ->

My Experience with Phool Makhana

I have seen Phool Makhana in supermarkets but held back myself as not being so familiar with it and not sure how it would taste, whether my family will like it or will the huge packet be kept idle…with these many questions, my mind never let me to pick these.But last weekend on our monthly grocery shopping I took these cornering all my questions aside and the next day I made this quick and easy snack, to my surprise everyone at home loved it including the lil one…Yayy!! And I couldn’t stop munching them, quite an addictive snack I can say!

Roasted Makhana Recipe Ingredients

• Phool Makhana – Makhana is easily available in super markets these days, or you can find them online too.
• Spices – Basic indian masala powders like turmeric powder, red chilli powder, roasted cumin powder and chat masala powders are used here.
• Ghee / Oil – You can either use oil or ghee for roasting.

If you have any more questions about this Roasted makhana recipe   do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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How to make Roasted Makhana

Roasting Makhana

1.Measure and take phool makhana, set aside. Heat oil / ghee in a pan . I usually use ghee buy you can use oil too.

2.Add makhana – this is how phool makahana looks straight from the pack.

3.Start roasting, always roast in low flame as it tends to burn easily keep an eye throughout the process.

4.Roast it until golden and puffy.

Checking Makhana for doneness

5.To check : just pop one or 2 in your mouth it should be crispy else try to break it should easily break then its done else roast for some more time.Then get ready with all your spice powders.

6.Add required salt to taste.

Adding spices

7.Now add the spice powders and immediately switch off.

8.Make sure to switch off else the spices may easily burn.

Tossing with spices

9. Toss it well. We don’t want the spice powders to burn so just toss it well and don’t cook for more time.Cool down completely then store in airtight container.

Crispy roasted makhana ready to snack!

Expert Tips

• If you are roasting in bulk then I suggest to roast it in batches so that its evenly puffed and roasted.
• I underplayed the spices to suit my kids, you can plus or minus the spice level as per your liking.
• You can either use ghee or oil as per your preference.
• Sometimes I roast the entire packet and store it in an airtight container and keep. Later when I want to serve just heat it up add the spices and make the snack ready in a jiffy. But make sure to store in airtight container to retain crispness.
• If your tawa is very hot and if you add the spices it will easily burn so I suggest to switch off and then add the spices.
• You can even replace garam masala powder with either chana masala powder or pav bhaji masala powder.

Variations

• You can either use indian spice powders or italian seasoning.
• I make sweet makhana at times to satisfy kids sweet cravings. You can either use sugar or jaggery to make sweet makhana.

Serving & Storage

You can serve it as such for snacks or along with tea or coffee. You can even pack it for kids snackbox to school, in that case I always make it ready the previous night and store in a airtight container and then pack it the next day, this way it stays crispy.

Always store in a dry airtight container to retain the crisp and crunchy texture. Do not let moisture let it as it will make it soggy. Keeps well for about a month if handled properly.

FAQs

1.Is Phool Makhana healthy?

Phool makhana is an excellent source of nutrients making it guiltfree and healthy. Phool makhana can be made in many forms like paratha, snack, sweet, kheer etc.

2.What is the taste of Makhana?

Makhana tastes neutral, bland absorbing flavours and spices we add. So basically the taste of makhana comes from the spices we add so add it according to your liking and enjoy.

3.Is makhana allowed in fasting?

Yes Makhana is one of the protein rich food allowed during fasting or vrat days. It is high in both protein and carbohydrates so best suited for vrat. It can roasted and just had as such or used for recipes like paratha, kheer etc.

4.Can makhana be consumed by diabetics patients?

Yes very much as it is a low glycaemic food, makhanas help manage blood sugar levels.Their glycaemic index is significantly lower than foods like rice, bread, etc. Source : google5.

Spicy Roasted Makhana (Masala Makhana)

Roasted makhana can be made in a number of ways with many variations and seasoning. This masala makhana is a spicy version perfect to munch for tea time.

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I always stock up makhana as mittu is fond of it. I usually make roasted makhana with just a sprinkle of chat masala powder as mittu likes it that way.One fine day I ran out of chat masala powder thats when I tried this masala makhana and since then no look back she wants me to make this only but I underplay the spices when I make for her.

This can be made ahead and stored, you can enjoy it with a glass of chai.

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Ingredients

• 1 cup phool makhana
• 1/2 tsp oil
• 1/2 tsp ghee
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala powder
• 1/8 tsp roasted jeera powder
• salt to taste

How to make Spicy Roasted Makhana

1. In a pan dry roast makhana for atleast 5-10 mins in low flame,.If you taste and see it should be crisp and crunchy thats the right stage.Now transfer to a plate and set aside.
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2. Now switch off the flame.Immediately add oil and ghee.Then add required salt,red chilli powder,garam masala powder and roasted jeera powder.
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3. It will slightly bubbly now add the roasted makahan immediately.Toss it well until the spices are coated well.
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Enjoy it with a cup of chai..Bliss!!

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