Roasted Makhana / Lotus Seeds

Makhana or phool makhana is called as lotus seeds; commonly used during fasting days. It is light on stomach and nutritious too.

It is easily available in all Indian stores and is very light in weight. When roasted they become crisp and crunchy like popcorn, but I must say that they are much healthier option than popcorn.

There are so many recipes made with phool makhana. Roasted makhana, makhana ki kheer and makhana paag are all fasting recipes. The other recipes made with it are khoya matar makhana. Roasted makhana powder is used to thicken curries.

It is a low fat snack and very filling. Though it is easy to make but you need to roast it on low heat as it takes some time to become crisp. If roasted on high heat it will become crisp from outside but the inner portion will remain chewy.

You can spice it up the way you want. Just roast them and when they are cool, store in an airtight container. Whenever you wanted to have light and nutritious snack, just have it!!

I make the roasted makhana in two different ways. First method is the one I make during fasting day and the second method is the one made with spices or herbs.

Step by step Roasted Makhana (lotus seeds) recipe: 

1. Heat ghee in a pan or kadhai and add peanuts.
   
2. Add makhana and roast for a good 10-12 minutes on a low flame till they are crisp and crunchy.
   
3. Keep on stirring. Sprinkle some rock salt and black pepper. Switch off the fire.
4. The roasted makhana for fasting are ready. Serve it straightaway.
   

 Roasted Makhana or Lotus seeds recipe below:

Roasted makhana recipe Prep time Cook time Total  0min  10 min  10 min Roasted foxnuts/ lotus seeds AUTHOR: Monali RECIPE TYPE: Snacks CUISINE: Indian SERVES: 1-2 FIRST METHOD: INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup makhana/phool makhana/lotus seeds 1/3 cup peanuts 1-2 tsp ghee Rock salt/sendha namak as required ¼ tsp pepper powder/kali mirch  DIRECTION Heat ghee in a pan or kadhai Add the peanuts and makhana and roast for a good 10-12 minutes on a low flame till they are crisp and crunchy. Keep on stirring. Sprinkle some rock salt and black pepper and switch off the fire. The roasted makhana for fasting are ready. Serve it straightaway.  SECOND METHOD: INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup Makhana 1/8 tsp turmeric powder ¼ tsp red chili powder ¼ tsp chaat masala Salt as required 2 tsp ghee/oil  DIRECTION Heat ghee or oil in a pan. Add lotus seeds and roast on low heat and keep stirring Roast for about 10 minutes till they become crisp. When roasted then add the spices except chaat masala and 1 tsp ghee and mix well. Turn off the heat and then sprinkle chaat masala powder and again mix well. Serve it straightaway or let it cool down completely and store in air tight jar.  NOTES Press a roasted seed to check, if it is roasted well then it will break into pieces and if it still fell soft and chewy then roast for some more time. SERVING SUGGESTION Serve as a snack with tea, coffee or any beverage.