Phool makhana masala recipe | Roasted lotus seed with detailed photo and video recipe – it is a Healthy Roasted Lotus Seeds Snack that is super simple to make. When roasted Makhanas become crunchy. Roasting the makhanas take a little time. about 10 minutes, as you need to roast them on low heat.
Makhanas are rich in calcium and protein and minerals like zinc. So serve these wonderful homemade roasted Phool makhana to your kids and family members and replace store-bought chips and popcorn.
Lotus seeds contain flavonoids which are antioxidants and reverse the adverse effects of free radicals in the body. These seeds are low in saturated fats, sodium, and cholesterol and are high in magnesium potassium, and phosphorus making them a perfect snack for children as well as for people with diabetes.
It makes for a good vrat or fasting food. It’s light on the stomach and nutritious too. In the below pic are the unroasted makhana and straight from the jar.
These roasted makhanas or fox nuts make for a good in-between lunch snack or evening snack. They can be had with tea or coffee in the evenings. I always spice them up with Indian spices. I still have to try adding other spices or herbs. What to do, we love our chaat masala and the way it perks up everything that it is added to, including these roasted makhanas.
Phool makhana masala recipe with detailed video recipe
Phool makhana masala recipe card
Phool makhana masala recipe
Ingredients
- 1 tsp ghee / clarified butter
- 2 cups phool makhane / foxnuts / lotus seeds
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp pepper powder
- 1/2 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/2 tsp chaat masala
- salt as per taste
Instructions
- In a large kadai heat 1 tsp butter and roast 2 cup phool makhane.
- Roast on low flame for 7-10 minutes or until the makhane turns crunchy.
- Turn off the flame and add 1/2 tsp turmeric powder, ½ tsp chilli powder, ¼ tsp pepper powder, ¼ tsp cumin powder, ½ tsp chaat masala and ¼ tsp salt.
- Mix well making sure the spices are well coated.
- Enjoy masala makhana or store in an airtight container once cooled completely.
Notes
- Roast on low flame else makhane will burn.
- Foxnuts are eaten during vrat or fasting.
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How to make Phool makhana masala recipe with step by step :
1.In a large kadai heat 1 tsp butter and roast 2 cup phool makhane.
2. Roast on low flame for 7-10 minutes or until the makhane turns crunchy.
3. Turn off the flame and add 1/2 tsp turmeric powder, ½ tsp chilli powder, ¼ tsp pepper powder, ¼ tsp cumin powder, ½ tsp chaat masala and ¼ tsp salt.
4. mix well making sure the spices are well coated.
5. Enjoy masala makhana or store in an airtight container once cooled completely.
