I am a recent convert to the pleasures of Roasted Phool Makhana. I discovered this low-calorie, nutrient rich snack in my quest to lose weight and satiate those 4 PM hunger pangs.
Called Fox Nuts, Gorgon Nuts or Lotus Seeds in English, Phool Makhana in rich in fibre, magnesium, potassium, phosphorus, iron and zinc; while being low on sodium. As a result, it is used to treat a variety of ailments from obesity to blood pressure to arthritis.
The health benefits aside, I love this crunchy snack as I could flavour the Makhana with whatever spices I wanted. In this batch, I used just some black salt and chilli powder. I have also tried spicing Roasted Makhana with Amchur, Chaat Masala, or even just Pepper Powder. Actually, I just roast a large batch of Makhana and then flavour portions of it with different spices. 🙂
How to Make Roasted Phool Makhana, Fox Nuts, Gorgon Nuts, or Lotus Seeds
Spicy Roasted Makhana (Fox Nuts, Gorgon Nuts, or Lotus Seeds) | A Low Calorie Snack
- 100 Gms Phool Makhana
- 1 tbsp Ghee or Oil Vegans can use oil
- Salt or Black Salt to taste I used 1 tsp
- Chilli Powder to taste I used 2 tsp
- In a large kadhai or wok, over low to medium heat, dry-roast the Makhana till they become crisp. When you bite them, they should not feel spongy. The process takes about 15 minutes. Stir-constantly to ensure that the Makhana does not burn.
- Take the Kadhai/wok off the heat.
- Heat the ghee or oil till just warm.
- Add the chilli powder and black salt to the warmed ghee or oil. Mix well.
- Add the ghee/oil and spices to the roasted Makhana.
- Mix well.
- Let the Makhana cool to room temperature. Store in an air-tight container!
- You need to use a low-medium heat and roast the Makhana patiently while stirring constantly. Only then will you get a crisp roasted Makhana.
- If you use high heat, or do not stir constantly, you are in danger of having Makhana that is burnt or browned from the outside but spongy inside.