Spicy Roasted Phool Makhana | A Low Calorie Snack

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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.

Roasted Phool Makhana (Fox Nuts, Gorgon Nuts or Lotus Seeds) spiced with chilli powder.
Roasted Phool Makhana | A Low Calorie Snack

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. 🙂

Want more low-calorie snack recipes? Try Kolhapuri Bhadang and Low-Oil Chivda.

How to Make Roasted Phool Makhana, Fox Nuts, Gorgon Nuts, or Lotus Seeds

Roasted Phool Makhana | Roasted Foxnuts | Roasted Lotus Seeds spiced with chilli powder
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Spicy Roasted Makhana (Fox Nuts, Gorgon Nuts, or Lotus Seeds) | A Low Calorie Snack
Cook Time
20 mins
 

Spicy Roasted Makhana is a delicious, low-calories snack that is packed with nutrients and keeps hunger at bay. 

Course: Snack
Cuisine: Indian
Keyword: Low Calorie Snack, Roasted Fox Nuts, Spicy Roasted Makhana
Author: Aruna
Ingredients
  • 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
Instructions

  1. 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.

  2. Take the Kadhai/wok off the heat.

  3. Heat the ghee or oil till just warm.

  4. Add the chilli powder and black salt to the warmed ghee or oil. Mix well.

  5. Add the ghee/oil and spices to the roasted Makhana.

  6. Mix well.

  7. Let the Makhana cool to room temperature. Store in an air-tight container!

Recipe Notes
  • 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.

 

Spicy Roasted Phool Makhana
Spicy Roasted Phool Makhana