A new year has begun and resolutions are flying around. A snack to keep up the ‘light-eating’ resolution, roasted phool makhana. Makhana are puffed lotus seeds and they are significant in the ‘fasting food circuit’ :). Okay the new year is making me very hopeful and my way of expressing it is through words and food.
I have not been blogging very much these days as most of my time goes in running behind little ‘S’ and I am loving every minute of it. I have decided to get back to blogging slowly one recipe at a time every few days. Let’s see how it goes! So here we are with a very easy snack, takes only a few minutes to make and healthy for you, roasted phool makhana. This snack can be made and used as a light snack during fasting occasions. Use ‘saindhava lavana’ also known as ‘sendha namak’ to season if the snack is made during fasting.
Roasted phool makhana is not the name of a fancy dish at all but a really humble ingredient makhana lotus seeds that are puffed. You can buy these in supermarkets or online. Nowadays they are easily available. Like mentioned earlier this is not really a recipe but to file it under the snack category, so easy to make and certainly healthier than the calorie laden popcorn sold in the cinemas!
Try more healthy snacks to take to the cinema theatre. See we already a few theme to keep up those resolutions!
Roasted mung dal
Baked samosa
Roasted groundnuts
Oven Roasted Dry Nuts
- 50 Gm or 3 Cups phool makhana/lotus seeds
- ½ Tsp coconut oil
- Salt to taste
- Ground black pepper
- Red chilli powder
- Chaat masala
- Turmeric
- Heat a heavy pan on low flame and add the lotus seeds/makhana
- Next add a little coconut oil
- Roast the makhana on low flame till crisp and light, takes about 7-8 minutes on low flame
- To the roasted lotus seeds/makhana, sprinkle salt to taste
- Season with extra masala like black pepper, red chilli powder, turmeric and chaat masala as per your taste
- Coat well
- Store in an airtight container or polish them off as you like!
Use any seasonings you wish for taste
Make sure the makhana are fresh and use within before date
Roasted Phool Makhana Stepwise:
Heat a heavy pan on low flame and add the lotus seeds/makhana
Next add a little coconut oil
Roast the makhana on low flame till crisp and light, takes about 7-8 minutes on low flame
To the roasted lotus seeds/makhana, sprinkle salt to taste
Season with extra masala like black pepper, red chilli powder, turmeric and chaat masala as per your taste
Coat well
Store in an airtight container or polish them off as you like!
