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Roasted phool makhana recipe
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Roasted Phool Makhana Recipe | Easy Evening Snack Recipe

Crispy, crunchy and healthy roasted phool makhana (lotus seeds / fox nuts) tossed in mild spices and chaat masala. A delicious 10-minute tea-time snack!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Snack, Snacks, tea time snacks
Cuisine: Indian, North Indian
Keyword: foxnut seed, lotus seed recipes, Phool makhani recipe, Roasted phool makhana, Roasted phool makhana recipe
Servings: 2 servings
Author: Chitra

Ingredients

Main Ingredients (1 cup = 240 ml / 8 fl oz)

  • 2 cups Lotus seeds / Phool makhana approx. 40 g / 1.4 oz
  • 2 tsp Cooking oil or pure ghee approx. 10 ml, for roasting makhana
  • 1 tbsp Cooking oil or pure ghee approx. 15 ml, for masala tempering
  • 1 tsp Red chilli powder or sambar powder approx. 5 g / 0.18 oz, adjust to taste
  • ½ tsp Chaat masala approx. 2.5 g / or garam masala powder
  • ¼ tsp Salt to taste
  • 1 pinch Black salt / Kala namak optional, for chatpata flavor
  • 1 sprig Curry leaves few fresh leaves (optional)
  • 2 cloves Garlic crushed (optional)
  • 1 pinch Amchur powder / dry mango powder optional, for tanginess

Instructions

Method – Step by Step Pictures

  • In a pan, heat 2 tsp oil or ghee and roast the phool makhana in medium-low flame for 4 to 5 minutes. Make sure you don't burn them. To check whether it is roasted well, take one in your finger and try to crush it or gobble a few. If it crushes crisp and crunchy, it is roasted properly. If you feel it is soggy to press, roast for a few more minutes until crisp.
    Roasting phool makhana in a pan until crisp and crunchy
  • After it is roasted well, transfer to a plate. Heat 1 tbsp oil or ghee in the same kadai. Lower the flame completely. Add red chilli powder, salt, chaat masala or garam masala powder, and black salt. Keep the flame low else the spice powders would burn.
  • Add the roasted makhana and coat the masala well in low flame. Switch off the flame and let it cool in the kadai for 3 to 4 minutes. Now serve them in a bowl with hot tea. Tastes yummy and crunchy !
    Tossing roasted phool makhana with spices and chaat masala in kadai

Notes

  • You can replace chaat masala powder with garam masala powder. You can also add a pinch of aamchur powder for a tangy taste.
  • Adding curry leaves or garlic is optional.
  • Ghee gives a nice flavor, so don't skip it. You can add some crushed garlic cloves along with the spice powders to get a nice garlic flavor.
  • Store the cooled roasted makhana in an airtight container to keep them crisp for up to a week.