Roasted Makhana is a quick, healthy snack made from fox nuts, also known as Phool Makhana. Theses puffed lotus seeds, readily available in supermarkets, are a popular ingredient in North India and can be used in various dishes like kheer, paratha, chaat, sabzi or simply as a snack.
Phool Makhana, scientifically named Euryale ferox, is commonly referred to as prickly waterlily. This species of water lily, native to Eastern Asia, produces edible, starchy white seeds. The plant thrives in hot, dry summers and cold winters. Once harvested from wetlands, where no pesticides or fertilizers are used, the seeds are dried and roasted, causing them to puff up like popcorn. This natural cultivation process ensures that makhana is organic and free from harmful chemicals.
Makhana is not only delicious but also packed with nutrients, making it an excellent option for a guilt-free, healthy snack. It’s a good source of protein and fiber, which contributes to its popularity in many Indian households. It helps regulate sugar levels and is a healthy option due to its low saturated fat and cholesterol content. Rich in antioxidants, phool makhana also supports weight loss, making it a nutritious choice for various dishes and snacks. Roasted makhana is crispy and crunchy making it a perfect companion for a cup of coffee or tea.
To prepare roasted makhana, simply roast and toss the seeds with your favourite spices. Whether you prefer a mild seasoning or something spicier, you can customize the flavour to your liking. Kids and adults alike enjoy its satisfying crunch, making it a favourite during tea time or any time you need a quick nutritious bite.
Try these three new makhana flavours for a tasty twist on a healthy snack. Simple to prepare and enjoy, give these delicious makhanas a try today!
Ingredients
[A] CHEESE MAKHANA:
Cheese powder:
1 cup Processed cheese
2 tbsp Cornstarch/ Corn flour
1 tsp Turmeric
1 tsp Red Chili powder
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Powdered Sugar
Salt to taste
Cheese Makhana:
1 cup Roasted Makhana
1 tbsp Ghee
3-4 tbsp Cheese powder
[B] PERI-PERI MAKHANA:
Peri-Peri Seasoning:
1 tsp Paprika powder
2 tbsp Kashmiri Red chili powder
2 tsp Garlic powder
1 tsp Ginger powder
1 tsp Onion powder
1 tsp Dried Oregano
1 tsp Freshly ground Black pepper
1 tsp Black Salt
2 tsp Powdered Sugar
1 tsp Salt
Peri-Peri Makhana:
1 tbsp Ghee
2 cups Roasted Makhana
Prepared Peri-Peri seasonings
[C] CHOCOLATE MAKHANA:
1 tbsp Butter
2 cups Dark/ Milk Chocolate
2 cups Roasted Makhana
A pinch of Sea Salt
1-2 tbsp Cocoa powder
1 tbsp Almond, finely chopped
Preparation
[A] CHEESE MAKHANA:
Cheese powder:
- Step 1: Use a fine grater to grate the cheese and coat the grated cheese with cornflour. Let the cheese dry in room temperature for 24 hours.
- Step 2: Once the cheese is dried, transfer the dried cheese into a grinder and grind into a fine powder.
- Step 3: Then add turmeric powder, red chili powder, garlic powder, powdered Sugar and Salt into the grinder and grind to combine everything properly. Keep aside. Store in an airtight container for one month.
Cheese Makhana:
- Step 1: In a pan heat ghee, then add roasted makhana and saute for a minute.
- Step 2: Then generously sprinkle cheese powder and mix till all the makhana’s are well coated.
- Step 3: Let them cool down before eating and storing. Store in an airtight container for up to 2 weeks.
[B] PERI-PERI MAKHANA:
Peri-Peri Seasoning:
- Step 1: In a glass jar combine paprika powder, Kashmiri Red chili powder, garlic powder, ginger powder, onion powder, dried Oregano, Freshly ground Black pepper, black Salt, powdered Sugar and salt. Give it a good shake and keep aside.
Peri-Peri Makhana:
- Step 1: In a pan heat ghee, then generously sprinkle peri-peri seasoning.
- Step 2: Then add roasted makhana and saute for a minute and mix till all the makhana’s are well coated.
- Step 3: Let them cool down before eating and storing. Store in an airtight container for up to 2 weeks.
[C] CHOCOLATE MAKHANA:
- Step 1: In a pan melt butter and add grated chocolate and let the chocolate melt on low heat.
- Step 2: In Then add sea salt and roasted makhana and saute for a minute, mix till all the makhana’s are well coated.
- Step 3: Next sprinkle cocoa powder over the chocolate coated makhana and mix till all the makhana’s are well coated. Then add finely chopped almond, stir to combine.
- Step 4: Let them cool down before eating and storing. Store in an airtight container for up to 2 weeks.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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