Learn how to make crispy, crunchy roasted phool makhana in just 10 minutes with step-by-step photos! Tossed in aromatic spices and chaat masala, these roasted lotus seeds are the perfect light, healthy and guilt-free snack to enjoy with a hot cup of tea.
I started using Phool makhana (lotus seeds/Foxnut seeds in English) very recently. Nowadays I am making recipes like phool makhana curry, phool makhana kheer and masala roasted phool makhana very often in my kitchen. I will share the kheer recipe very soon. This roasted phool makhana is a very simple, quick, healthy and guilt free evening snack recipe which you can do in the next 10 minutes.
Phool makhana has amazing health benefits and nutritional values. It helps in cardiac protection, good for digestion, helps to improve appetite and much more. Even though it is bit costlier, we can buy and consume it at least once or twice in a month to enjoy its health benefits. In Bangalore, you can find phool makhana in Nilgiris, Total, D-mart and Metro. Now lets see how to make this quick phool makhani recipe for evening teatime snacks.
Quick Notes for US & Abroad Kitchens
- Buying Makhana (Fox Nuts / Lotus Seeds): Fox nuts or lotus seeds are readily available at Indian grocers across the US, UK and Canada (such as Patel Brothers, Subzi Mandi or Swad brands) as well as online on Amazon under the names “Phool Makhana”, “Fox Nuts” or “Puffed Lotus Seeds”. Look for white, evenly sized, unroasted seeds for the best crunch.
- Stovetop Heat Control: On electric coil or glass-top stoves, keep the heat on medium-low. Because makhana absorbs heat quickly, continuous stirring in a thick-bottomed kadai or cast iron pan prevents the edges from scorching before the center turns crispy.
- Testing Doneness: Always test by pressing a roasted makhana between your thumb and forefinger; it should crush into powdery bits with a clean snap. If it feels spongy or chewy, continue roasting on low flame for another 2 to 3 minutes.
- Storage & Shelf Life: In humid climates or colder abroad weather, store the spiced makhana in an airtight glass jar or steel container as soon as it cools completely to room temperature. It stays crisp for up to 2 weeks.
Roasted Phool Makhana Recipe | Easy Evening Snack Recipe
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.
- 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 !
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.
Sharing is caring
Easy, healthy roasted masala phool makhana is ready to munch with hot tea !
Healthy snack with lotus seeds..nice clicks
Thank you Gayathri :)
I want to try this too.Will give it a try,how does it taste ?
It tastes crunchy like popcorn :)
Can it b stored?
Yes in a air tight box.But only for an hour or two.It will become soggy if exposed to air.
Can it be stored for 2 months in air tight container? Or cover. I came through a product sattvico.com ready to eat makhana
I want to know how eating makhana will affect on the health. Also, can you suggest some other diet habits which doesn’t have any side effect.
Please check this link : https://drhealthbenefits.com/food-bevarages/food/health-benefits-of-phool-makhana