Moringa/Drumstick leaves Phool Makhana recipe has a tangy flavor with a healthy combination of moringa powder and chaat masala. These flavored roasted makhana's (lotus seeds or fox nuts) are an ideal snack, they work perfectly well for kids school tiffin, snack option, or an evening chai time break.
I have used homemade Moringa powder for this recipe. You can easily find the Moringa powder in all health stores or Amazon worldwide.
How to make Moringa Powder at home?
Clean the moringa leaves by picking the leaves and discarding the stems. Wash the leaves under running water to eliminate any mud or chemicals. Also, drain out the excess water and allow them to dry out completely.
Then dry roast the moringa leaves on a pan on low flame for 5-6 minutes until they become crisp. Turn off the flame.
Once moringa leaves have dried out, allow them to cool down completely. Then, crush it into a fine powder with your hands or use a blender. You can also sieve it to get rid of thick stems.
Moringa powder is ready. Store dry Moringa powder in an airtight container for up to a year.
Suggestions
You can also spread drumstick leaves on a cloth or a large plate and sundry in a covered area for 1-2 days (do not put them in direct sunlight as it will affect the green color of the leaves) or can be dried under the fan as well.
Ingredients for Moringa Makhana Recipe
How to make Moringa Leaves Makhana
How to Roast Makhana: Heat ghee in a pan or Kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana does not burn.
To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly.
Next, add ghee to the pan, dry moringa (drumstick leaves) powder, chat masala powder, and a pinch of salt, and mix everything well on low flame. Make sure not to burn the spices.
Lastly, add the roasted Phool makhana and roast for another minute along with the spices, and turn off the gas.
Cool down for a while, serve immediately, or be stored in an airtight container for up to 7 days.
More Drumstick/Moringa Leaves Recipes
More Phool Makhana Recipes
If you love Phool Makhana’s, Check out my 12+ Makhana Recipes collection.
Moringa Makhana
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup roasted makhana (phool makhana/fox nuts)
- 2 teaspoon ghee (or oil)
- 1 tablespoon moringa leaf powder
- ½ teaspoon chat masala powder
- salt adjust to taste
Instructions
- How to Roast Makhana: Heat ghee in a pan or Kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana does not burn.
- To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly.
- Next, add ghee in the pan, dry moringa (drumstick leaves) powder, chat masala powder, and a pinch of salt, and mix everything well on low flame. Make sure not to burn the spices.
- Lastly, add the roasted Phool makhana and roast for another minute along with the spices and turn off the gas.
- Cooldown for a while, serve immediately, or be stored in an airtight container for up to 7 days.
Notes
Nutrition
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