Moringa (Drumstick leaves) Phool Makhana recipe offers a tangy flavor with a healthy blend of moringa powder and chaat masala. These flavored roasted makhanas (lotus seeds or fox nuts) make an excellent snack choice — perfect for kids' school tiffin, a quick bite, or an evening chai-time treat.
By now, you would have tried my popular spicy masala makhana from my blog. Today, I am sharing a moringa-flavored makhana recipe similar to my mint makhana. For this recipe, I used homemade moringa powder, but you can easily find it in health stores or on Amazon worldwide.
They make a perfect healthy snack for packing in kids' school lunch boxes or enjoying as a tea-time treat with a cup of masala chai.
If you are looking for more Indian Moringa Leaves Recipes, check out
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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 in a pan on low heat for 5-6 minutes until they become crisp. Turn off the flame.
Once the moringa leaves have dried out, allow them to cool completely. Then, crush them into a fine powder with your hands or use a blender. Sieve them to remove 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
- Makhana: I used plain phool makhana. Even if the package says roasted makhana, I highly recommend pre-roasting them before using them.
- Ghee (or oil): Ghee is used to roast the makhanas, and it gives a nice flavor, but you can also replace it with coconut oil.
- Moringa Powder: I used homemade moringa powder, but you can easily find it in Amazon.
- Spices: chaat masala powder, and salt.
How to Make Moringa Leaves Makhana
How to Roast Makhana: Heat 1 teaspoon ghee in a pan, add 1 cup of makhana. 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 test if the Makhana is properly roasted, take one in your hand and crush it. If it breaks easily with a crunching sound, it means they are roasted perfectly. Transfer the roasted makhana to a plate.
Next, add 1 teaspoon ghee to the pan,1 tablespoon dry moringa (drumstick leaves) powder, ½ teaspoon chaat 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 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.
If you love Phool Makhana’s, Check out my 12+ Indian Makhana Recipes collection.
Moringa Makhana
Ingredients
- 1 cup roasted makhana (phool makhana/fox nuts)
- 2 teaspoons ghee
- 1 tablespoon moringa leaf powder
- ½ teaspoon chaat 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 test if the Makhana is properly roasted, take one in your hand and crush it. If it breaks easily with a crunching sound, it means they are roasted 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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