Spicy Masala Makhana or Roasted Phool Makhana Masala is a healthy instant flavored snack recipe that is made up of makhana (lotus seeds or fox-nuts) and a few spices in just under 10 minutes.
I first tasted makhana at my neighbor's place, who was from Bihar, India. They mentioned that roasted makhanas are commonly enjoyed as a healthy tea-time snack or packed in kids school lunch boxes. Makhana is also typically served during fasting due to its nutritional benefits.
The first recipe I made at home using phool makhana was Masala Makhana. It's crunchy, delicious, and spiced with a few seasonings. It can be prepared in just under 10 minutes.
Other flavored phool makhana snacks I make at home are makhana chivda, caramel makhana, mint makhana, peri peri makhana, peanut butter makhana. My daughter loves all these varieties.
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What is Makhana?
Makhanas are popularly known as lotus seeds, fox nuts, Euryale Ferox, gorgon nuts, and phool makhana. These puffed lotus seeds or puffed fox nuts have high nutritional and medicinal value. They are predominantly grown in the state of Bihar in India.
Makhana Health Benefits
Makhanas are packed with the goodness of protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron, and zinc. These essential nutrients make this munchy a perfect go-to healthy snack.
Masala Phool Makhana Ingredients
- Makhana: I used plain phool makhana (or lotus seeds) for the recipe. Makhanas are easily available in Indian grocery stores. Even if the package says roasted makhana, I highly recommend pre-roasting them before using them.
- Ghee (or oil): Ghee gives a nice flavor, but you can also replace it with coconut oil or any vegetable oil if you are a vegan.
- Spices: Red chili powder, turmeric powder, chaat masala powder, and black salt.
How to Make Spicy Masala Makhana Recipe
How to Roast Phool Makhana:
Heat 1 teaspoon of ghee in a pan and add 2 cups phool makhana. Roast them on very low heat for 4-5 minutes until they become crispy, stirring occasionally to prevent the makhana from burning.
To check if the makhana is roasted properly, take one in your hand and crush it. If it breaks nicely with a crunching sound, they are perfectly roasted.
Now, transfer roasted lotus seeds to a plate and let them cool.
Add the remaining 2 teaspoons of ghee to the same pan over a low flame. Then, add the following ingredients
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon chaat masala powder
- ¼ teaspoon black salt
Mix well quickly, ensuring the spices don't burn.
Add the roasted makhanas. Toss them for about 2 minutes, till the spices are well coated.
Let the makhana cool to room temperature. You can serve this roasted makhana masala immediately or store it in an airtight container for later use.
Serving Suggestion
These roasted makhanas are the perfect healthy snack to munch on when hunger strikes. You can also enjoy them with your evening masala chai or coffee, or pack them for a school snack box. They make a great option for travel as well.
Storage Suggestions
Masala makhana stays fresh for 1 week when stored in a clean, dry, airtight container at room temperature. They get soggy and don't taste well, if exposed to air.
Tips & Variations for Spicy Masala Makhana
- Adjust the salt and spices according to your preference.
- Cook on low flame to get the perfect texture and taste.
- You can eat foxnuts during vrat (or fasting).
- If you are making it in bulk, do it in batches.
- If you are vegan, you can replace ghee with coconut oil or olive oil.
- You can use your favorite combination of spices, as mentioned.
Frequently Asked Questions
Makhanas are packed with protein, potassium, iron and are low in sodium, and calories. Also, eating homemade roasted makhanas is healthier than store-bought ones as they are high in salt and trans fat.
One to two handfuls of Makhana should be ok and enough to give you positive health benefits.
If you like makhana, then check out more Indian Makhana Recipes
More Healthy Indian Snack Recipes
Spicy Masala Makhana Recipe
Ingredients
- 2 cups makhana/foxnut/lotus seed
- 1 tablespoon ghee (or oil), divided
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon chaat masala powder
- ¼ teaspoon black salt
Instructions
- How to Roast Makhana:- Heat ghee in a pan and add 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 check if they are roasted properly, just take one Phool makhana in hand and crush it. If it breaks nicely with a crunching sound that means they are perfectly roasted. Now transfer roasted lotus seeds to a plate and let them cool.
- Add the ghee to the same pan on low flame, add red chili powder, turmeric powder, chaat masala, black salt, and mix well quickly. Be sure not to burn the spices.Add the roasted makhanas. Toss them for about 2 minutes, till the spices are well coated.
- Let the Makhana cool to room temperature. You can serve it right away or store in airtight container for later use.
Notes
Tips & Variations
- Adjust the salt and spices according to your preference.
- Do everything in low flame to get the perfect texture and taste.
- You can use your favorite combination of spices as mentioned above.
- You can eat foxnuts during vrat (or fasting).
- If you are making in bulk, do it in batches.
- If you are vegan you can replace ghee with coconut oil or olive oil.
- You can store masala makhana in an airtight container for a week at room temperature. They get soggy and don't taste well if exposed to air.
Nutrition
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aarti
best reciepe that i have come across
quick and easy to make
amazing spicy makahana
Bhavana Patil
Thank you Aarti, I am glad u liked it.
Aaravkrishna
Nice recipe...will try @ home
bhavana
thank you ,please share your feedback after trying the recipe.