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.
Phool Makhana, Fox Nuts, or Lotus Seeds are loaded with nutrients and are a good source of protein, calcium, and iron. These are good healthy snacks for kids and adults.
In India makhana is generally served during fasting as it contains all the required nutrients during fasting.
So I have been making these flavored Phool makhana recipes snacks at home like makhana chivda, caramel popcorn, mint(pudina) makhana, peri peri makhana, and my daughter loves all these varieties.
What is Makhana?
Makhanas are popularly known as lotus seeds, fox nuts, Euryale ferox, gorgon nuts, and phool makhana. It’s actually the puffed lotus seeds or the puffed fox nuts that have high nutritional and medicinal values and are mostly grown in the states of Bihar in Indian.
How much Makhana to eat in a day?
One to two handfuls of Makhana should be ok and enough to give you positive health benefits.
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.
Here are a few health benefits which will convince you to add them to your diet.
- An anti-aging enzyme in these seeds is said to help repair damaged proteins
- They are low in calories, making them an ideal snack for weight loss.
- Recommended for diabetics too due to their low glycemic index.
- They are beneficial to those suffering from high blood pressure, heart diseases, and obesity due to their high magnesium and low sodium content.
- Source food.ndtv.com
Masala Makhana Ingredients
- Makhana : I used plain phool makhana (or lotus seed). Makhana's are easily available in Indian grocery stores. Even though the package says roasted makhana, I highly recommend to pre-roast before using them.
- Ghee or oil: Ghee gives a nice flavor but you can also replace with coconut oil or any vegetable oil if you are a vegan.
- Spices: red chilli powder, turmeric powder, chat masala powder and black salt.
How to Make Spicy Masala Makhana Recipe
How to Roast Phool 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 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.
Put the ghee in the same pan on low heat, add red chili powder, turmeric powder, chaat masala, black salt, and salt, mix well and switch off the flame. Do not burn the spices.
Add the roasted makhanas and turn on the stove again, mix well.
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 right away or store it in an airtight container for later use.
Tips & Variations for Spicy Masala Makhana
- 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.
More Makhana Recipes
More healthy snack recipes
Spicy Masala Makhana Recipe
Ingredients
measuring cup used 1 cup = 250 ml
- 1 cup makhana/foxnut/lotus seed
- 2 teaspoon ghee or coconut or olive oil
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ¼ teaspoon chat masala powder
- a pinch black salt
- salt 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 roasted properly just take one Makhana in hand and crush it, if it breaks nicely with a crunching sound that means they are done perfectly. Now transfer makhanas to a plate and let them cool.
- Put the ghee in the same pan on low heat, add red chilli powder, turmeric powder, chaat masala, black salt and salt, mix well and switch off the flame.Do not burn the spices
- Add the roasted makhanas, mix well and again turn on the stove and sauté it on a low flame for 2 minutes.Toss them for about 2 minutes until 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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Aaravkrishna says
Nice recipe...will try @ home
bhavana says
thank you ,please share your feedback after trying the recipe.