Makhana Namkeen is a low fat, tasty snack that is also great for health. Phool Makhana are popped lotus seeds or nuts. These are dried seeds that are got from the lotus plant and used in a wide variety of dishes. North Indian cuisine makes use of this food in a variety of dry and gravy dishes.
This Makhana Namkeen is roasted in a mixture of spices and salt. It is a light snack that is easy to prepare, low on fat and high on nutrition. The lotus seeds are crispy and spicy, can be eaten anytime, but go well with a cup of hot, steaming tea. This dish is often eaten during the fasting period or Vrat days as falahar.
Other dishes in which makhana is used include Malai Makhana Curry and Makhana Chops, which is a dry dish.
Here is a video recipe to make Makhana Namkeen
- Ghee - 2 tbsp
- Makhane - 2 cups
- Almonds - ½ cup
- Cashew nuts - ½ cup
- Kharbooje ke Beej - 3 tbsp
- Dry coconut - ¼ cup ( cut into thin slices )
- Curry leaves - 10-12
- Salt to taste
- Black pepper powder - ½ tsp
- Chaat masala powder - ½ tsp
- Heat 1 tbsp ghee in a pan.
- Roast the Makhane in ghee until they are crispy and crunchy.
- Remove from pan and keep aside.
- Heat the remaining ghee in the pan and fry almonds and Cashew nuts until brown.
- Remove and keep aside.
- In the same ghee, roast the coconut and curry leaves.
- Mix all the ingredients in a bowl.
- Let the Namkeen cool.
- Store in an airtight container for up to 2 weeks.