Makhana Namkeen is low fat, tasty snack that is also great for health. Check out the easy recipe to make it.
Phool Makhana are puffed 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 Makhana Kheer and Makhana Chops, which is a dry dish.
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Step by Step Recipe
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, Cashew nuts and melon seeds 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.
Makhana Namkeen Recipe
- 2 tbsp Ghee
- 2 cups Makhana / Foxnuts
- 1/2 cup Almonds
- 1/2 cup Cashew Nuts
- 3 tbsp Melon Seeds
- 1/4 cup Dry Coconut (Cut into thin slices)
- 10-12 Curry leaves
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Chaat Masala Powder
- 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, Cashew nuts and melon seeds 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.