Roasted Phool Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
What Is Makhana
Also called Fox Nut, Phool Makhana, Lotus Seed, Gorgon Nut, or Euryale Ferox, Makhana is an aquatic plant that grows in marshes, ponds, and lakes in the Indian subcontinent.
The plant produces a flower that blooms once every twelve years. Each plant can produce up to 1000 fruits (or seeds) which are then harvested.
The seeds are shelled, dried, and then sold in the market.
These seeds are an important part of Asian medicine and cuisine.
You can find these seeds with brown peel or white. The brown peel lotus seed is harvested once the head of the kernel of the lotus is nearly or fully ripe, however, the white kind of lotus seed is harvested when the kernel head is fully green but has fully developed seeds.
Makhana has many health benefits. You can read about them here.
You can use makhana to make many dishes. Some of my favorites are
Here are some more homemade dry snack recipes that you may like
- Makhana Namkeen
- Jhal Muri
- Cornflakes Namkeen
- Chivda Namkeen
- Cornflakes Chivda
- Spicy Kaju Nuts
- Punjabi Namak Pare.
About Roasted Makhana
Roasted Phool Makhana is a healthy and delicious snack that can be had any time of the day, whenever hunger strikes.
It is also a great snack to serve with evening tea or coffee.
These roasted foxnuts are vrat (Hindu fasting days) friendly too. You can serve them for Navratri, Shivratri, Janmashtami, or any other vrat.
This dish is vegetarian and gluten-free and you can easily make it vegan. You can easily scale the recipe as per your requirements.
Makhana (Foxnuts) – You will find these at any Indian grocery store or online.
Ghee – Try to use ghee to roast the makhana as it adds a nice flavor and also gives a nice aroma. You can also roast them in butter.
To make these vegan, use coconut oil or extra virgin olive oil.
Salt & Pepper – Add a little salt and pepper to add a little flavor to the roasted makhanas.
You can replace regular salt with black salt. Use rock salt (sendha namak) if making it for vrat days.
You can also add some red chilli powder while roasting.
How To Make Roasted Makhana
Heat 1 teaspoon ghee in a heavy bottom pan over medium-low heat.
Note – Roasting on medium heat is very important. If you roast them on high heat, they will not be crunchy from the inside.
- 2 cups of makhana
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
to the pan and mix well to coat each makhana with ghee.
Roast until the makhana are lightly browned (3-4 minutes), stirring frequently.
Remove on a plate and let them cool down to room temperature. The makhana will become crunchy as they cool down.
Perfectly roasted makhana must be crunchy in bite and shouldn’t stick to your teeth. If they are sticking to the teeth, then add them to the pan again and roast them for some more time.
Serve immediately or store in an airtight container and munch whenever you want to.
Frequently Asked Questions
Yes, you can. Toss the makhana with ghee, salt, and pepper and add them to the basket of the air fryer. Air fry at 320°F (160°C) for 4-5 minutes, toss, and air fry for another 3-4 minutes or until lightly browned and crispy.
I like to season my roasted fox nuts with just salt and pepper, but you can make many variations by changing the seasonings. Here are some options.
Spicy Indian Masala – You can add some Indian spice powders such as red chili powder, turmeric powder, chaat masala powder, and salt. You can also add lime juice and give it a mix for a tangy twist.
Peri Peri Masala – Add in some peri peri masala while roasting and give it a proper mix.
Pudina (Mint ) Masala – Add in dry mint powder, salt, pepper, and lime juice.
Chocolate – You just have to melt the chocolate and coat the roasted makhanas with it.
Jaggery Sesame – Heat a little ghee in a pan. Add crushed jaggery (or jaggery powder) and melt completely. Add roasted white sesame seeds, and makhana and mix till the makhana gets coated with jaggery.
You can also add some tomato powder, sour cream, and onion powder or wasabi powder while roasting the fox nut.
You can also pack it for your snack box to carry to the Office, Picnic, Travel, or on Road Trips.
Roasted makhana seeds taste best when they are served right out of the pan.
However, you can roast and store them in an airtight container for up to 15 days.
If they are not crunchy anymore and have turned soggy, then roast them once again and serve.
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Roasted Phool Makhana Recipe
- 1 teaspoon ghee
- 2 cups makhana (foxnuts)
- ½ teaspoon salt (if making for vrat, use sendha namak (rock salt))
- ¼ teaspoon black pepper powder
- Heat ghee in a heavy bottom pan over medium-low heat.
- Note – Roasting on medium heat is very important. If you roast them on high heat, they will not be crunchy from the inside.
- Add makhana, salt, and black pepper powder to the pan and mix well to coat each makhana with ghee.
- Roast until the makhana are lightly browned (3-4 minutes), stirring frequently.
- Remove on a plate and let them cool down to room temperature. The makhana will become crunchy as they cool down.
- Perfectly roasted makhana must be crunchy in bite and shouldn’t stick to your teeth. If they are sticking to the teeth, then add them to the pan again and roast them for some more time.
- Serve immediately or store in an airtight container and munch whenever you want to.