This roasted phool makhana recipe is a perfect snack, especially for those who are fasting for Navratri vrat, as it has high nutritional values. It is also called Fox nuts or Lotus seeds, though I have tried this spicy phool makhana recipe numerous times, I didn’t have time to share it in my blog. My daughter Shreya, is a big fan of this snack and she would be always insisting me to share here, and now the time has come. It taste-neutral, until it is tossed up with spice powders and it tastes similar to popcorns…..
Raw lotus seeds are low in saturated fat, cholesterol, and sodium, and are a good source of protein, thiamin, magnesium, phosphorus, potassium, and manganese. (Source: Wiki)
Roasted Phool Makhana Recipe
If interested check out my other Navratri recipes
Spicy Phool Makhana Recipe
Roasted Phool Makhana | Spicy Phool Makhana Recipe
Ingredients
Ingredients
- 2 Cups Phool makhana
- 1 tbsp Oil / Ghee Link for Homemade Ghee,
- 2 to 3 Pods Garlic Optional
- 1 Sprig Curry Leaves Optional
- 2 Pinch Turmeric Powder
- 1 tsp Chilli Powder
- ½ tsp Chat Masala Powder / Sambar Powder
- Salt As Required
Instructions
- First measure and keep all the ingredients ready. Crush garlic, if preparing for vrat, skip garlic and curry leaves.
- In a pan, pour oil/ghee, add crushed garlic and saute a little, till nice aroma wafts. Then add curry leaves and phool makhana. Roast in low flame for 5 to 6 minutes by constant stirring.
- Once it pops up, take one makhana and break it. If it crushes easily, then it's roasted properly. Now add turmeric powder and chilli powder.
- Then add required salt and mix well for 2 minutes, till the spice powder gets coated well. Switch off the flame and toss it with chat masala powder.Enjoy this crispy phool makhana with pomegranate milkshake.
Notes
Tips for Spicy Phool Makhana Recipe
1. This roasted phool makhana recipe tastes delicious if fried in ghee.2. If preparing for vrat, strictly skip garlic and curry leaves
3. Adjust spice powder as per spiciness required for this spicy phool makhana recipe.
4. Addition of garlic and curry leaves adds more flavour, but it is purely optional.
5. To check if the makhana is roasted well, take one makhana and break it. If it crushes easily, then it's perfect.
6. Roasting the makhana until crispy is a very important step for this roasted phool makhana recipe.
7. Chat masala powder can be replaced with garam masala powder also.
8. For the South Indian version, replace chat masala with sambar powder.
9. Always add chat masala powder, after the flame is switched off. Else the spice powder gets burnt and smells bad.
10. For oven roast makhana: pre-heat oven, roast the makhana for 5 minutes at 150c.
Roasted Phool Makhana Recipe
Method for Roasted Phool Makhana
1. First measure and keep all the ingredients ready. Crush garlic, if preparing for vrat, skip garlic and curry leaves.
2. In a pan, pour oil/ghee, add crushed garlic and saute a little, till nice aroma wafts. Then add curry leaves and phool makhana. Roast in low flame for 5 to 6 minutes by constant stirring.
3. Once it pops up, take one makhana and break it. If it crushes easily, then it’s roasted properly. Now add turmeric powder and chilli powder.
4. Then add required salt and mix well for 2 minutes, till the spice powder gets coated well. Switch off the flame and toss it with chat masala powder.
Enjoy this crispy phool makhana with pomegranate milkshake.
Roasted Phool Makhana Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Leave a Reply