This roasted phool makhana recipe is a perfect snack, especially those who are fasting for Navratri vrat, as it has high nutritional values. It is also called as 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 taste 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)

If  interested check out my other Navratri recipes

• Beach Style Sundal
• Nei Appam
• Sabudana Vada
• Sweet Potato Gulab Jamun
• Kaju Pista Roll

 

1. This roasted phool makhana recipe taste 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 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 smell bad.
10. For oven roast makhana: pre-heat oven, roast the makhana for 5 minutes at 150 c.