I was introduced to Makhana couple years ago when I was visiting my moms place in philly and since then I was hooked! Over the years, I have attempted to make makhana using various different toppings and seasonings. I am going to share few with you starting with this one. This snack recipe is quick, easy and delicious. By the way did you know that Makhana provides so many health benefits and its extremely healthy snack compared to other snacks out there.
Makhana is known by many names. Lotus Seeds, Fox Nut, Euryale Ferox, Gorgon nut etc. These seeds are of great value in the Asian medicine and cuisine. Makhanas (fox nuts) acts as an anti-oxidant & is a rich source of calcium and fiber. They are also low in calories and free of gluten what more do you need. Due to its high magnesium & low sodium content, this gluten-free health food is beneficial to those suffering from high blood pressure, heart disease & obesity. Additionally, Makhana has a low glycemic index, making it an excellent choice for diabetics, while the presence of natural flavonoid called Kaempferol which prevents inflammation and aging.
Now-a-days, just like potato chips and other dry snacks, roasted Makhana packets are also available in the market. But it is just so incredibly easy to make them at home that I wonder why would one buy something that has been roasted months ago, packed and then been sitting on a shelf for so long! Fox nuts or Makhana are like popcorns in texture but so much different in their nutrition. Instead of snacking on a bag of popcorns, potato chips or other fried snacks, I would gladly take a bowl of roasted Makhanas any day! Would you?
[Per serving Calories 125, Fat 1g, Carbs 10g, Fiber 1g, Protein 4]
3 cups of Makhana
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Asafetida (hing) powder
2 tsp Turmeric powder
2 tsp Chili powder (adjust spice level to your comfort)
black salt per taste
2-3 Red dry chilies (optional -add only if you like spicy foods)
1 tbsp EVOO
Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. Once they crackle, add red dry chili, asafetida and turmeric powder. Roast Makhana until crunchy. Make sure to roast on a low-medium heat to avoid burning them. Once roasted is complete, Add chili powder and black salt. Turn off the flame and mix well. Let them cool in another bowl. Store in air tight container.
P.S. At times I add finely sliced green chilies and garlic. If you want to add those toppings, you have to roast them very well until all the moisture is out, otherwise the Makhanas will get soggy from the moisture.