I came across this snack called Roasted Phool Makhana about 3 – 4 years ago as I was reading an article about Rujuta Diwekar, the official dietitian of Bollywood actress Kareena Kapoor. I am a big fan of Rujuta and always think that I should follow her tips on eating right – though the “following”part doesn’t happen always due to lack of planning. I have to be more dedicated and give more importance to planning my diet so that I can eat healthy. She advocates healthy eating in the right way – not like the normal crash diets that we hear about. Her book “Don’t lose your mind, Lose your weight” is an eye opener to many people who follow these crash diets for quick weight loss.
Phool Makhana is generally used as a Vrat food (food consumed during fasting) in Northern parts of India and people make Kheer (South Asian rice pudding) or roast them and serve as prasad (religious offering made by Hindus).
Here is the recipe for the roasted phool makhana – a very healthy and filling snack which is very similar to pop corn. Though it is similar to pop corn, phool makhana is much more nutritious. It is rich in calcium, iron and zinc and it is also found beneficial to people who suffer from arthritis issues.
It is very light on the stomach and can be had as a snack in between meals to reduce cravings. You can add spice powders according to your choice but I love to add salt and chilli powder to mine.
Ingredients:
| Makhana / Lotus seeds / Fox nuts | 2 cups |
| Chilli powder | 1/2 tsp – 3/4 tsp |
| Salt | as needed |
| Oil | 1 Tbsp |
Method:
1. Add oil to a wide pan. I use canola oil or olive oil. You can use ghee if you are not on a dairy free diet.
2. When the oil becomes hot, add makhana and roast on low flame for about 13 – 15 minutes. Stir it often so that it does not get burnt.
3. Continue to stir till they become crisp like pop corn.
4. Add the chilli powder and salt. Immediately switch off the flame and transfer it on to a dry plate / vessel. This step avoids burning of the spice powders.
5. Mix the salt and chilli powder well.
6. Store in an air tight container and use as and when needed.
What do you think of this recipe? Do you have any ideas of making this more tastier and healthier? Let me know as a comment below..
Leave a Comment