Makhana / Lotus Seeds snack is a healthy mid meal snack. Makhana – Lotus seeds are know to be high in protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron, zinc, fiber and low in calories making it a perfect teatime snack. Makhana/ Lotus seeds are these airy seeds which ones toasted get crisp and light. I usually make it with South Indian masalas. But you can be creative and experiment with the spices you use.
Its a lazy Wednesday today as it is a holiday for Eid. Now enjoying these, crispy, airy makhana/Lotus seeds snacks with the green tea and a game of Scrabble 🙂
Ingredients
250 gms – Makhana / Lotus Seeds
3 tbsps- Ghee
1 tsp – Red chilly powder
1 tsp – Turmeric powder
Handful of Peanuts
Salt to taste
Handful of Curry leaves
A pinch of Asafoetida
Method
Makhana/ Lotus seeds are very chewy when you buy them from the store. Only after toasting they get crispy.
In a big wok toast the makhanas on low or medium heat, mixing tossing them continuously. It will take 10 mins of toasting for it to get crispier.
Check by eating one if it is crisp. Do not toss it on high flame as it will burn and turn brown.
Once the Makhanas are crisp, transfer it onto a plate and set aside.
Now add ghee to the same wok.
Add peanuts, curry leaves, asafoetida and let them crisp up.
Add turmeric and salt and give it a good mix.
Now add the crisp Makhanas to this and give it a good mix, till all the seeds are coated well with the spices.
Switch of the flame and keep tossing it. Let the seeds cool down in the wok.
Keep mixing it few times.
Store in an airtight container once cooled. Serve it with your choice of tea.
Hope you guys like the recipe. Do leave your comments below. You may also want to try other teatime snacks like Sabudana Vada, Pakoda, Aloo tuk. And don’t forget to follow me on Instagram 🙂
- 250 gms - Makhana / Lotus Seeds
- 3 tbsps- Ghee
- 1 tsp - Red chilly powder
- 1 tsp - Turmeric powder
- Handful of Peanuts
- Salt to taste
- Handful of Curry leaves
- A pinch of Asafoetida
- Makhana/ Lotus seeds are very chewy when you buy them from the store. Only after toasting they get crispy.
- In a big wok toast the makhanas on low or medium heat, mixing tossing them continuously. It will take 10 mins of toasting for it to get crispier.
- Check by eating one if it is crisp. Do not toss it on high flame as it will burn and turn brown.
- Once the Makhanas are crisp, transfer it onto a plate and set aside.
- Now add ghee to the same wok.
- Add peanuts, curry leaves, asafoetida and let them crisp up.
- Add turmeric and salt and give it a good mix.
- Now add the crisp Makhanas to this and give it a good mix, till all the seeds are coated well with the spices.
- Switch of the flame and keep tossing it. Let the seeds cool down in the wok.
- Keep mixing it few times.
- Store in an airtight container once cooled. Serve it with your choice of tea.
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