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3 Yummy Makhana/Lotus seeds Snacks

3 super healthy, yummy and easy snack recipes, with tons of health benefits.
Prep Time1 minute
Cook Time7 minutes
Total Time8 minutes
Course: Appetizer, Snack
Cuisine: south indian
Keyword: diabetic friendly, fox nuts, gluten-free, lotus seeds, makhana, phool makhana, thamara ginjala snack, weight-loss
Servings: 3
Author: Sireesha

Equipment

  • 1 pan or kadai

Ingredients

Spicy & Tangy Makhana

  • 2 cups makhana
  • 1 tsp red chilly powder
  • 1 tsp chaat masala
  • ½ tsp black pepper powder
  • 2 tsp dry mango powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp salt / to taste
  • 2 tsp ghee

Mint Makhana

  • 2 cups makhana
  • 2 tsp dry mint powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp ghee

Caramel Makhana

  • 2 cups roasted makhana
  • 4 tsp powdered jaggery
  • 1 tsp ghee/clarified butter
  • 3 tsp roasted sesame seeds

Instructions

Spicy & Tangy Makhana

  • In a small bowl mix red chilly powder, chaat masala, pepper, coriander powder, cumin powder, salt, dry mango powder and keep aside.
    1 tsp red chilly powder, 1 tsp chaat masala, ½ tsp black pepper powder, 2 tsp dry mango powder, ½ tsp coriander powder, ½ tsp salt / to taste, ½ tsp cumin powder
  • Dry roast makhana in a pan on low heat for 5-6 minutes until they become crunchy. Do not burn them.
    2 cups makhana
  • To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly.
  • Create a gap in the middle of the pan, Add ghee in the middle, add 2 tsp spice mix we made and mix well. Then mix everything well to coat all makhana on very low heat.
    2 tsp ghee
  • Turn off and serve.

Mint Makhana

  • Crush the dry mint leaves to make mint powder.
  • Dry roast makhana in a pan on low heat for 5-6 minutes until they become crunchy. Do not burn them.
    2 cups makhana
  • To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly.
  • Create a gap in the middle of the pan, Add ghee in the middle, add mint powder, pepper, salt and mix well. Then mix everything well to coat all makhana on very low heat.
    2 tsp dry mint powder, 1 tsp salt, 1 tsp pepper, 2 tsp ghee
  • Turn off and serve.

Caramel Makhana

  • Heat a pan and add crushed jaggery and let it melt.
    4 tsp powdered jaggery
  • Add ghee to get shiny coat on makhana.
    1 tsp ghee/clarified butter
  • Keep stirring the jaggery until it becomes frothy. Let it cook a little bit more.
  • Add roasted sesame seeds and mix.
    3 tsp roasted sesame seeds
  • Add dry roasted makhana into jaggery and mix well quickly to coat all makhana well.
    2 cups roasted makhana
  • When it becomes dry and all the jaggery is coated on makhana on low flame, turn off the stove and let it sit for few minutes to set and become crunchy.

Notes

  1. All the process should be done only on low flame.
  2. Adjust the spices as you like.
  3. You may add 1 tbsp of water in jaggery if needed.
  4. Makhana should be roasted until it becomes crunchy on low flame for all 3 snacks.