Roasted Phool Makhana is a spicy, tangy and a crunchy yet a light snack prepared with phool makhana aka fox nuts aka lotus seeds. Learn how to make this delicious and a guilt-free snack with a detailed video.
What is Phool Makhana?
Phool Makhana is the puffed lotus seeds or the puffed fox nuts. The seeds come from a plant named Euryale Fox, and it is abundant in Eastern Asia, and in India, it is mainly found in the state of Bihar. It has a lot of medicinal values, and NDTV Food lists the benefits in detail and also explains how the lotus seeds are processed.
You can make a lot of dishes with phool makhana including curries, kheer, etc. But the simplest dish would be this roasted phool makhana. All you have to do is roast the fox nuts over low heat in your preferred oil and add salt and spices of your choice, and that’s it. Very simple right?
Spices for roasted phool makhana:
I went with red chili powder and chaat masala for this snack. But as I mentioned in the masala pori recipe, you can use any spice mix of your choice. You can spice it up with sambar powder, garam masala, peri-peri spice, smoked paprika, chipotle chili powder, and the list goes on.
It is a very light snack, and you can serve this along with tea or coffee and guess what it is a perfect elevenses recipe too. Here is the quick video of this recipe and this includes the masala pori preparation as well. Please do subscribe to my channel and stay tuned for the new recipes.
Ingredients:
- 2 tsps coconut oil
- 1/2 tsp red chili powder
- 1/2 tsp chaat masala
- 1/4 tsp turmeric powder
- 2 cups fox nuts
- 1/2 tsp salt
Steps:
- Heat a pan and add the coconut oil. Then add the spices – red chili powder, chaat masala, and turmeric powder right away.
- Mix it and cook it over low flame for 30 to 45 seconds.
- Then add the fox nuts and gently stir to coat the masala evenly.
- Now roast it over low (on the number scale I have it at 3) heat for 5 minutes.
- At this stage add the add and roast again for two more minutes. We need to roast for about 5 to 7 minutes.
- After 7 minutes, it will lightly turn brown. Try tasting a fox nut and if it’s crispy, turn off the heat, if not roast again for two more minutes but not more than that.
- Spicy, tangy and delicious roasted phool makhana is ready. Allow it to cool and store it in an air-tight container. Serve it with tea or coffee or relish it as a mid-morning snack.
Recipe Notes.
- Adjust the salt and spices according to your preference.
- You can use your favorite combination of spices as mentioned above.
- Make sure you are roasting the foxnuts on low flame to avoid the burning.
PS: If you try this roasted phool makhana, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel.
Roasted Phool Makhana | Spicy Fox Nuts
Ingredients
- 2 tsps coconut oil
- 1/2 tsp red chili powder
- 1/2 tsp chaat masala
- 1/4 tsp turmeric masala
- 2 cups fox nuts
- 1/2 tsp salt
Instructions
- Heat a pan and add the coconut oil. Then add the spices - red chili powder, chaat masala, and turmeric powder right away.
- Mix it and cook it over low flame for 30 to 45 seconds.
- Then add the fox nuts and gently stir to coat the masala evenly.
- Now roast it over low (on the number scale I have it at 3) heat for 5 minutes.
- At this stage add the add and roast again for two more minutes. We need to roast for about 5 to 7 minutes.
- After 7 minutes, it will lightly turn brown. Try tasting a fox nut and if it's crispy, turn off the heat, if not roast again for two more minutes but not more than that.
- Spicy, tangy and delicious roasted phool makhana is ready. Allow it to cool and store it in an air-tight container. Serve it with tea or coffee or relish it as a mid-morning snack.
Video
Notes
- Adjust the salt and spices according to your preference.
- You can use your favorite combination of spices as mentioned above.
- Make sure you are roasting the foxnuts on low flame to avoid the burning.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
PS: Submitting this post for Blogging Marathon #45 – A 3-day marathon for 4 weeks
Update Notes: This recipe was originally posted in 2014 but now updated with new photos and video.
