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MAKHANA (VARIETIES)
- Natasha Kanade
- February 10, 2022
- Easy
- Servings - 1
- Calories - 197
Nutrients
- Protein - 4.0g
- Fats - 7.7g
- Carbs - 29.6g
- Fiber - 6.5g
Masala Makhana:
Ingredients:
- 1.5 cups makhana (phool makhana or fox nuts or lotus seeds)
- 2 teaspoon turmeric powder (haldi)
- 1 teaspoon red chili powder (lal mirch powder) or add as required
- 1 teaspoon chaat masala or add as required
- rock salt (edible and food grade) as required
- 1 to 1.5 teaspoon oil or ghee
Directions:
- Heat oil in a pan or kadai.
- Add the makhana and roast for a good 10-12 minutes on a low flame till they become crisp and crunchy. Keep on stirring in between.
- Lastly add all the spice powders and salt, except chaat masala.
- Switch off the fire as you don’t want the spice powders to get burnt.
- Stir the whole mixture well.
- Lastly, sprinkle the chaat masala powder and again mix well.
- Serve roasted makhana straightaway.
- Or once they cool down, store roasted makhana in an air-tight container.
Makhana Bhel:
Ingredients:
- 1 tspTamarind chutney
- 1 tsp Mint Chutney
- chopped tomatoes
- chopped onions
- 1 tsp chilli powder
- 1tsp chaat masala
- salt as per the taste
- 2 green chilli chopped
- raw mangoes ( optional )
- 1.5 cups makhana (phool makhana or fox nuts or lotus seeds)
Directions:
- Preparing the bhel is all about adding the makhana with various chutneys like tamarind and coriander mint.
- Thus firstly, prepare the tamarind chutney and the mint chutney from scratch. In a pan, add ghee and roast the makhana till they turn crispy and keep them aside. Secondly, take a bowl.
- To that, add chopped tomatoes, onions and raw mangoes. Then add chilli powder, chaat masala and salt with green chilies.
- Give a mix. Then finally add the tamarind chutney and mint chutney with the roasted makhanas and bhujiya sev.
- Bring them together and let them blend with the chutneys. Serve them with your favorite toppings.
Peri-Peri Makhana:
Ingredients:
- 1 and 1/2 cups makhana (fox nuts)
- 2 tsp ghee
- 2 tsp peri peri mix
Directions:
- Heat ghee in a pan – add makhana and roast in low medium flame until crisp.Do not burn it so roast in low medium flame only.
- Press and break for checking, if its crisp then it will break easily.Switch off and take the pan out from the flame.
- Add piri piri masala and toss well.Serve!