The seeds of the lotus plant – called Foxnuts or Gorgon Nuts – were always quite commonly used in North Indian households. Called Phool Makhana or simply Makhana in Hindi, the seeds are typically used to make Makhane Ki Sabzi (a gravy-based curry), Makhane Ki Kheer (a sweet dish), Makhane Ka Rayta (a yogurt-based dish), or Phool Makhana Namkeen (roasted and salted foxnuts). Considering that they are a ‘seed’ and not a ‘grain’ per se, they are extensively consumed in North India during fasts, too. Today, with the growing awareness about the numerous health benefits of foxnuts, they have begun to be considered as a ‘superfood’, with people the world over beginning to use them in various forms.
Makhana or foxnuts are low in calories, fat and sodium, but rich in proteins, carbohydrates, and calcium. This makes them a great snacking option for those in-between-meals hunger pangs. Moreover, they are low in glycemic index (GI) and gluten-free, due to which they are just right for diabetics and weight-watchers. The high potassium and magnesium content in foxnuts helps regulate blood pressure, regulate kidney functions, and control heart diseases. They are rich in a flavonoid called kaempferol too, which has a positive effect on inflammation and also slows down the process of ageing. Foxnuts grow organically, without the need for any pesticide or fertiliser, and hence perfectly safe for consumption.
Makhana was something I would only ever occasionally pick up while grocery shopping, before the bub happened. Then, one fine day, the bub tried some roasted makhana and the world changed for us. It instantly became one of her favourite foods, and stays so till date. And, then, makhana began to inevitably wrangle its way into our shopping bags regularly. 🙂 I must say I haven’t experimented with the seeds much – I use them only to make a simple roasted namkeen, the way the bub likes it. This Phool Makhana Namkeen or Roasted Foxnuts Recipe is what I am about to present to you today.
Let’s now check out the Roasted Foxnuts Recipe, shall we?
Ingredients (serves 2-3):
- 3 cups foxnuts or makhana
- 1 tablespoon ghee
- Salt to taste
- 1/2 teaspoon turmeric powder
- Heat ghee in a pan.
- Lower flame to medium and add in the foxnuts. Roast on medium flame till the foxnuts get crisp, 6-7 minutes. You must stir intermittently, to avoid burning. The foxnuts are done when you press one between two fingers and it does not crumble.
- At this stage, turn flame to low. Add salt to taste and the turmeric powder to the pan. Mix well for about a minute, ensuring that all the foxnuts are evenly coated with the salt and turmeric powder. Avoid burning. Switch off gas.
- This Phool Makhana Namkeen can be served hot, immediately. If you plan to store it for later use, allow it to cool down completely before transferring to a clean, dry, air-tight container.
- You can use oil, butter or ghee to make this Phool Makhana Namkeen. I prefer using ghee.
- You can add other ingredients like red chilli powder, amchoor powder, garam masala and/or chaat masala to the Phool Makhana Namkeen. There are other flavour combinations that you can explore too – garlic, tomato, onion, peri peri and the likes. I prefer keeping it really simple, as the bub likes it this way.
- The Phool Makhana Namkeen stays well for up to 10 days when stored at room temperature, in a clean, dry, air-tight box.
- You can mix the salt and turmeric powder in a little oil and then add it to the pan, to ensure even spreading. I usually don’t do that, and add them in directly.
- For the best Phool Makhana Namkeen, roast the foxnuts on a medium flame to avoid burning, stirring intermittently . Add in the salt and turmeric powder after turning the flame down to low.
- You may use more ghee if you so prefer.
This post is for the A-Z Recipe Challenge. Every alternate month, the participants cook with an ingredient beginning with a particular letter of the English alphabet. This month, we are cooking for the letter F. I chose ‘foxnuts’ aka makhana or phool makhana as my star ingredient for the theme.