Masala makhana recipe aka masala phool makhana is a scrumptious and healthy Indian snacks recipe. In this preparation, makhana phool is roasted till crispy and then coated in Indian spice mix. It is a super easy snack recipe which gets prepared within 10 minutes. This masala makhana snacks is suitable for any age group people starting from kids to aged. It is mostly served with afternoon tea or as a light evening snack.
Though makhana recipes are quite popular during fasting and vrats but a major population of the country are still not aware of makhana which is mostly produced in our own country ‘India’. Before discussing about the recipe, let me explain about makhana and its usage in culinary.
Table of Contents
About the recipe
Health Benefits of Makhana
How to make Masala Makhana (step wise photos)
Recipe Card
What is Makhana?
Makhana is also well known by other names like phool makhana, lotus seeds, Euryale ferox and fox nut. It is the seed of purple flower plant Euryale. It grows in water, mostly in ponds and produce starchy white edible seeds. This plant is cultivated for its seeds i.e. makhana. Makhana has many health benefits and therefore plays a vital role in Ayurvedic medicine. Interestingly, Chinese people have also been using foxnut to prepare medicine since ages.
Makhana recipe
Makhana is one of the most versatile seeds I have ever seen. It can be used to prepare different ranges of food recipes. It is frequently used to prepare both sweet and savoury dishes.
For savoury dishes, it is used to prepare main course like aloo makhana ki sabzi, makhana masala curry and many more. For snack recipes, it used in myriad ways. Sometimes it is roasted and flavoured with different types of spice mix. Then served as crispy snack or chaat recipe. Sometimes it is also used as one of the elements for stuffing in different types of wraps, patties etc.
In sweet dishes, makhana is mostly used to prepare porridge and pudding or kheer. But few snacks recipes also get prepared with these lotus seeds like gur makhana, caramel makhana etc.
Previously, makhanas were not easily available in every state of India. It was mostly used in northern India due to their frequent vrats and fasting. But now a days, everything has become globalised. Now, makhanas are easily available in supermarkets and stores. In fact, even in the UK and USA, makhanas are readily available in Indian grocery stores. You can also get them from online stores too.
Masala makhana recipe is a very simple and easy recipe and the difficulty level of preparing this phool makhana recipe is below low. It requires few basic spices and of course makhana to prepare the makhana masala snacks. All the ingredients are easily available in any Indian grocery store. The best part of the recipe is that it can be prepared in large quantities without investing any extra effort and time. So, the makhana masala recipe can be a great option as a healthy snacks recipe for any day.
Though phool makhana recipes are mostly popular during vrats but now a days many people also opt it in their regular diet due to its immense health benefits. It’s always better to have handful of masala makhana than oily junk food or packaged food. Most importantly, you don’t need to compromise in taste to do it because these makhana masala recipe is so crunchy, delicious and full of flavours.
Makhane ki kheer recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and about the key ingredient of the recipe ‘Makhana’.
Health benefits of makhana
- Makhana contains high amount of protein which keeps our tummy full for longer and provides energy for whole day. So, makhana is preferred as a perfect food during fasting.
- Makhanas contain very less amount of fat. They are low in calorie which makes them a great companion for weight loss journey.
- Makhanas are high in fibre which is good for our digestive system.
- It is beneficial for the people having high blood pressure and heart diseases. It contains low amount of sodium and high potassium which help to control blood pressure.
- Makhanas contain anti-ageing property which can help to repair the damaged protein of our body.
- Makhanas are good detoxifying agent which helps to release toxins from our body.
How to make masala makhana
To prepare the masala makhana recipe, first take a pan and add little oil into it. Add makhana into the pan and roast it in low flame for around 6-8 minutes till its crunchy. Transfer the makhana on a separate plate.
Then in a plate, take measured amount of black pepper powder, chaat masala powder, black salt, roasted cumin powder, red chilli powder and garam masala powder to make the step handy and quick or else your masala may get burnt if you add one by one masala into the pan.
Now, add some more oil into the pan and put the flame in lowest heat. Then add all the ground masala together into the pan and give a quick mix.
Add the roasted makhana into the pan and stir it nicely so that the makhana can get coated with the spice mix. Roast the makhana in lowest flame for another couple of minutes and the transfer it to a separate plate.
Allow the makhana masala to cool down completely to room temperature and then store it in an airtight container for a week in a cool dry place.
Many Indian snacks recipes have already been shared in my previous posts. You may check few of them like
Capsicum Bajji
Cabbage pakoda
Bengali veg chop
Bengali singara
Aloo Chaat
..And Many more…
Ingredients:
- 1½ cups Makhana or Foxnuts
- ½ teaspoon Chaat masala
- ¼ teaspoon roasted Cumin powder
- 1 pinch Garam Masala powder
- ½ teaspoon red Chilli powder
- ¼ teaspoon black Pepper
- ¼ teaspoon black Salt
- 2 teaspoons Oil
Instructions:
- Take ¼ teaspoon black pepper powder, ½ teaspoon chaat masala powder, ¼ teaspoon black salt, roasted ¼ teaspoon cumin powder, ½ teaspoon red chilli powder and a pinch of garam masala powder on a separate plate.
- Put a pan on flame and allow it to become completely dry. Add 1 teaspoon oil into the pan.
- Add 1½ cups makhana into the pan and give a nice mix. Fry it in lowest flame till crispy for 6-8 minutes. Stir it continuously. Transfer the makhana on a separate plate.
- Add another 1 teaspoon of oil into the same pan.
- Add all the ground spices (Step 1) into the pan and give a quick mix.
- Add the roasted makhana (Step 3) into the pan and stir it nicely so that the masala gets coated evenly on the makhanas. Cook them on lowest flame for another 2 minutes.
- Transfer the masala makhana on a separate plate and allow it to cool down to the room temperature.
- Store it in an airtight container.
Serving Instruction
Transfer the masala makhana recipe on a serving plate with a cup of tea and enjoy your teatime with this homemade delight or serve it simply as a snack.
How to store masala makhana?
Serve the Aloo tikki chaat recipe immediately to enjoy the perfect crisp of the potato tikkis. Enjoy the salivating Indian veg snack recipe with your family and friends with lots of gossips.
Ingredients
- 1½ cups Makhana or Foxnuts
- ½ teaspoon Chaat masala
- ¼ teaspoon roasted Cumin powder
- 1 pinch Garam Masala powder
- ½ teaspoon red Chilli powder
- ¼ teaspoon black Pepper
- ¼ teaspoon black Salt
- 2 teaspoons Oil
Instructions
- Take ¼ teaspoon black pepper powder, ½ teaspoon chaat masala powder, ¼ teaspoon black salt, roasted ¼ teaspoon cumin powder, ½ teaspoon red chilli powder and a pinch of garam masala powder on a separate plate.
- Put a pan on flame and allow it to become completely dry. Add 1 teaspoon oil into the pan.
- Add 1½ cups makhana into the pan and give a nice mix. Fry it in lowest flame till crispy for 6-8 minutes. Stir it continuously. Transfer the makhana on a separate plate.
- Add another 1 teaspoon of oil into the same pan.
- Add all the ground spices (Step 1) into the pan and give a quick mix.
- Add the roasted makhana (Step 3) into the pan and stir it nicely so that the masala gets coated evenly on the makhanas. Cook them on lowest flame for another 2 minutes.
- Transfer the masala makhana on a separate plate and allow it to cool down to the room temperature.
- Store it in an airtight container.
