From being a superfood loaded with health benefits, a popular ingredient during vrat (Hindu fasting) season, an auspicious offering to Gods and Goddesses, a healthy snack option and more – makhana/phool makhana is truly a marvelous food. The Roasted Makhana is the easiest way in which you can consume this nutritious edible part of the prickly water lily plant. Follow the steps of this Roasted Makhana recipe (Phool Makhana recipe) and enjoy it with your family and friends.
Table of Contents
What is Makhana
Makhana commonly referred to as phool makhana, foxnuts or gorgon nuts are the puffed edible seeds of the Euryale ferox plant or prickly water lily.
A native to eastern Asia, the home of these plants are the marshy waters of ponds/wetlands where they grow and flourish the best.
There is no use of any pesticides or fertilizers in its cultivation. Thus, making these seeds completely organic in nature.
Makhana, lotus seeds or foxnuts are an excellent source of proteins, calcium, carbohydrates, iron, phosphorous, zinc and thiamine. Because of its neutral taste and the ability to absorb flavours, it can be spiced up according to personal choices.
This Roasted Makhana recipe of Phool Makhana recipe gives you an easy way to do so. You can also just roast the seeds and once they are cool, store them in an air-tight container.
Pop them whenever you want to snack lightly and in a healthy way. Is a great choice for your movie marathons or Netflix binge-watching sessions as well. Better than that tub of popcorn!
Makhana, phool makhana or foxnuts have been considered as an important food item in the ancient science of Ayurveda and in traditional Chinese medicine too for 3000 years.
The Bihar state in India, is majorly responsible for cultivating Makhana. It is from here that makhana traveled to other parts of India and now has reached countries like Canada, Pakistan, Malaysia, Bangladesh, etc.
Makhana also called as ‘black diamond,’ has been given the Geographical Indication (GI) Tag by the government of India.
About Roasted Makhana Recipe
I have been a fan of makhana since the time I’ve tasted the Makhana Kheer and also the Roasted Makhana (Masala Makhana) that is regularly made at my home.
I also make other savory dishes with this wonder ingredient and all of them are supreme in taste.
This Roasted Makhana makes for a good in-between lunch snack or evening snack that’s high on nutrition. You can enjoy it guilt-free with your chai or coffee.
As far as spicing this Roasted Makhana recipe is concerned, I have been using our Indian spices and the all-time favorite chaat masala till now. But I am looking forward to trying a combination of other western herbs/spices in the coming days.
Some of the other makhana recipes that I would recommend you to try are Matar Makhana Curry and Makhana Raita.
In India, makhana is also served during many religious functions and festivals as a ‘prashad.’ The difference between this and other preparations is that the prashad has makhana which is soft, unlike the crisp ones when roasted.
Makhana is also a great option for preparing and consuming food during vrat or fasts. Contrary to its humble and uninteresting look, the taste and texture that it imparts to any dish is really commendable.
It is nutritiously light on the stomach, yet filling too. So, go ahead give your fasting food a delectable makeover with makhana.
Storage Tips
- Make sure to store makhana in an airtight container and away from any moisture. It gets spoiled if exposed to even little moisture. You can even refrigerate them. Wrapping the makhana in kitchen paper and then putting in a poly zip bag also keeps makhana fresh and edible for a good time.
- To maintain the shelf life of makhana, you must also avoid storing it in a damp place. Instead, store it in a dry place to increase the shelf life.
- Ensure that your hands are wiped completely dry while removing makhanas out of the container. The slightest of moisture can spoil them.
- Incase you have a large quantity of makhana, make sure to keep the makhana container in direct sunlight once a while. This will eliminate the moisture in them and keep them fresh for a longer time.
Roasted Makhana Variations
- You can make a sweet version of this Roasted Makhana recipe or Phool Makhana recipe. Add jaggery, dried coconut shavings, raisins, etc. instead of the spice powders and salt. You could also make a caramel makhana.
- You could endless flavor combinations – make it tangy, spicy, cheesy or herby. But remember to use dry herbs, spices and seasonings.
- If not making for fasting, use regular salt to season. You could also use black salt or pink salt.
- You can also use coconut oil instead or ghee or regular oil to roast the makhana and elevate the flavor. Adding nuts like almonds, peanuts or cashews also bring in more crunch and makes it a fancier version.
FAQs
The best way to relish this Roasted Makhana is to prepare it and consume it within a week. However, if stored properly in an airtight container, it stays good for about 10 to 15 days.
You should roast the makhana for about 10 to 12 minutes on low heat. This way you will have perfectly crisp makhanas.
Makhana should be kept away from any moisture. So, the best way to store it is in an airtight container and in a dry place or the refrigerator.
Avoid putting the makhana in the airtight container immediately after it is roasted. Make sure the Roasted Makhana is cooled to room temperature first and then stored in the airtight container to prevent it from getting soggy.
Yes, you can.
More Fasting Recipes To Try!
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
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Roasted Makhana Recipe
Ingredients
- 3 cup foxnuts (makhana or phool makhana)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne pepper, add as required
- 1 teaspoon chaat masala powder or add as required
- rock salt (edible and food grade), add as required
- 2 to 3 teaspoons oil or ghee
Instructions
Making roasted makhana recipe
- Heat oil in a heavy wok or kadai.
- Add the makhana and roast for a good 10 to 12 minutes on low heat, till they become crisp. Keep on stirring in between.
- Next, add all the spice powders and rock salt, except chaat masala.
- Turn off the heat 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 when they become lukewarm or cool at room temperature.
- Remember that once they cool down, store in an air-tight container.
Notes
- You could easily roast large quantities of makhana and later store them for your everyday snacks.
- Make the recipe your own by adding your favorite seasonings and spices. Use only dry spices and herbs.
This Roasted Makhana recipe post from the blog archives first published in April 2013 has been updated and republished on December 2022.
I tried the same way, but my spices are not sticking to the makhanas. The powder remains at the bottom. What could be the reason.
Try adding a bit more oil while roasting. Sometimes due to the quality and less viscosity of oil you may need to add more of it.
hi, i was just wondering do you have to roast the spices in the ghee, or add them over the top of the roasted fox nuts, because if you add them to the ghee wouldn’t the spices get all gluggy and mix with the ghee turning them into a paste?
The spices are not added in ghee, but sprinkled on top of the makhana. Hope this helps.
Hi, I had it in my mind to make crispy yummy fox nuts for a while and then I came across your recipe. They have come out so well that I can’t help but keep snacking on them all the time. Thank you for sharing the recipe.
Welcome and thanks for sharing your experience and feedback. These are so good and addictive as well.
Hello ma’m,
Though I had heard about makhana and it’s usage in various recipes, I had personally never bought it. This week I bought a packet of Phool Makhana and it says ‘puffed lotus seeds’. Does it mean that I need not roast it and can eat it straight from the packet? Or do I still go ahead and roast it as per your recipe? Sorry, this is new to me, therefore I’m asking such a simple question.
hi rashmi, you will have to roast the phool makhana. what is available in the market is puffed makhana. makhana is always puffed and then sold. if you taste it will have a chewy texture – which means you have to roast them. in indian markets roasted makhana with different flavors is also available and it is mentioned on the pack that is roasted. no problem, you can ask any query. we all learn.
Your website /blog is my ‘go to’ for any recipe. I follow the instructions meticulously and the dish is a hit each and every time !!
Wish you and your team ,very best in all the endeavors and thanks for all your efforts.
cheers
thank you very much asha for this lovely feedback and for your best wishes. good luck to you too.
regards
dassana
Hi.How do you prepare the fox nuts and lotus seeds before frying them?Mine come in the package dry, they are pretty hard.
Your recipes look great.Thanks for sharing!
i get them already puffed and roasted. but they are somewhat slighty soft. so i roast them again to make them crisp and crunchy.
Nice Post!
STKFoods are the makhana supplier, makhana manufacturer in Pune!
Flavoured makhana are online available at STKFoods.
thanks mahesh. good to know this.
Can we use dried lotus seeds?
even though makhana is called as lotus seeds, they are not actually the seeds of lotus. i have no idea whether the actual lotus seeds are edible and safe for consumption.
Hello Dassna, i follow your blog for last two years and I like it very much.Can you please share makhana ladoo recipe.
thanks sulabha. i will try to add makhana ladoo. i have taken a note of your recipe request.
Hello Dasana, Your blog is my ‘goto’ resource for cooking. I tried the roasted Makhana and it is awesome. I do not think I will buy pop-corns now onward. Thank you for writing this wonderful blog and so many yummy recipes; I trust your recipes with closed eyes.
Thanks Kalyani for your positive feedback and appreciation. Glad to know that you liked roasted makhana.
Can you share the recipe for makhana sabzi?
seema, i have shared a matar makhana khoya sabzi already.
Thank you..
welcome seema.
Hi.
My family love makhana.I use to roast it in microwave by mixing all ingredients in bowl and microwaving for 3 to 4 min….
I like the way we make it…you can try tht too…
Give nice tadka with hing, turmeric, mustard seeds, and lots of curry leaves.. If using ghee then add cumin seeds I stead… Roast the makhanas nicely.. Then add chilli powder, black pepper powder and hint of amchur powder.. Roast till they get crispy.. Done!!!
thanks again archana for sharing your version. looks yummy and chatpata.
Its to good for health and I will try it because as I’m south Indian we never used this before.
This recipe is just too good….I had some guests at home and they liked it too….my hubby and I just love it….Thank you so much for sharing this.:)
Thanks and welcome.
can i use normal garam masala instead of chat masala?
priya, yes you can use normal garam masala.
Can you clarify how to puff raw lotus seed ? i some quantity of raw seeds.
Thanks
i think they are puffed up on sand. usually what we get in the market is lotus seeds which are already puffed up. you can try roasting a few seeds in the oven or in a kadai.
Makhana seeds though related to the lotus plant are different from the raw(green) and ripe(brown)seeds of the lotus kamal phool.They arent available in the local market.Lotus seeds dont puff up like makhana
right. what i am mentioning above are makhana seeds that are already puffed up and which are available in the local market. they are referred to as lotus seeds. of course technically they are not lotus kamal phool seeds.
These are so addictive and a wonderful snack!
Loved the informative post. Looking fwd to the makhana curry post on your blog
I have seen these in the Indian stores, but have never bought any.. I will now, I want to experiment with these:)