Roasted Phool Makhana (fox nuts or lotus seeds) Snack

Makhana, also called fox nuts or lotus seeds, are popular in some regions of India and some other Asian cuisine. The most common use of the seed is in the form of lotus seed paste which is used extensively in Chinese pastries as well as in Japanese desserts.

Phool makhana is puffed lotus seed (seeds popped like popcorn).

I have seen phool makhana in my Indian store on several occasions. Growing up in Southern India, I was not familiar with this at all, and did not pay any attention to it.

Then, on my recent trip to California, I saw a bag of these in my friend’s pantry. She told me that she had tasted a snack made with these in her friend’s place. So, we tried replicating that in her house. It came out OK - not bad for a first attempt.

When I came back home, I picked up a bag of these from my Indian store. I have made these several times since then and love them!

It is a light, crunchy snack (kind of like popcorn) that takes almost no time to make and is healthy.

Roasted Phool Makhana (fox nuts or lotus seeds) Snack Prep time: 5 minutes                 Cooking Time: 15 minutes Serves: 4 Here’s what you need: 4 cups phool makhana (puffed lotus seeds) 3 tsp. Oil Salt to taste 1 tsp chili powder ¼ tsp. Turmeric powder Here’s how I made it: Dry roast the puffed lotus seeds in a thick bottomed deep saucepan, stirring constantly, on medium to low heat for about 15 minutes, till they are crunchy. Do not turn up the heat - the seeds will burn. In a small bowl, mix the oil, salt, turmeric powder, and chili powder. Pour this over the roasted lotus seeds. Toss to coat well. Once they cool down, store in an airtight container.