I recently started to use phool makhna and I am already loving it. So handy when you want something to snack on, light on tummy and easy to make too. Phool makhna or lotus seeds is a power house of nutrition. Rich in fiber and they are low on calories too. Phool makhna is widely used in Indian cuisine like roasted makhna, makhna kheer, raita, curry etc. I tried some of them and yet to try some of those. I made this super easy and delicious makhna namkeen. We all love sweet and spicy chivda recipe or mixture recipes at home. To make makhna namkeen / chivda I just followed my traditional poha chivda recipe. I have just replaced poha with roasted makhana. As usual I tried a no deep fry version and it was such a light, healthy and non greasy snack. If there is a chance in any recipe to be tweaked with less oil I just do that and save the deep frying for another recipe 🙂Keeping in mind the nutritious benefits of Makhanas, I have come up with this healthy yet delicious Makhana Namkeen Recipe.
The benefits of eating this desi snack are endless and very well known in every Indian household but its time to eat this wonder nut beyond your pooja and prasad!If you are a Makhana lover like myself and want to relish a good recipe or two without having to worry about those extra pounds you can try this Namkeen Makhana recipe.
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📌📌 Watch the full video recipe here 📌📌
INGREDIENTS :
2 Cup Phool Makhana / मखाने
1/4 Cup Peanuts / शेंगदाणे
2 tablespoon Coconut Flakes
15-20 Cashewnuts / काजु
15-20 Almonds / बदाम
15-20 Raisins / मनुके
Few Curry Leaves / कढी पत्ता
1/4 teaspoon Turmeric Powder / हळद
1 teaspoon Red Chilli Powder / तिखट
1/4 teaspoon Black Pepper Powder / मिरे पूड
1/2 teaspoon Cumin Powder/ जीरा पावडर
1/2 teaspoon Chaat Masala / चाट मसाला
1/2 teaspoon Aamchur Powder / आमचूर पावडर
1/4 teaspoon Asafoetida/ हिंग
Salt to taste
2 tablespoon Ghee / Oil
METHOD :
STEP 1 - Heat ghee in a pan - add makhana roast until crisp. Check if you break and see it should be crisp that is the correct stage. ( see notes )
STEP 2 - Transfer to plate and set aside.
STEP 3 - In the same pan, heat 1 tablespoon ghee/oil .
STEP 4 - Add peanuts roast until golden then add coconut flakes, cashews, almonds and raisins. Roast until golden brown. Transfer on a plate. Keep aside.
STEP 5 - Then add curry leaves and fry until crisp. Transfer on a plate.
STEP 6 - Heat the remaining ghee in the pan.
STEP 7 - Add all the spice powders, salt and mix and cook for 30 seconds.
STEP 8 - Finally add roasted makhana with all the other ingredients and toss it well on low flame.
STEP 9 - Switch off the flame and transfer it to a serving bowl.
STEP 10 - Cool down Makhana Namkeen for a while, then store in an airtight container or serve immediately.
Namkeen Makhana keeps well for 7-10 days when stored airtight. Serve this chivda with evening tea or coffee.
NOTES - * To make it more healthy, dry roast makhana without any oil / ghee.
* Roast makhana on low flame for 8-10 minutes.There will not be much of color change. Just check by breaking it between two fingers.
* Increase or decrease spice level as per taste.
* Add any nuts of your choice.
