India Today - - FOOD -

Phool makhanas or lo­tus seeds are loaded with min­er­als and pro­vide a delicious and health­ier sub­sti­tute to com­mer­cially man­u­fac­tured nam­keen snacks, read­ily avail­able in the gro­cery stores. Make a batch of th­ese and con­sume im­me­di­ately or box them up to be used when you crave some­thing salty.


3 cups phool makhana ¼ tsp turmeric pow­der ½ tsp red chili pow­der or as per taste 1 tsp chaat masala or as per taste Rock salt as re­quired 2 to 3 tsp oil or ghee


Heat oil in a pan. Add makhanas and roast for a good 10 to 12 min­utes on a low flame till they be­come crisp and crunchy. Keep on stir­ring in be­tween. Lastly, add all the spice pow­ders and salt, ex­cept chaat masala. Switch off the fire as you don’t want spice pow­ders to get burnt. Stir the whole mix­ture well. Sprinkle the chaat masala pow­der and again mix well. Serve roasted makhanas straight­away. Else once they cool down, store them in an air­tight con­tainer to be con­sumed later on.

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