Masala Makhana

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Makhana is called Foxnuts in English. It is actually not a nut but is derived from the stem of the lotus flower. Can you believe it? 

Here are the Health Benefits of Makhana. 

Source – 

1. Lotus seeds benefit the spleen, kidney, and heart. 

2. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia. 

3. It is also rich in calcium. 

4. It regulates blood pressure , relieves numbness and aching near waist and knees. 

5. It is Suitable for arthritis, helps fighting impotency and premature aging. Makhana is very useful for women during and post pregnancy period. 

6. It is also helps your respiratory system, veins and digestion. 

7.  Popped makhna cotains almost 12% of protein! (excellent especially for vegetarians!) 

I have these as regular snack option for my kids, sautéed in ghee and sprinkled with pink Himalayan salt and black pepper. A perfect option as compared to buttered popcorn. Crunchy, filling and nutritious.

The other day, Amit was craving for something  spicy and tangy at te same time. Typical Indian munching flavors. So, I did this quick spin on my regular recipe. I am not going to mention a recipe with measured ingredients today but an idea of spices that I used and you could use too, as per your taste.


Phool Makhana / Foxnuts – 2 cups approximately

Ghee – 1 tbsp

Garam Masala 

Amchur / Dry Mango Powder 

Black pepper powder

Red chili powder 

Salt or Himalayan pink salt to taste


1. Dry roast the Makhanas till they are crunchy on low flame, for about 7-8 minutes.

2. Heat ghee in another small pan. Cool it a bit. Add the spices to it. Add this ghee tempering on top of the Makhanas and toss well.

3. Eat them warm. They are a just out of this world delicious. 

4. You may store them at the room temperature in a closed lid jar, when they cool completely.

Another Holi idea for quick snacks!



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  1. I’ve never heard of these, Sonal…so very interesting and they sound yummy! Is this something you find at the Indian Market? I can’t say I’ve ever seen them at Kroger…

  2. I haven’t been able to find makhana! Grrr…really want to taste these! But guess what? I found fresh methi! So beautiful!! Not sure what to do now. A little bitter, but not too bad. Smells good!

    1. Angie, fresh methi is used like spinach in vegetables. It can be added to flat breads or paranthas, made crackers with, made saag with spinach n other leaves. Make potato n methi or carrots n methi, seasonal sides in Indian food. I sometimes air dry these and sprinkle in my stews n dals n curries too.

    2. I am posting 3 recipes soon using methi. Had bought the fresh bunch myself :). Only leaves are used n stems are discarded.

      Makhana is easily available to any Indian grocery store. Amazon might have it too. You will love it. It’s used in curries as well