Makhana is lotus seeds. We do not eat it in Goa so I was not introduced to it until recently. It is a very common snack from the north of India. It is equivalent to popcorn in the West. It is healthier though 😉 Sure you get it in the stores, however, with a lot of additives and preservatives. I have come to love this snack and have tried to make it in different ways. It is a great make-ahead snack and when it is made in different flavors, it is even better! You can serve it at parties, have it with a cup of chai in the evening, or just enjoy when those midnight cravings set in!
What you will need:
| Ingredients | Quantity |
|---|---|
| Pudina Makhana: | |
| Makhana | 1 cup |
| Chopped Pudina/ Mint | 1/8 cup |
| Green Chilies | 4 |
| Chopped Coriander/Cilnatro | 1/8 cup |
| Salt | 1/2 teaspoon |
| Chaat Masala | 1 teaspoon |
| Oil | 2 tablespoons |
| Chili Cashew Makhana: | |
| Makhana | 1 cup |
| Cashews | 1/2 cup |
| Oil | 2 tablespoons |
| Salt | 3/4 teaspoon |
| Chili Powder | 1 teaspoon |
| Salt and Pepper Makhana: | |
| Makhana | 1 cup |
| Salt | 1/2 teaspoon |
| Pepper | 1 teaspoon |
| Tilgul Makhana: | |
| Makhana | 1 cup |
| Peanuts | 1/8 cup |
| Sesame Seeds | 1/8 cup |
| Jaggery | 1/4 cup |
| Water | 2 tablespoons |
Prep Time: 10 minutes for each type
Cook Time: 10 minutes for each type
Servings: 2 for each type
How to make it:
Pudina Makhana:
- Dry roast the makhana until crispy. Remove and keep aside.
- Make a fine paste with the mint, green chilies, coriander, chat masala and salt with no added water. You can make it in a mortar and pestle.
- Heat oil in a pan. Add the paste and let it fry till most of the moisture evaporates.
- Add the roasted makhana and mix it till the tadka coats it well.
Chili Cashew Makhana:
- Dry roast the makhana until crispy. Remove and keep aside.
- Heat oil in a pan. Add the cashews and roast them until they begin to brown.
- Turn the flame off. Add the chili powder and the roasted makhana.
- Mix till the tadka coats the makhana well.
Salt and Pepper Makhana:
- Dry roast the makhana until crispy. Remove and keep aside.
- Heat oil in a pan. Add salt and pepper powder to it and switch off the flame.
- Add the roasted makhana.
- Mix till the tadka coats the makhana well.
Tilgul Makhana:
- Dry roast the makhana until crispy. Remove and keep aside.
- Dry roast the peanuts until they begin to brown. Keep them aside with the roasted makhana.
- Roast the sesame seeds as well and keep them aside.
- Now add jaggery to the pan with 2 tablespoons of water. Mix until the jaggery melts and begins to boil.
- Add the peanuts, sesame seeds and makhana.
- Mix till the tadka coats it well.
- Tip: If you want to store it for a long time, add to an air tight container. It will last you for a month.
- Enjoy and do let us know which one you liked the best!