Lotus Seeds (Makhanas): Makhanas are gluten free, protein rich and high in carbohydrates. They are low in calories, thus making them an ideal snack for weight loss. Makhanas are also known as fox nuts.

MAKHANA SNACK

INGREDIENTS:

  • 4cups - makhana
  • 2tsp - clarified butter (ghee)
  • 15 - curry leaves
  • 8 - dry red chillies, whole
  • 1/2tsp - turmeric powder
  • 1/2tsp - kashmiri chilli powder
  • 1/2tsp - black pepper powder
  • 1tsp - salt
  • 1tsp - chaat masala powder
  • 1/4tsp - mango powder (amchoor powder)
  • 1tsp - mustard seeds
  • 1/4tsp - fenugreek seeds
  • 10 - curry leaves
  • 1/2cup - peanuts
  • 1tbsp - channa dal

METHOD

  • In a medium size heavy base fry pan dry roast the makhanas over low flame while stirring continuously till they are brown and crisp.
  • Then transfer them into a plate (to check if they are chrisp, press one roasted makhana with your fingers ).
  • In the same fry pan add 1 teaspoon of clarified butter over medium flame.
  • Once the butter melts add curry leaves, break red chillies with your hand and add them, stir.
  • Add turmeric powder, chilli powder, black pepper powder and salt, sauté for a minute.
  • Add chaat masala, mango powder, mix well and then remove the pan from the flame.
  • Let it cool then grind everything together and transfer it into a plate.
  • Then in the same pan add another 1 teaspoon of butter over medium flame.
  • Add mustard seeds, fenugreek seeds, curry leaves when they start to splatter add peanuts and channa dal; fry everything together for 2-3 minutes.
  • Add roasted makhanas to the peanut mixture and mix well.
  • Then transfer everything into a plate to cool.
  • Once the makhana mixture is of room temperature, store it in an air tight glass container.
  • Serve with a cup of tea.

MAKHANA TIKKIES

INGREDIENTS:

  • 1cup - makhana
  • 1tsp - clarified butter (ghee)
  • 2tbsp - peanuts
  • 4 - potatoes, medium
  • 3 - green chillies
  • 1tsp - fennel seeds
  • 1tsp garam masala powder
  • 1tsp - chaat masala powder
  • 1tsp - salt
  • Coriander leaves
  • 4tbsp - oil
     

METHOD

  •  In a medium heavy base fry pan add clarified butter over low flame.
  • Add makhana and roast them for 5-6 minutes till they are slightly brown and crisp. Set aside.
  • In the same pan dry roast peanuts then transfer them into a plate to cool.
  • Boil potatoes and mash them with the fork.
  • Coarse grind the roasted makhanas and peanuts separately then transfer them into a large bowl.
  • Add mashed potatoes to the makhana mixture.
  • Chop green chillies then add them to the makhana mixture.
  • Add fennel seeds, garam masala powder, chaat masala powder and salt, mix well.
  • Chop fresh coriander leaves and add them to the makhana mixture, mix everything well with the fork.
  • Moist your palms with little oil then form the mixture into round or oval tikkies.

In the same fry pan add 2 tablespoon of oil over medium flame.
Sauté tikkies lightly in pan until both sides are golden brown in colour.
Add another 2 tablespoon of oil and fry another batch of tikkies.
Repeat the process until all the tikkies are done.
Serve with ketchup or chutney.

CARAMELIZED MAKHANA

INGREDIENTS:

  • 2cups - makhana
  • 1/2cup - jaggery, chopped (gur)
  • 1tbsp - clarified butter (ghee)
  • 1tsp - sesame seeds

METHOD

  • In a medium size heavy base fry pan dry roast the makhanas over low flame while stirring continuously till they are brown and crisp. set aside.
  • In the same pan add clarified butter over medium flame.
  • Add jaggery and let it melt while stirring continuously.
  • Once the jaggery is melted remove the pan form the flame.
  • Add makhana and quickly and continuously stir to coat the makhana’s with the jaggery (in a few minutes Makhanas would be covered with jaggery).
  • Sprinkle sesame seed while stirring the makhanas (if the makhanas stick to each other that is fine you can seperate them once they are cool).
  • Once the makhanas are cool, store them in an airtight container.
  • Serve (its a good snack that you can nibble at any time).