Makhana Namkeen
Makhana also known as lotus seeds or phool makhana. It's basically dried lotus seeds that are really good for health. Makhana namkeen is a low fat, tasty Indian snack. Makhanas are dried seeds that are got from the lotus plant and used in a wide variety of dishes. In north India it's used in many gravy dishes like in matar paneer dish, aloo matar (peas potato gravy) etc.
The health benefits of makhana are: It's a good source of protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. High in fibre and low in calories, it enables weight loss.
Makhana namkeen is very easy to make and is super delicious. It's a good tea time snack and goes very well with chai (Indian tea). You can store it in air-tight container for few days and can enjoy it later.
It's a healthy roasted snack, it requires less oil. The ingredients are makhana (dried lotus seeds), green chillies, peanuts, chana dal (split chickpeas), curry leaves and some Indian spices.
It's a light snack, full of nutrition, crispy, crunchy and yummy snack. This is one of my family's all time favourite tea time snack.
Recipe Servings: -
Cooking time: 15 Minutes
Ingredients
- Makhana (Dry Lotus Seeds) - 2 cups
- Peanuts - 1/2 cup
- Chana Dal (split chickpeas) - 1 tbsp
- Green Chillies (finely chopped) - 1-2
- Curry Leaves (dry or fresh)- 10 - 12
- Mustard Seeds - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Oil - 1/3 tbsp
- Salt - to taste
Preparation
- Take a non stick pan or a kadai. Dry roast makhana (dry lotus seeds) till gets crunchy on a medium flame. Keep stirring in between so that makhanas won't burn.
- Once done, take it out on a plate and keep it aside for later use.
- Heat oil in a pan on a medium flame. I normally prefers non stick pans and kadais for cooking as it requires less oil and the food did not stick to it's bottom.
- Once oil gets hot add mustard seeds and curry leaves. Let them sputter. You can use either fresh or dry curry leaves, which one is available.
- Then add finely chopped green chillies and mix well.
- Now add chana dal (split chickpeas) and mix it again.
- Now add peanuts and sauté till chana dal and peanuts gets little brown colour. Mix in between to avoid it from burning.
- Then add turmeric powder and salt and mix it again.
- Now add already dry roasted makhanas (lotus seeds) and mix well.
- Continuously stir it for a minute.
- Makhana Namkeen is ready.
- Let it cool down and then you can store in an air tight container and can keep it for 3-4 days.
- Enjoy makhana namkeen with chai (Indian tea).
