What is Roasted Makhana?
Makhana or Phool Makhana, also known as fox nuts or lotus seeds, is a seed derived from a kind of lotus plant, primarily grown in India. It’s been an essential part of traditional Indian cuisine for centuries, often consumed during religious fasting or as a healthy snack. And this particular version, Turmeric Black Pepper Roasted Makhana is my all-time go-to snack since childhood. It’s crunchy, light, yet filling and ready in less than 5-7 minutes. Making it a perfect Festive season snack too. Till now, it’s been only famous in India, but suddenly due to an emerging demand for healthy, gluten-free, vegan snacks, this humble ingredient has become World famous.
Phool Makhana Benefits:
Here are the properties it’s famous for: Glutenfree & Anti-Inflammatory: naturally gluten-free, making it suitable for people with gluten sensitivity or a gluten-free diet. It includes magnesium and potassium, can help reduce inflammation, contributing to improved heart health Rich in protein, fiber: good source of plant-based protein and dietary fiber, making it a great option for people looking to maintain muscle mass and improve digestion Low in Calorie: One of the biggest reasons it’s becoming popular is because its low in calories. A handful of makhana offers satisfying crunch and satiety without packing on extra calories Filled with Antioxidants: contains powerful antioxidants that help neutralize free radicals, promoting better skin and overall health
Turmeric Black Pepper Roasted Makhana Ingredients:
Here is the quick recipe and you can customize (increase or decrease) it according to need:
Makhana / PhoolMakhana (fox nuts) Turmeric Powder Freshly Ground Black Pepper Ghee / Any Light Oil Himalayan Pink Salt / Any Other Salt
How to Make Turmeric Roasted Phool Makhana:
The steps are extremely easy:
How to Store Turmeric Black Pepper Phool Makhana
To keep your makhana fresh and crispy for longer periods, follow these storage tips: Allow the roasted makhana to cool completely before storing it. Use an airtight container to store the makhana. This will help retain its crunchiness and prevent it from getting soggy. Store the container in a cool, dry place, away from direct sunlight. Makhana typically lasts up to a week, but it’s best consumed within 3-4 days to enjoy maximum freshness.
For me, I usually eat this once or twice a week or sometimes less but definitely, it’s one of my first go-to snack in the house. Whether you’re looking for a healthy alternative to chips or aiming to reap the benefits of turmeric and black pepper, this recipe will satisfy your cravings while promoting your health. Also it’s a nutrient-dense superfood and Incorporating this snack into your routine will give your body a boost of antioxidants, anti-inflammatory compounds, and essential nutrients. Enjoy the crunch and health benefits of turmeric black pepper roasted makhana guilt-free! Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here too : Facebook / Pinterest Savory Breakfast Poha Trifle (Savory Rice Flakes Breakfast) Healing Cashew Golden Milk #turmericmilk Shahi Dates Makhana Kheer Recipe (Sugarfree & Glutenfree)
