Spicy Roasted Phool Makhana (Foxnuts / popped lotus seeds)
1. Makhana – 2 cups
2. Oil / ghee – 2 – 3 tsp
Broken cashews – 2 – 3 tbsp
Peanuts – 2 – 3 tbsp
Curry leaves – A few
Asafoetida / hing – A tiny pinch
Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 3/4 tsp
Cumin powder – 1/4 tsp
Salt – To taste
- In a kadhai or wok, dry-roast the Makhana for 5 –7 minutes over medium heat till they become crisp. Set aside to cool down.
2. Heat oil/ ghee over medium heat. Fry cashews, peanuts and curry leaves until golden. Switch off the flame. Add hing, turmeric powder, chilli powder and cumin powder. Mix well. Add the roasted Makhana, salt and stir until well-coated with the spices. Cool down completely. Store the left-overs in an air-tight container.