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



  1. 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.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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