Makhana Chaat

Makhana, also known as Phool Makhana or Fox Nuts are dried and puffed lotus seeds. These seeds originate in East Asia. The the process of cultivating, harvesting and processing these seeds is laborious, intricate work that only skilled farmers are known to manage.



Having originated in East Asia, Makhanas have gained popularity in the Western world as they are powerhouses of nutrition. Makhanas are loaded with soluble fiber, minerals such as magnesium and zinc, are low in fat and rich in protein.

In the Indian culture, several religious occassions call for a fast, and Makhanas are often the go to due to their nutrition and the satiety factor. I say, why only during a fast? Makhanas can be a great snack. They can be a snack, just like popcorn, because they can be used in snack mixes and can take on a variety of flavor profiles

Makhanas are readily available in Indian grocery stores. Alternatively, they are also available on Amazon. This Makhana chaat uses spiced homemade spiced Makhanas with traditional elements of a chaat such as onions, tomatoes, cilantro and chaat masala. A quick chaat recipe for for an afternoon snack or along with an evening desi chai.

Prep time10 minutes
Cook time10 minutes
Serves2

Ingredients

Base

  • Makhana – 2 cups

Vegetables

  • Carrots – 1/2 cup, shredded
  • Tomatoes – 1/2 cup, chopped
  • Onions – 1/4 cup, finely chopped

Spices and Herbs

  • Green Chillies – 1 tsp, finely chopped (Optional)
  • Curry Leaves – 4-5
  • Haldi Powder (Turmeric) – 1/4 tsp
  • Red Chilli Powder – 1/4 tsp
  • Chaat Masala – 1 tsp
  • Lemon Juice – 1 tsp
  • Cilantro – 2 tbsp, finely chopped
  • Salt – As per taste
  • Hing (Asafoetida) – 1/4 tsp

Oils

  • Cooking Oil – 1 tbsp

Method

  1. In a pan, add oil. Once it has heated up, add curry leaves
  2. When the curry leaves splutter, add the hing, haldi and red chilli powder. Fry these in the oil for 30 seconds until the spices bloom and the rawness of the spices has been cooked
  3. Add the makhana and mix well with the spices. Continue to roast for 3-4 minutes
  4. Transfer the spiced roasted makhana to a mixing bowl
  5. Add the chopped vegetables, chaat masala (and green chillies) and mix well. Adjust the chaat masala as needed
  6. Transfer a portion to a bowl, garnish with cilantro (and optional peanuts for a crunch) and enjoy with a side of masala chai or as an afternoon snack at work

You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s