10-Minute Roasted Phool Makhana / Foxnuts
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Roasted phool makhana or fox nuts is an addictive treat that is perfect for movie nights or for whenever hunger strikes. A healthy alternative to chips, this crispy and light snack made from puffed lily seeds is ready in 10 minutes.
It is common knowledge that people of all ages love crunchy foods. The sound that we hear when we take a bite into these chips provides a sensory experience that makes these snacks hard to resist. Unfortunately, crunchy foods like chips and fries are deep-fried and not good for us in the long run.
Presenting a healthy option – Makhana! You’ll love it because it is
- Crispy and light
- Absolutely delicious
- Roasts in 10 minutes.
- It can be made vegan
- Allergy-friendly – gluten-free and nut-free!
- And…a nutrition-dense superfood!
When you make this light and airy snack, your tastebuds will not only thank you but your body will too. The store-bought ready to eat roasted makhana is expensive; that’s why making it at home not only makes it cost-effective but also ensures you have a healthy snack available in minutes.
Alright, let’s find out what gives this food its superfood status.
What is makhana/foxnuts?
Makhana is often mistaken for lotus seeds, but they are actually made from the seeds of the water lily. The black seeds are naturally dried and roasted until they crack open to reveal the white-colored product that we call makhana. They are also popularly called fox nuts, gorgon nut, or euryale.
Makhana on its own is bland and tasteless, but when mixed with spices it absorbs all the flavors, making it finger-licking good.
Fun fact: 90% of the world’s production of foxnuts comes from Bihar, India.
Recommended reading: Water lily vs Lotus seeds
Why are foxnuts good for you?
Foxnuts started trending in 2019 in most parts of the world but have been consumed in India for centuries now. As per ancient Ayurvedic medicine, water lily seeds are one of the most prescribed seeds in Ayurveda because of the following reasons –
- Recommended to folks with diabetes because it is a food with a low glycemic index.
- It is high in magnesium, potassium, and low in sodium which makes it heart-healthy.
- It is filling and low in calories which makes it an ideal snack for those who want to lose weight.
- It is allergy-friendly – Gluten-free, GMO-free, nut-free.
- It also has 50% more protein than popcorn.
- Makhanas also contain kaempferol, a flavonoid that helps slow down the aging process.
Read more: Water Lily seeds – the new superfood snack.
- Nylon khaman dhokla – Spongy, savory, and with a hint of sweetness, Gujarati nylon khaman dhokla is a light and healthy anytime snack. Get this failproof recipe to make it in the Instant Pot.
- Instant Pot Rava Dhokla – Looking for a delicious snack? Use this easy recipe to make Instant Rava Dhokla in your Instant Pot. It is a crowd-pleaser for sure!
- Air-fried nuts – Making roasted nuts at home is easier than you think and barely takes a few minutes! Learn how to air-fry this oil-free, one-ingredient healthy snack at home today.
- Cereal Chivda – Turn your leftover cereals into a snack that your kids will love to munch on during a road trip or after school.
- Poha Chivda – Say no to store-bought chivdas! Make this Poha chivda this Diwali and all you need is 10 minutes. Makes for a great after school snack as well!
Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -
- Read this article on 10 things to know before using your Instant Pot
- An in-depth guide on how to use your Instant Pot
- 10 Most Useful Instant Pot Accessories
- A massive collection of Instant Pot Recipes
- A list of best Instant Pot Cookbooks for every kind of diet
Roasted Phool Makhana / Fox nuts Recipe
Ingredients
- 2 teaspoons coconut oil, ghee, avocado or olive oil
- 7-8 curry leaves, optional
- ½ teaspoon turmeric powder
- salt to taste
- 1 teaspoon chaat masala, optional
- ½ teaspoon Kashmiri chili powder
- 6 cups makhana, fox nuts
Instructions
- Add coconut oil or ghee (if using) to a wok kept over medium heat.
- Once the ghee heats up, add all the spice powders - turmeric powder, salt, chaat masala, Kashmiri chili powder and mix well.
- Add makhana and mix well to evenly coat.
- Let it cook for about 8-10 minutes.
- The makhanas are cooked when you can easily crush them when placed between your thumb and index finger.
- Serve them immediately or save them for later in an air-tight container for up to 7 days.
Notes
Tips
- You can substitute ghee with any avocado, olive oil, or coconut oil to make it vegan.
- Uncooked makhana can be a little chewy so make sure you cook it till it is fully cooked and turns completely crunchy.
- You can add peanuts, mustard seeds, cumin seeds, etc in your tempering but I usually avoid it. It is because since makhanas are light just like popcorn if you add any other ingredients (other than spice powders) they just end up in the base of your pan.
- Totally skip the curry leaves if that's not your thing.
Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.
Nutrition
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
