Fox nuts, also known as makhana or phool makhana, are among the healthiest foods. They might be a bit difficult to chew when eaten raw since they cling all over your mouth. However, after roasting, they became crispy and ideal for snacking.
Makhana is an amazing food that serves several purposes, such as being a superfood with numerous health advantages, a favourite ingredient during the Hindu fasting season, an auspicious sacrifice to gods and goddesses, and much more. Makhana has long been eaten as a snack during fasts in India or in kheer, raita, and sabzi but the simplest method to eat this nutrient-dense edible portion of the prickly water lily plant is to roast it. Here's how you can roast makhanas to have a delicious, high-protein snack.
What Is Makhana?
Makhana, sometimes called phool makhana, foxnuts, or gorgon nuts, are the edible, puffed seeds of the prickly water lily or Euryale ferox plant. These plants, which are native to eastern Asia, grow and thrive best in the marshy waters of ponds and marshes. In its cultivation, no fertilisers or pesticides are used. These seeds are therefore entirely organic in origin. It can be spiced up to suit individual preferences because of its neutral flavour and capacity to absorb seasonings.
Pop them whenever you want to have a little, wholesome snack, and it is an excellent option for binge-watching or movie marathons. Superior to that popcorn tub. The Indian state of Bihar bears much of the credit for the cultivation of makhana. From here, Makhana journeyed to other regions of India, arriving in nations such as Bangladesh, Pakistan, Malaysia, Canada, and so on. The Indian government has granted the Mithila Makhana from Bihar the Geographical Indication (GI) Tag. Makhana is also known as "black diamond."
The 3 Tips To Remember:
- Keep the fire on low and stir the makhana frequently while it roasts to avoid burning and guarantee even cooking. This keeps makhana from burning and aids in the uniform distribution of heat.
- To preserve its texture and taste, store the roasted makhana in an airtight container. By doing this, they won't become stale or lose their crunch.
- Before moving the roasted makhana to a storage container, let them cool fully. This keeps them crispy longer.
Roasted Makhana Recipe
Ingredients:
- 2 cups makhana
- 2 tablespoons of finely chopped mint leaves
- 1 tablespoon of ghee or oil
- 1 teaspoon chaat masala
- 1/2 teaspoon black salt
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon black pepper powder
- A pinch of hing (optional)
Method:
- Add oil or ghee to a pan or kadai that has been heated over medium heat.
- Add the makhana and roast over low to medium heat, stirring constantly, after the ghee has melted. The makhana should be roasted for ten to twelve minutes, or until they are crispy and have a light brown colour.
- Reduce the heat if you want to avoid burning. Take the roasted makhana off the hob and let it cool.
- The cooled roasted makhana, chopped mint leaves, chaat masala, black salt, roasted cumin powder, black pepper powder, and asafoetida (if used) should all be combined in a mixing bowl.
- Make sure the makhana is thoroughly covered with the mint and spice combination by giving it a good toss.
- As an alternative, you can also add chopped mint and homemade mint powder to this roasted Makhana dish.
- Give the makhana a good 10 to 15 minutes to settle so the flavours can combine.
- After the makhana is evenly coated and flavorful, store it in an airtight container or serve it right away.