Turmeric Black Pepper Roasted Makhana

 Turmeric Black Pepper Roasted Makhana: roasted makhana (foxnuts or lotus seeds) in ghee with turmeric powder, black pepper powder, and Himalayan salt (kala namak). It is perfect for a healthy anytime snack, makes great Festive snacks, or can be eaten during Indian fasts or vrats. 

What is Roasted Makhana?

Makhana or Phool Makhana, also known as fox nuts or lotus seeds, is a seed derived from a kind of lotus plant, primarily grown in India.

It’s been an essential part of traditional Indian cuisine for centuries, often consumed during religious fasting or as a healthy snack.

And this particular version, Turmeric Black Pepper Roasted Makhana is my all-time go-to snack since childhood.

It’s crunchy, light, yet filling and ready in less than 5-7 minutes. Making it a perfect Festive season snack too.

Till now, it’s been only famous in India, but suddenly due to an emerging demand for healthy, gluten-free, vegan snacks, this humble ingredient has become World famous.

Phool Makhana Benefits:

Here are the properties it’s famous for:

Glutenfree & Anti-Inflammatory: naturally gluten-free, making it suitable for people with gluten sensitivity or a gluten-free diet. It includes magnesium and potassium, can help reduce inflammation, contributing to improved heart health

Rich in protein, fiber: good source of plant-based protein and dietary fiber, making it a great option for people looking to maintain muscle mass and improve digestion

Low in Calorie: One of the biggest reasons it’s becoming popular is because its low in calories. A handful of makhana offers satisfying crunch and satiety without packing on extra calories

Filled with Antioxidants: contains powerful antioxidants that help neutralize free radicals, promoting better skin and overall health

Turmeric Black Pepper Roasted Makhana Ingredients:

Here is the quick recipe and you can customize (increase or decrease) it according to need:

• Makhana / PhoolMakhana (fox nuts)
• Turmeric Powder
• Freshly Ground Black Pepper
• Ghee / Any Light Oil
• Himalayan Pink Salt / Any Other Salt

How to Make Turmeric Roasted Phool Makhana: 

The steps are extremely easy:

1. We heat a non-stick pan on medium flames and add ghee
2. Then we slowly roast phool makhana for 3-4 minutes, stirring constantly until they turn light brown and crunchy.
3. In a small bowl, mix turmeric, black pepper, and pink salt (kala namak).
4. Once the makhana is roasted, sprinkle the spice mixture over the makhana and toss well to ensure even coating.
5. Turn off the flames, let the makhana cool down and enjoy them fresh or transfer them to an airtight container for later use.

How to Store Turmeric Black Pepper Phool Makhana

To keep your makhana fresh and crispy for longer periods, follow these storage tips:

Allow the roasted makhana to cool completely before storing it.

Use an airtight container to store the makhana. This will help retain its crunchiness and prevent it from getting soggy.

Store the container in a cool, dry place, away from direct sunlight.

Makhana typically lasts up to a week, but it’s best consumed within 3-4 days to enjoy maximum freshness.

For me, I usually eat this once or twice a week or sometimes less but definitely, it’s one of my first go-to snack in the house.

Whether you’re looking for a healthy alternative to chips or aiming to reap the benefits of turmeric and black pepper, this recipe will satisfy your cravings while promoting your health. 

Also it’s a nutrient-dense superfood and Incorporating this snack into your routine will give your body a boost of antioxidants, anti-inflammatory compounds, and essential nutrients.

Enjoy the crunch and health benefits of turmeric black pepper roasted makhana guilt-free!

 

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Yield: 2 cups

Turmeric Black Pepper Roasted Makhana

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Turmeric Black Pepper Roasted Makhana: roasted makhana (foxnuts or lotus seeds) in ghee with turmeric powder, black pepper powder, and Himalayan salt (kala namak). It is perfect for a healthy anytime snack, makes great Festive snacks, or can be eaten during Indian fasts or vrats. 

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 2 minutes

Ingredients

• 2 Cups Makhana / PhoolMakhana (fox nuts)
• 1.5 Tsp Turmeric Powder
• 2 Pinches Freshly Ground Black Pepper
• 1 Tbsp Ghee / Any Light Oil
• 1/2 Tsp Himalayan Pink Salt / Any Other Salt

Instructions

Step by Step Turmeric Black Pepper Roasted Makhana:

1. Heat a non-stick pan on medium flame and add 1 teaspoon of ghee or oil of choice.
2. Once the ghee has melted, toss in the makhana and roast them for 3-4 minutes, stirring constantly until they turn light brown and crunchy.
3. In a small bowl, mix turmeric, black pepper, and pink salt,
4. Once the makhana is roasted, sprinkle the spice mixture over the makhana and toss well to ensure even coating.
5. Let the makhana cool down before transferring them to a serving plate or an airtight container.
6. Enjoy Fresh

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 42Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 226mgCarbohydrates: 1gFiber: 3gSugar: 0gProtein: 9g