Makhana namkeen is usually prepared during navratri fasts or vrat in Indian society but they taste really scrumptious. The lotus seeds are good source of Antioxidant and many beneficial elements like calcium, Iron, protein and so on. These all elements make lotus seeds a healthy food. We have already prepared and shared the recipe of makhana raita with you all but today we are presenting how to make Makhana namkeen.
You can consume this light and healthy namkeen whenever you want. The crusty taste of this namkeen will also be liked by kids. So, try making this recipe of makhana namkeen with this easy and quick step-by-step method. Makhana namkeen keeps good for a week or so if stored in an airtight container.
1. Take lotus seeds in a plate. Clean them.
2. Heat a pan or wok with some ghee
3. Stir fry the lotus seeds until crispy and little brown in color. Keep the flame medium-low.
4. Drain out the fried lotus seeds on kitchen paper towels to remove the excess oil. Likewise fry all the lotus seeds.
5. Sprinkle chaat masala, black pepper powder and salt over these piping hot lotus seeds.
6. Mix it thoroughly until each lotus seed is coated with the masala really well and let it cool for a while.
7. After they cools down, they will become crisp to check that lift a lotus seed and pinch it between your thumb and fore finger. Delectable makhana namkeen is ready.
8. Serve this spicy and crispy lotus seeds namkeen anytime or with a steaming cup of tea or coffee. Store them in an airtight container when the seeds cool down completely. It keeps good for up to a month.
- While stir frying the lotus seeds keep the flame low.
- Store them in container only when they cools down completely.
- You can skip chaat masala if you want. Only salt and pepper also goes well with this namkeen.
- Lotus seeds – 50 grams
- Ghee – ½ cup
- Chaat masala – 1 tsp
- Black pepper – ¼ tsp
- Salt – ¼ tsp or to taste
- Heat a pan or wok with some ghee and stir fry the lotus seeds until crispy and little brown in color. Keep the flame medium-low.
- Drain out the fried lotus seeds on kitchen paper towels to remove the excess oil. Likewise fry all the lotus seeds.
- Sprinkle some masala over these piping hot lotus seeds and mix it thoroughly until each lotus seed is coated with it.
- Delectable makhana namkeen is ready. Store them in any air tight container when the seeds cool down completely. It keeps good for up to a month.
Show Comments (0)