These 4 new flavours of Makhanas give a yummy twist to the healthy snack. Easy to make and relish, do try these delicious Makhanas today!
Ingredients
To Roast makhana’s
- 4 cups (128g) makhanas/lotus seeds dried
- 2 tablespoons ghee/clarified butter
Tomato & Cheese Makhana
- 1 cup (32g) roasted makhana
- 1 teaspoon low fat butter
- 1 teaspoon tomato powder
- 1½ teaspoon cheese powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Caramel Makhana
- 1 cup (32g) roasted makhana
- 1 teaspoon ghee/clarified butter
- ¼ cup jaggery/gud
- ¼ cup almonds
- 2 tablespoons sesame seeds
Masala Makhana
- 1 cup (32g) roasted makhana
- ¼ cup raw peanuts
- 2 tablespoons roasted chana daal
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon dry mango powder
- ½ teaspoon salt
- 20-22 kadi patta
- 1 tablespoon ghee/clarified butter
Classic Makhana
- 1 cup (32g) roasted makhana
- 1 teaspoon ghee/clarified butter
- ½ teaspoon salt
- ½ teaspoon black pepper powder
Note– Please read recipe notes in the end.
Main Equipments Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
To roast the makhana’s
- Place a pan over medium flame and add ghee. Once it melts add the makhanas.
- Now roast them for 4-5 minutes or until they turn crunchy. To check press the makhana with your fingers and it will break. If it has not roasted then it will still be soggy. They will also have a nice light brown colour on it.
Tomato & Cheese Makhana
- Place a pan over medium flame and add the low fat butter along with the roasted makhana’s and saute them for a minute.
- Add the cheese powder, tomato powder, garlic powder and salt. Now mix till all the makhana’s are well coated. The tomato and cheese makhana’s are ready.
- Let them cool down before eating and storing.
- Store in an airtight container for upto 2 weeks.
Caramel Makhana
- Place a pan over medium flame and add ghee. Once it melts add the jaggery powder and while stirring it continuously, cook till the jaggery melts completely. Do not cook on high flame, else the jaggery will burn.
- Now add the roasted makhana’s and almonds. Saute them for a minute, be careful as the caramel will be very hot.
- Finally top it with sesame seeds and mix till well combined. Do not touch the makhana’s until they cool down completely.
- Store in an airtight container for upto 2 weeks.
Masala Makhana
- Place a pan over medium heat and add ghee, once it becomes hot, add the mustard seeds, roasted chana dal, raw peanuts and curry leaves and saute for a minute.
- Now add the dry spices, turmeric powder, red chilli powder, dry mango powder, salt and saute for 30 seconds.
- Further add the roasted makhanas and mix until well combined. The masala makhana’s are ready.
- Let them cool down before eating and storing.
- Store in an airtight container for upto 2 weeks.
Classic Makhana
- Place a pan over medium heat and add ghee, once the ghee melts add the salt and black pepper powder and mix.
- Now add the roasted makhana’s and mix till everything is well combined. The classic makhana’s are ready.
- Let them cool down before eating and storing.
- Store in an airtight container for upto 2 weeks.
