Phool makhana is popped lotus seeds, used in various recipes like snack, kheer or even gravy. Spicy phool makhana is an easy snack that can be made in jiffy. I made this same like I do kara pori (spicy murmura) I had no idea about these phool makhana and have seen at Mustafa here in Singapore. Since I had no idea about it, I never thought to buy but kept wondering what to do with it and how to cook it. Wanted to try first something easy and see how it tastes. At first bite I didn’t like but later it turned out to be very addictive, also same happened with Vj. Since it is really healthy, I thought this is a healthy alternative for pop corn.
Spicy phool makhana recipe
Recipe Cuisine:Indian | Recipe Category: Snack
Prep Time: 5 mins | Cook time: 5 mins | Serves:3
Prep Time: 5 mins | Cook time: 5 mins | Serves:3
Click here for cup measurements
Ingredients
Phool makhana – 3 cup
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – As needed
Ghee – 1 tbsp
Crushed garlic – 3 flakes (Optional)
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – As needed
Ghee – 1 tbsp
Crushed garlic – 3 flakes (Optional)
Instructions
- In a pan, heat 1 tsp of ghee and add the phool makhana to it. Toss occasionally and roast for 5 minutes or until crisp in medium flame.
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- Transfer to a plate and in the same pan, heat the remaining 2 tsp of ghee. Add crushed garlic and fry till fragrant. Switch off the flame and add red chilli powder, turmeric and salt. Give it a mix.
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- Add roasted phool makhana and toss well to evenly coat.
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Tips
- Adding crushed garlic is optional. You can skip it.
- This can be consumed during fasting periods and garlic should be avoided.
Once cooled down, transfer to an airtight container and serve as snack with tea/ coffee.
