Roasted Makhana | Peri Peri Flavour
Roasted Makhana
Fasting during Navratri; the word itself gives me hunger pangs big time! Even though you would not be able to consume a lot of food items, there are many that will keep you hale and hearty. Roasted Makhana | Peri Peri Flavour is the perfect snack as they are rich in antioxidants, fibres and minerals. You can even make sweet Makhana by caramelizing sugar or making jaggery syrup and tossing Makahna in them.
Roasted Makhana Snack
You can snack on fruits but I am a picky fruit eater. I do munch on almonds and walnuts which give instant energy. Roasted Lotus Seed or Makhana snack is just a healthy, nutritive alternative; the junk chips and other snacks available in the market are actually harmful. You must have heard of people having a sweet tooth. But strangely, the unique specimen that I am, I have a salt tooth! My need for a salt fix is too much and I can never think of a low salt diet. I am a big snacker and fasting for nine days without so many foods is not easy. Aren’t I lucky that my BP is always on the low side? Don’t know what would have happened if it was on the high.
What is Makhana
I was not overly fond of Lotus Seeds or Makhanas until I read about its many nutritional qualities. I ventured to taste it and found it matched by salt-snack standards. Makhana or lotus seed is an Asian water plant, mainly grown for its edible seeds. They are white and round in shape and look like popcorn. It is mostly grown in wetlands, ponds and lakes. It is considered to be easily digestible and having good nutritional content (good for Vrat days)
Benefits of Makhana
Makhana strengthens the heart and is very useful in anaemia. It is also an anti-oxidant and helps in regulating blood pressure Research says it is effective in treating insomnia and many other health benefits!
Roasted Makhana | Peri Peri Flavour
Other makhana flavours Pudina or Caramelized
For more simple Vrat recipes check these Banana Lassi, Banana Cutlets and Lauki ki Kheer., Sabudana ki khichdi Sweet Potato Chat
- 250 gms Makhana
- 2 tsp Ghee
- 1 tsp Red Chilli Powder
- 1 tsp black pepper
- Rock Salt to taste
- Heat the ghee in a wok and add the Makhana.
- Roast the Makhanas till they are crisp and crunchy.
- It takes around ten minutes to reach the crispy stage, so please keep stirring as they could get burnt
- Now add the rock salt and chilli powder.
- Cool and store in an air-tight container. They are addictive like popcorn so I don’t think you can store them.
- I kept popping in one after the other while roasting them.
The Makhana needs to be roasted nicely to stay crunchy.
Store in an air-tight container for a one-week shelf-life.
You can apply olive oil to the Makhana and roast in the oven.
