If you love a crispy, crunchy, lightly spiced snack to have with drinks, Masala Roasted Fox Nuts might just be your new favey. I also have a wonderful creamy phool makhana curry if you are looking to make a sabji out of them.
For centuries, Masala Phool Makhana has been cherished as a versatile snack, a savory delight, and even a religious offering in various Indian festivals. They are made using lightly fried puffed lotus seeds, sprinkled with classic sattvic spices.
In addition to being a healthier alternative to chips or crackers, toasted phool makhana make an awesome garnish (like you might do with sev or puffed rice) for your favorite vegetable preparations like saag aloo, dry bhindi, or aviyal, to add a little crunch.
Now, turn your home kitchen into a crispy snack factory with the perfect texture and flavor of Masala Phool Makhana!
🥰Why you are going to adore the ever-loving heck outta this recipe
✊Vegan AF: Not even ghee is used in this recipe. It is 100% plant-based as well as gluten-free.
Ekadasi Friendly Suddha Sattva: This snack is sattvic and ekadasi-friendly, containing no onions, garlic, or non-veg ingredients. It is perfectly suitable for bhoga offerings, so you can serve it as prasadam.
🌾🙅♀️Grain-Free Healthy Ingredients: With just 7 ingredients, Masala phool makhana contains no grains making it a wonderful option for those looking for something grain-like on ekeadasi or during caturmasya without breaking their vrata.
✅Tested and Approved Worldwide Like all of the recipes on my blog, this snack has undergone meticulous testing and tweaking to achieve perfection. In addition to my own testing, a dedicated team of recipe testers, hailing from kitchens worldwide, have given their stamp of approval. No matter where you are, with varying ingredient brands and gear, this recipe will not make you the world-wide joke of the galaxy for making a very sad snack.
🌶️ Notable ingredients and substitutions
Phool Makhana, also known as fox nuts, or lotus seeds, are nutrient-rich seeds native to India. These delicate, puffed seeds are revered for their crunchy texture and mild, nutty flavor.
Kashmiri Red Chili Powder
Hailing from the picturesque valleys of Kashmir, this chili Powder is known for its vibrant red color and moderate heat. Unlike regular chili powder, it adds a mild, fruity undertone along with a subtle kick, which is why I use it in everything from sukha kala chana to gajar ka achar! If unavailable, you can substitute it with a mix of paprika and cayenne pepper for a similar taste and color.
Asafetida (or asafoetida), commonly known as Hing, is a powerful root-based spice native to Central Asia. A pinch of this pungent spice goes a long way, adding a unique umami flavor that elevates the savory experience of Masala Phool Makhana. If you don’t follow a sattvic diet and don't have asafetida, you can use a mixture of garlic and onion powder to impart a similar flavor.
Amchur, derived from dried unripe green mangoes, originates from the Indian subcontinent. This tangy, fruity spice brings a delightful sourness to this snack as well as dishes like chana masala. In you can’t source amchur, use a small amount of sumac to achieve a comparable tartness.
Get ready to be stuck for the next 20 years, addicted to a crunchy snack food that is easy as heck to throw together! Use this photographic step-by-step guide, or follow along with the easy-to-print recipe card towards the bottom of this page.
Heat oil in a frying pan or cast-iron skillet over medium heat. If you intend to multiply the recipe, use a wider larger pan rather than a pot, so there is more surface contact for the fox nuts.
Add the phool makhana to the hot oil and stir regularly to ensure all sides of the lotus seeds are exposed to the heat, leading to a uniform and crispy texture.
The phool makhana will turn a light golden color and become crisp during sautéing. To check for crispiness, break one seed apart; it should be crunchy all the way through.
Once the phool makhana is toasted, add the Kashmiri red chili powder, asafetida (hing), coriander powder, amchur (mango powder), and salt.
Continue stirring so that the spices are well distributed.
Cooking Tip: Store any leftover Masala Phool Makhana in an airtight container only after it cools down completely to maintain its crispiness for later snacking.
Serve masala phool makhana on its own as a snack, or enjoy it as a crispy addition to your favey Indian dishes.
Flavorful Sabjis: Savor it with Bhindi (Okra), Saag Aloo (Spinach and Potato), or the unique and delicious Peerkagai Kootu (Ridge Gourd Curry). Serve it as a crunchy topping to parwal, aviyal, olan, or aromatic Vegan Butter Chicken made with my insanely realistic seitan chicken.
Rice and Dal: Enjoy Masala Phool Makhaana with Chana Dal or classic Arhar Dal for a protein-packed hullabaloo. Upgrade the whole experience further with soul-soothing Sattvic Red Lentil Dal. Serve it over Veg. Biryani for a regal feast, Coconut Rice for a tropical vibe, or Bulgur Pilaf for a wholesome and nutritious option.
Yes, Phool Makhana (Lotus Seeds) are gluten-free. They do not contain any gluten, making it a safe and suitable option for individuals with celiac disease or gluten sensitivity. If you strictly avoid gluten, ensure the asafoetida you use doesn’t contain wheat starch, as some brands do.
Masala Phool Makhana is a healthy snack best eaten when freshly made. But to store them and keep them crispy, follow these laws passed down from our celestial snack overlords:
Cool the roasted lotus seed to room temperature before storing it in an airtight container at room temperature.
Avoid Moisture: Moisture is the biggest enemy of crispiness. Ensure the phool makhana is entirely cooled before storing it, as any residual heat can create condensation in the container and cause the phool makhana will lose its crunch.
If you notice the phool makhana losing its crispiness over time, you can reheat it in a dry pan over low heat for a few minutes. This will help restore some of its original crunch.
✌️My favey dishes to serve with this snack:
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Masala Phool Makhana (Roasted Fox Nut Masala Recipe)
- Once the oil is hot, add the phool makhana (fox nuts, aka lotus seeds) to the pan.
- Sauté the phool makhana for about 5 minutes, stirring regularly until they turn lightly golden and become crisp.
- Add the Kashmiri red chili powder, asafetida (hing), coriander powder, amchur (mango powder), and salt to the roasted makhana in the pan.
- Continue to sauté and stir for an additional 2 minutes, ensuring the spices evenly coat the phool makhana and release their aromatic fragrance.
- If you want to add some extra bright red color, toss the cooked lotus seeds with extra red chili powder.
- Maintain a consistent medium heat to prevent burning while crisping the fox nuts.
- Stir frequently during sautéing to ensure even coating of spices.
- Store in an airtight container, lined with a paper towel, to preserve crispiness.
- Adjust spice levels to your preference for a personalized flavor experience.