Masala Phool Makhana (Roasted Fox Nut Masala Recipe)

5 from 1 vote

Masala Phool Makhana is a crunchy Indian snack that happens to be completely sattvic, vegan, gluten-free, and suitable even for ekadasi vrata!

Prep Time0

Cook Time5

Total Time5

Course: Snack

Cuisine: Indian

Servings: yield: 3 cups

Calories: 97kcal

Cost: $5.50

▢ 2 tablespoons cooking oil canola oil, olive oil, vegetable oil, or sunflower oil
▢ 3 cups phool makhana
▢ 2 teaspoons Kashmiri red chili powder
▢ ½ teaspoon asafetida hing
▢ ½ teaspoon coriander powder
▢ ¾ teaspoon amchur mango powder
▢ ½ teaspoon salt

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.