I have really loved all the time I have been able to spend in the kitchen over the summer. Our house has been full of snacks and treats. Now my husband and I are both working and busy, and I know I will have to work extra hard if I still want our snacks and dinners to be healthy and homemade. When my mother-in-law was here, she made this makhana (lotus seed) snack for my nephew’s after school snack. They are salty and crunchy and just what I am looking for in MY after school snack as well.
Bhuna Makhana (Toasted Lotus Seeds)
- 2 cups Phool Makhana (this can be purchased from your local Indian market)
- 2-3 tbsp oil or ghee (I used a mixture of both)
- black salt to taste
- chili powder to taste
- Heat oil/ghee over low-medium heat.
- Add the makhana to the pan. Toast slowly over low-medium heat. The makhana need to toast slowly in order to cook through.
- Stir the makhana frequently to avoid burning and to keep them cooking evenly.
- Toast until the makhana are toasted through and have a nice puffed texture when bitten into (about 10-12 minutes).
- Remove to plate to cool. Add black salt and chili powder (about 1/2 tsp each is what I used but adjust seasoning to taste).