- Makhanas are low in sodium content and high in potassium and magnesium, making them useful for people with high blood pressure.
- The high calcium content makes them great for bone and teeth health.
- The astringent properties in fox nuts help reduce kidney problems.
- They have antioxidant and anti-inflammatory properties that make them excellent for reducing chronic inflammation and oxidative stress in the body.
- Makhanas are low glycaemic index foods, which make them good for diabetes.
- The calcium and iron content present in makhanas make them great for pregnant women.
How to grow?
The seeds grow on the leaf in a pond or ideally in stagnant water. Collected seeds are then washed and sun-dried for a couple of hours. After they dry up, they are roasted in a pan at high flame and then hit immediately so that the black shells are broken and white puff pops out. Generally, only one-third of makhana is recovered from the whole lot as most of the water produced can’t be used.
- Makhana Chops Recipe
50 Gram Makhanas (puffed lotus seeds)
3-4 Arbi, boiled
1 tsp Red chilli powder
1 tsp Green chillies, finely chopped
1 tsp Ginger, finely chopped
A pinch of Mint chutney (optional)
To taste Rock salt
For shallow frying Ghee
1.Soak the lotus seeds in water for about 30 minutes, till they are soft.
2.Then squeeze the water from the seeds and roughly mash them in another bowl.
3.Grate the arbi along with the seeds and mash them well together.
4.Add the red chilli powder, green chillies, rock salt, ginger and mint, mix it well.
5.Take bits of the mixture and make small flat patties out of them.
6.Dab some ghee on a pan and shallow fry them till light brown.
7.Serve hot with mint chutney.
- Roasted Makhana Recipe
3 cups makhana (phool makhana or foxnuts or lotus seeds)
¼ teaspoon turmeric powder (haldi)
½ teaspoon red chili powder (lal mirch powder) or add as required
1 teaspoon chaat masala or add as required
rock salt as required
2 to 3 teaspoon oil or ghee
- Heat oil in a pan or kadai.
- Add the makhana and roast for a good 10-12 minutes on a low flame till they become crisp and crunchy. Keep on stirring in between.
- Lastly add all the spice powders and salt, except chaat masala.
- Switch off the fire as you don't want the spice powders to get burnt.
- Stir the whole mixture well.
- Lastly sprinkle the chaat masala powder and again mix well.
- Serve roasted makhana straightaway.
- Creamy Makhana Curry
2 cups phool makhana or lotus seeds (they keep in the pantry forever-- I am not even sure which year I bought mine, and they're still great)
1 cup green peas
1 medium onion , chopped
3 tsp vegetable oil , like canola
5 cloves of garlic , smashed or minced very fine
2 tsp ginger paste
1 tbsp coriander powder
1 tsp garam masala
1/2 to 1 tsp red chilli powder , like paprika or, if you've more adventurous tastebuds, cayenne
1/2 tsp turmeric
1 cup tomato puree
1/4 cup kasoori methi (dried fenugreek leaves-- pick them up when you shop for the lotus seeds at the Indian grocery store)
1/3 cup of cashews
Salt to taste
1/4 cup chopped coriander leaves
- Heat 1 tsp of the oil in a cast-iron or nonstick skillet and add the lotus seeds. Stir-fry them, stirring constantly, until they turn golden-brown and crisp. You don't want them to blacken.
- Put the lotus seeds in a bowl and set aside.
- Make a paste with the cashews and 1 cup of water and set aside.
- Heat the remaining oil in a skillet (if you used a cast-iron one to roast the lotus seeds, replace it with a nonstick or stainless steel one for the rest of the recipe. You're using tomato in the recipe and acidic ingredients don't react happily to cast iron).
- Add the onion and saute over medium heat until it turns transparent, about 5 minutes.
- Add the ginger and garlic and saute for a few seconds.
- Add the powdered spices and saute another 30 seconds.
- Add the tomato puree and mix thoroughly. Cook, stirring frequently, until the tomatoes darken and the oil begins to express itself.
- Add the lotus seeds, the frozen green peas, and the kasoori methi. Give it all a good stir and a cup of water.
- Once the curry comes to a boil, add the cashew paste and salt to taste. If the curry is too thick, add some water. I like my curry rather thick-- perfect to scoop up with an oven-fresh naan.
- Spritz in a few drops of lemon juice for some added complexity. Garnish with chopped coriander.