Makhana, or lotus seeds, are a traditional snack eaten in many places in the world, especially India. When you roast them, they become super crispy almost like popcorn, but they’re very healthy and super delicious!
- 3 cups of lotus seeds
- 1/4 teaspoon of ground turmeric
- 1/2 teaspoon of chili powder
- 1 teaspoon of chaat masala
- Kosher or sea salt to taste
- 2-3 teaspoons of neutral oil or ghee
- Put a pan on low heat and warm it up before adding the oil or ghee into it.
- Let the fat heat up and then add in the lotus seeds. Cook them for about 10 minutes to get them nice and crunchy, but make sure to move them around often so they don’t burn.
- Add in the turmeric, chili powder, and salt to your taste, but don’t mix until you turn the flame off or the spices can start to burn.
- Once the heat is off, then you mix everything together. Follow that by pour in the chaat masala and mixing again, and then serve right away so they’re nice and hot!
- If you do want to save them for later, make sure they’re in an air-tight container and heat them in on the stove or in the oven for a few minutes before eating!