Lotus seeds or phool makhana have umpteen health benefits and with minimal effort, can be turned into a delightful snack option to use as a filler between meals, after a rough exercise session, after school or work, or while simply acquiring couch potato status to binge watch a favorite TV drama series. They are brimming with antioxidants and fiber, and can be nibbled on guilt-free, as they’re low in calories and fat. Oh, and they’re simply delicious, as they graduate from being pillowy little buttons to crunchy puffballs.
Roasted Phool Makhana (Lotus seeds)
- 2 teaspoons ghee
- 2 cups phool makhana
- Fine sea salt to taste
- Fresh cracked pepper
- Heat the ghee in a kadhai or heavy bottomed pan placed on low heat. Add the phool makhana. Roast on a low flame for about 10 minutes, tossing frequently.
- Sprinkle the salt and pepper all over. Switch off the heat and allow the makhana to cool completely in the pan before transferring to an airtight container. They stay well in a tightly closed container for about a week.