Makhana, also called fox nuts or lotus seeds, has been established as a superfood helping people maintain low blood sugar levels, sustain performance, and promote muscle recovery. It is not just a celebrity favourite mid-morning or mid-meal snack, but athletes also incorporate it into their diet to benefit themselves. “What makes them special is the low-calorie, high-volume nature — a great way to fuel or recover without feeling too full or sluggish,” said Dt. Rajat Jain, Clinical & Sports Nutritionist, Diabetes Educator, in an exclusive chat with Slurrp.
Cultivated in Bihar, West Bengal, Assam, Tripura, Madhya Pradesh, Uttar Pradesh, Manipur, and other Indian states, this one ingredient is also considered sacrilege among Hindus on festive occasions. From panchamrit to panjiri, fox nuts shine as a much-awaited cameo in films, if not cast as the lead in a recipe. But the question is, why are home chefs not starring it as a hero in their dishes? Even if they do, the plot of the recipes seems redundant. But a few Indian chefs are writing new scripts in their kitchens with lotus seeds, and they are blockbuster hits.
Slurrp connected with Chef Nishant Choubey, Consulting Chef at Organic Bistro, Chef Rouble Chhabra, Founder at Elbuor, and Chef Aanal Kotak, Celebrity Chef, Retropreneur, TV Host, and YouTuber, to bring you one-of-a-kind recipes, featuring makhanas as the lead, from their cooking journal. Note these and give fox nuts a much-needed makeover in your kitchen, and collect all the compliments for your cooking.
Chef Nishant Choubey
While speaking with Slurrp, Chef Nishant Choubey discussed the untapped potential of makhanas, which inspired him to experiment with them. “Traditionally used during fasting or as a humble snack, it was rarely explored beyond its conventional form. But to me, it felt different—its lightness, adaptability, and texture reminded me of high-value ingredients in fine-dining kitchens,” he added.
He saw the ingredient as a blank canvas and elevated it. He used the powder to thicken gravies and replace refined starches with a gluten-free and nutritious alternative. He makes pancakes, pizza, and flatbreads with makhana. One of his most cherished recipes with fox nuts is Makhana Gnocchi with Blue Cheese Sauce—a bold union of Indian tradition and European finesse. What you won’t believe is the fact that this fusion delicacy also birthed the idea of Makhana Koftas, which Chef Nishant Choubey feels has a similar sense of innovation while being rooted in familiar Indian textures.
Spilling the secrets for this script, he said, “The gnocchi dough is crafted by blending powdered Makhana with roasted sweet potato, and a touch of black wheat flour for structure. The result is a gluten-free, earthy dumpling that is both soft and flavourful. After boiling and pan-searing, it’s served over a creamy blue cheese sauce, subtly spiced with nutmeg and white pepper. The interplay between the nutty, mellow gnocchi and the pungent richness of the cheese surprises most diners.”
Chef Aanal Kotak
When it comes to adding a fun twist to Indian recipes or experimenting with them, Chef Aanal Kotal is the expert. She experimented with makhanas in the first place because of its beautiful journey from transforming from a humble kitchen staple to now being recognised as a superfood.
“My grandmother and mother have both been fond of it, and I’ve grown up watching it being used in everyday cooking. From festive makhana kheer to comforting makhana sabzi, it has always been a part of our meals and memories,” she added.
Sharing insights into one of her experiments, she said, “My kids love flavoured milk, so I decided to use makhana as the base for a homemade chocolate-flavoured milk powder. It’s my healthier take on drink powders and similar store-bought options. Every morning, I mix this powder with milk and serve it to them, and they absolutely love it! It’s delicious, nourishing, and a guilt-free treat."
At her restaurant, The Secret Kitchen, Ahmedabad, the menu features several makhana-based dishes, especially North Indian curries, like the rich and indulgent Makhana Makhanwala. “It’s exciting to see how Makhana is evolving, from being used in traditional recipes to now making its way into modern and fusion cuisine. Its versatility and nutritional value truly make it a star ingredient,” she added.
Chef Rouble Chhabra
Chef Rouble Chhabra believes that fox nuts are like identical twins of popcorn and can replace them easily. She, in fact, uses them as thickeners for soups and gravies. There you have this ingredient in your pantry, and you keep on getting starchy thickeners from stores and food delivery portals.
Do you know how she has been giving a glam makeover to makhanas? You will be surprised, especially if you are a Delhiite and a foodie. Unveiling her secret, she said, “Butter chicken, actually. Instead of using cashew cream or heavy cream, makhana powder is a better option nutritionally and taste-wise also.”
She suggested home chefs never be afraid of experimenting, instead go above and beyond, because you never know which ingredient can surprise you. Who would have thought that fox nuts can act like a supporting cast in a multi-starrer sitcom, where their role is as important as the lead?