Makhana Namkeen Recipe

Cooking Directions

• STEP 1.Heat a pan over medium heat and dry roast the lotus seeds until they become crispy and golden brown.
• STEP 2.Remove the roasted lotus seeds from the pan and transfer them to a bowl.
• STEP 3.In the same pan, heat oil and add cumin seeds. Once the cumin seeds crackle, add curry leaves and sauté for a few seconds.
• STEP 4.Add turmeric powder, red chili powder, and salt to the pan. Mix well.
• STEP 5.Add the roasted lotus seeds to the pan and toss them with the spice mixture until they are evenly coated.
• STEP 6.Cook for another 2-3 minutes, stirring continuously, to allow the flavors to blend.
• STEP 7.Remove from heat and let the Makhana Namkeen cool completely before storing in an airtight container.
• STEP 8.Serve Makhana Namkeen as a snack or enjoy it with a cup of tea or coffee.

Cooking Tips

• Make sure to roast the lotus seeds on low to medium heat to prevent them from burning.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Store the Makhana Namkeen in an airtight container to maintain its crispiness.

Storage and Serving

• Store the Makhana Namkeen in an airtight container at room temperature.
• Serve it as a snack during tea time or as a crunchy topping for salads or yogurt.
• It can be stored for up to 2 weeks.