11 Best Makhana (Fox Nuts or Lotus Seeds) Recipes

Used in most of the Indian subcontinent for everything from sweet snacks to savoury dishes, Lotus seeds are now revealed to have numerous health benefits. It isn’t just that though; in a culinary sense, this ingredient can be used in numerous ways and is versatile.

Popular and Healthy Indian Makhana Recipes

Here are some of the best lotus seeds recipes:

1. Phool Makhana

Healthy snacks are usually not as tasty – they’re often hard to come by, and that is exactly why phool makhana recipes are sought after and this one is a delight in every sense of the word.

Ingredients 

• 100 gm – lotus seeds
• 1 tsp turmeric
• 1 tsp black pepper
• 1 tsp Himalayan pink salt
• 1 tbsp clarified butter (ghee)
• 10 ml water

Total Cook Time 

• 5 minutes of prep time, 22 minutes of cooking time. Total cook time – 27 minutes.

Servings 

• This dish serves approximately 2-3 people.

Method 

• First, in a bowl, mix turmeric with the water.
• Add some Himalayan pink salt and black pepper.
• Add and mix lotus seeds thoroughly.
• In a frying pan, add clarified butter and heat on a low flame.
• Test the temperature by tossing in one seed. If it sizzles, add the rest in two batches.
• Each batch must roast evenly on all sides (the process usually takes 8-10 minutes per batch).

2. Fox Nut Pea Curry

This famous Indian curry is traditionally known as a matter sabji or a makhane ki sabji. Famous in most of the north of India, it is one of the best fox nut recipes available as a main course.

Ingredients 

• 1 cup of peas
• 2 large onions – chopped
• 1 cup of tomatoes – pureed
• 1 tablespoon of chilli powder (replace with white pepper if desired)
• 1 tablespoon of coriander powder
• A handful of fresh coriander
• 1 tablespoon of turmeric
• 1 tablespoon of mixed spices known as garam masala
• 1 piece of ginger root
• 1 clove of garlic
• 2 sticks of butter
• A handful of cashew nuts
• 1 cup of water
• 1 cup of fox nuts

Total Cook Time

• 10 minutes prep and 25 minutes of cooking time. Total cook time – 35 minutes

Servings 

• This dish serves up to 5 people.

Method 

• On a frying pan, place a half stick of butter and melt on a low flame, add fox nuts evenly roast on both sides.
• Melt the remaining stick of butter on a low flame in another pan; add garlic, cashew nuts and onions, let them brown slightly.
• Add tomato puree to the roasted nut mixture.
• Add half a cup of water to the mixture, let it come to a boil on the low flame.
• While bringing it to a boil, add turmeric and coriander powder to the remaining half cup of water and add to the mixture with the peas.
• Add chilli powder to the mixture, bring it to a boil on a low flame.
• Cover with a lid till it simmers into a gravy.
• Add fox nuts into the gravy, mix well and heat for a few more minutes.
• Switch off the gas and serve with roti.

3. Roasted Fox Nut Munchies

This magnificent roasted fox nut recipe is perfect for an evening snack and fits into the frame of the Indian street food scene in a category known as chaat. As far as roasted makhana recipes go, this is the snack epitome.

Ingredients 

• Phool Makhana – 3 cups
• Turmeric powder – ½ teaspoon
• Red chilli powder – ½ teaspoon
• Chaat powder – 1 teaspoon
• Ghee – 1 tablespoon
• Salt, to taste

Total Cook Time 

• This dish requires a total of 15 minutes cooling time and virtually no prep time, making this one of the easiest recipes here.

Servings 

• This dish can serve between 2-3 people.

Method 

• Dry roast the makhana for ten minutes in a thick bottomed pan.
• Once roasted, add the ghee and spices and roast for one more minute.
• Turn off the flame and allow the makhana to cool fully.
• Serve as a snack.

4. Makhana Moongphali Ki Khadi

This light gravy is yoghurt based and is a popular dish in Rajasthan and Gujarat. As with traditional recipes, it is thickened with flour and is perfect for the summer. It is best paired with hot steamed rice, though you could also eat it with roti in order to make your meal healthier.

 Ingredients 

• Ghee roasted phool makhana – ½ cup
• Curd/dahi– 1 cup
• Amaranth flour – 1 tablespoon
• Green chilli – 1, slit
• Salt, to taste

For Tempering

• Ghee – 1 teaspoon
• Cumin seeds – 1/2 teaspoon
• Cinnamon stick – ½ inch
• Clove – 2
• Hing – a pinch

Total Cook Time

• This dish is easy to prepare and takes a total of 30 minutes of actual cooking time.

Servings

• Serves 4

Method 

• Whisk together the amaranth flour, yoghurt, salt along with 2 cups of water and making sure there are no lumps.
• Heat the ghee in a deep pan.
• Once hot, add the remaining ingredients for tempering.
• Slowly add the yoghurt mixture while whisking continuously.
• Keep the heat low and cook for five minutes.
• Add the ghee roasted phool makhana and serve hot with steamed white rice.

5. Makhane Ki Kheer

This dessert recipe is rich, delicious, and packed with flavour. It is the perfect dish to prepare for a special occasion or celebration or if you simply feel like treating yourself.

Ingredients 

• Roasted phool makhana – 1 cup
• Ghee – 1 teaspoon
• Milk – 1 litre
• Sugar – ¼ cup
• Elaichi powder – ½ teaspoon
• Cinnamon – ½ inch
• Saffron strands
• Almonds – 1 tablespoon
• Raisins – ¼ cup
• Chironji – 1 tablespoon

Total Cook Time 

• This dish takes 5 minutes for prep time and 40 minutes of cooking time.

Servings 

• This recipe will easily serve 4 people.

Method

• Coarsely grind half of the roasted makhana and keep aside.
• Boil the milk until it reduces to half while stirring continuously.
• Add the sugar to the milk and all of the makhana and mix well. Cook for five to ten minutes.
• Add the saffron and elaichi powder and cook for 3 more minutes.
• While the milk mixture cooks, heat the ghee.
• Lightly roast the almonds, raisins, and chironji until they give off a rich, nutty aroma.
• Add the roasted nuts to the milk mixture and cook for a further 5 minutes.
• You can serve the kheer hot or after chilling for a couple of hours.

6. Aloo Makhani Sabji

This dish is very popular with those who are fasting. Fasting means different things in many parts of the country. While some abstain from eating rice, onions, and garlic, others refrain from consuming grains and wheat. This recipe is ideal for fasting as it has potato which is a good source of carbohydrates and energy.

Ingredients

• Baby potatoes – 1 cup
• Roasted makhana – 1 cup
• Cumin seeds – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Green chilli – 2, finely chopped
• Red chilli powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Salt, to taste
• Cooking oil – 2 teaspoons

Total Cook Time

• This recipe requires 10 minutes of prep time and 35 minutes of cooking time.

Servings

• Serves 2

Method 

• Boil the baby potatoes until they are fully cooked. Let it cool and then peel.
• Heat oil in a heavy bottom pan and add the cumin and fennel seeds.
• After they begin to splutter, add the spice powders and green chillies and stir for two minutes.
• Add the boiled and potatoes along with the salt and toss a couple of times until the spice mix coats the potatoes evenly.
• Add the roasted makhana and toss again. Cook for 3-4 minutes.
• Serve hot with rotis.

7. Palak Makhana

This north Indian dish has a thick creamy spinach base and is usually made during Navratri as it is a good dish for those who are fasting. This dish is served best with rotis though you can have it with plain steamed white rice.

Ingredients 

• Spinach leaves – 300gm
• Tomato – 2, diced
• Roasted phool makhana – 1 cup
• Cumin seeds – 1 teaspoon
• Garam masala powder – 1 teaspoon
• Red chilli powder – ½ teaspoon
• Turmeric powder – ½ teaspoon
• Cinnamon – 1 stick
• Milk – 2 tablespoons
• Ghee – 1 tablespoon
• Salt, to taste

Total Cook Time

• This dish requires 20 minutes of prep time and 30 minutes of cooking time.

Servings 

• Serves 3.

Method 

• Wash the spinach and cook it along with a few cumin seeds, turmeric powder, and green chillies for two whistles.
• Blend the spinach mixture to a paste and keep it aside.
• In a heavy bottomed pan, heat some ghee and temper the remaining cumin seeds. Then add the tomatoes and cook until they lose some of the liquid.
• Add the spice powders and roast for a minute.
• Add a splash of water and the spinach paste and cook for 3 minutes.
• Add the makhana and milk and bring to a boil.
• Serve with rotis.

8. Makhana Aloo Tikki

This tasty snack is crispy on the outside while soft and packed with flavour on the inside. This dish is popular during the Navratri celebrations.

Ingredients

• Potato – 4, boiled and mashed
• Phool makhana – 1 cup, roasted and ground
• Green chillies – 2, finely chopped
• Roasted peanuts – 2 tablespoons
• Chaat masala – 1 teaspoon
• Garam masala – 1 teaspoon
• Red chilli powder – ½ teaspoon
• Black salt, to taste
• Cooling oil

Total Cook Time

• This recipe requires 15 minutes of prep time and 15 minutes of cooking time.

Servings 

• Serves 4.

Method 

• Put all the ingredients in a bowl and mix well together.
• Check for seasoning and adjust accordingly.
• Heat oil in a frying pan.
• Shape the potato mixture into patties and fry on both sides until it turns golden brown.
• Serve with mint chutney.

9. Caramalised Makhana

This sweet snack is the perfect dish for when you are craving for something sweet without throwing out your diet plan.

Ingredients 

• Roasted phool makhana – 1 cup
• Jaggery – 50gm, powdered
• Water – 2 cups

Total Cook Time 

• This recipe requires 20 minutes of cooking time.

Servings

• Serves 4.

Method 

• In a heavy saucepan, add the water and jaggery without mixing them.
• Start heating the water on a gentle flame. The jaggery will first melt and then slowly start turning into a darker colour.
• Once the mixture thickens, remove from the flame.
• Add the roasted makhana and toss until fully coated with the caramelised jaggery.
• Cool thoroughly before serving.

10. Makhana Raita

This curd dish pairs well with paranthas, biryani, or pulao. The added makhana gives the dish a textural layer.

Ingredients

• Curd – 1 cup
• Roasted phool makhana – 1/2 cup
• Red chilli powder – 1 teaspoon
• Cumin powder – 1/2 teaspoon
• Garam masala powder – 1 pinch
• Coriander leaves – 2 sprigs, chopped
• Salt, to taste

Total Cook Time

• This dish needs 5 minutes of prep time and 5 minutes of cooking time.

Servings

• Serves 4.

Method 

• Put all the ingredients in a bowl except the makhana.
• Check for seasoning and adjust accordingly.
• Add the roasted makhana and mix well.
• Serve with hot pulao.

11. Mushroom Makhana

This gravy is flavourful and pairs perfectly with chapati. You can prepare this in advance and pack it for your lunch at the office for a nutritious and delicious meal.

Ingredients 

• ½ cup cashew nuts
• 1.5 cups lotus seeds
• 1 cup of finely sliced mushrooms
• 2 cups chopped tomatoes
• 2 tbsp of chilli powder
• 1 stick of fresh cinnamon
• 2 cloves
• 2 bay leaves
• 4 tbsp clarified butter or ghee

Total Cook Time 

• This dish has 15 min of prep and 35 minutes of cooking time with a total cook time of 50 minutes.

Servings

• This dish serves between 3-4 people.

Method 

• Put the onions, tomatoes, and cashew nuts along with 1 ½ cups of water in a pan and cook on a medium flame for ten minutes.
• Cool the mixture completely and then blend together.
• Heat some ghee and roast the whole spices.
• Add the onion and tomato mixture and cook for around 8 minutes.
• Add the mushrooms and makhana and continue to cook for 7 minutes.
• Add water if the gravy becomes too thick.
• Add salt to taste.
• Serve hot with puris.

It is essential to prepare and cook lotus seeds in an exact measure, don’t over season or under season and remember that all recipes could be better with hidden personal touches.

Also Read:

Roasted Makhana Recipe
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Delicious Brunch Recipes That Gives Best of Two Meals in One