ROASTED PEPPER MAKHANA

Makhana are edible seeds harvested from lotus plant. They’re small, white and puffed. It is often compared to popcorn in looks, but makhana has a much lighter, airy crunch. It is a mild, slightly nutty taste and is widely used in Indian and Asian cuisine.

Makhana is both a traditional food and a modern healthy snack. Nutritionally, makhana are low in calories and fat, high in protein and fiber and rich in minerals like calcium, magnesium and potassium. They’re also naturally gluten-free.

Roasted pepper makhana is a light, crunchy snack made with makhana. Makhana is roasted to perfection and seasoned with black pepper and spices. It has a warm, peppery kick with a subtle nutty flavour, making it a healthy and satisfying alternative to fried snacks.

ABOUT THE RECIPE:

Roasted pepper makhana is an easy-to-make recipe. The makhana could retain its crunch for a long time, making it a travel friendly snack. It can be stored in an airtight container, at room temperature for about 3 to 4 days.

This recipe is an excellent school snack for the kids. Make sure to adjust the amount of pepper while making it for the kids. I’ve used ghee to roast the makhana. Ghee can be replaced with butter or any neural oil (for vegan option).

INGREDIENTS FOR ROASTED PEPPER MAKHANA:

• MAKHANA – 100 GMS
• GHEE – 1 TBSP
• PEPPER POWDER – 1/2 TSP
• SALT – AS REQUIRED

HOW TO MAKE ROASTED PEPPER MAKHANA:

• Heat a kadai/wok, and add 1 tbsp of ghee to it.

• Once the ghee starts to melt, add the makhana to it.

• Also, add the salt and pepper to it, and mix everything well.

• On medium-low flame roast it until it changes color and becomes crunchy. It takes around 10 minutes on medium-low flame.

• Once the makhana is roasted completely, the salt and pepper added to the makhana will start to fall apart. At this stage, turn off the flame.

YUMMY, CRISPY AND DELICIOUS ROASTED PEPPER MAKHANA IS READY.

ROASTED PEPPER MAKHANA

Recipe by foodpassion1513

Servings

4

servings

Prep timeminutes

Cooking time

10

minutes

Calories

50-60

kcal

Ingredients

• MAKHANA – 100 GMS

• GHEE – 1 TBSP

• PEPPER POWDER – 1/2 TSP

• SALT – AS REQUIRED

Directions

• Heat a kadai/wok, and add 1 tbsp of ghee to it.
• Once the ghee starts to melt, add the makhana to it.
• Also, add the salt and pepper to it, and mix everything well.
• On medium-low flame roast it until it changes color and becomes crunchy. It takes around 10 minutes on medium-low flame.
• Once the makhana is roasted completely, the salt and pepper added to the makhana will start to fall apart. At this stage, turn off the flame.
• YUMMY, CRISPY AND DELICIOUS ROASTED PEPPER MAKHANA IS READY.