Makhane, or Phool Makhane as they’re sometimes called, are the popped seeds or nuts of the lotus plant and they make a great popcorn-replacement snack.
By Ila Dubey Dhulipala
- 1 teaspoon ghee (or more, as needed)
- 2 cups of makhane
- Salt and Pepper to taste
- In a heavy skillet or kadhai (wok) heat a teaspoon of ghee, and swirl it around to coat the sides.
- Add 2 cups of makhane and toss well. Keep stirring over a low-medium flame for a few minutes until browned.
- They can guzzle up several tablespoons of ghee if you choose to use that much! But even as less as half a teaspoon will do just as well, providing the essential aroma while roasting. (I couldn't resist adding in one more teaspoons of ghee as I stirred!
- When nicely browned, aromatic and crisp, add the salt and pepper. Mix well.
I'm passionate about good nutrition and maintaining a conscious kitchen and trying to make organic, healthy, and sustainable choices. With home-cooking foodies on both sides of the family, a definitely-gourmet husband, kids with equally strong and very diverse tastes, there's never a dull day, and no shortage of food for the soul, mind, body and blog.