Phool Makhana – Spicy Lotus Seed – Fox Nut

Phool Makhana – Spicy Lotus Seed – Fox Nut –

Not so long ago, we went to the movies frequently. Tubs of popcorn only enhanced the whole experience but not anymore. We don’t find the modern day cinema experience worthy of our money. Too many people, bratty children, extreme censorship and dirty auditoriums are a few things we don’t enjoy. For the past two years, we have been watching a lot of Television, mostly American and British. We are pretty much up to date with most of the popular drama, comedy, action and horror. We watch none of it without food on our laps. Our entertainment staple is mostly popcorn, dried lotus seeds, 80% dark chocolate, fruit shakes, smoothies, nuts, coffee and tea. We don’t make our own chocolate, so we can’t show you a recipe for that but the rest will be shot and released one after the other starting with this Phool Makhana recipe. Some call it Phool Makhani, Lotus seed and Fox nut, so suit yourself and call it whatever you want.

By the way, peanut or groundnut oil suits this recipe best. We have used others like sunflower and mustard but nothing works as good as peanut oil. Our Phool Makhana recipe will yield 2 servings, with 266 kilocalories in each. To follow our recipe, you will need the ingredients listed below.

Ingredients, Measurements & Nutritional Values

To Toast Lotus Seeds
Peanut oil	1 tablespoon
Dried lotus seeds (Fox nut)	60 grams
For Dry Rub
Desiccated garlic	10 grams
Desiccated white onion	15 grams
Black pepper powder	1 teaspoon
Paprika powder	1 teaspoon
Asafoetida	A pinch
Salt	To Taste
To Bind The Dry Rub
Peanut oil	1 tablespoon

Click on the nutritional chart below to zoom

Video Walk Through – Phool Makhana – Spicy Lotus Seed – Fox Nut

Instructions – Phool Makhana – Spicy Lotus Seed – Fox Nut

Prep Dry Rub

1. To a grinder add desiccated garlic, desiccated white onion flakes, black pepper powder, paprika powder, asafoetida and salt to taste.
2. Grind into a very fine powder and store in an air tight container. It is very important for the rub to be very fine, else it will not stick easily to the lotus seeds.

Prep Lotus Seeds (Phool Makhana)

1. Preheat your oven to 250°C (482°F) for 10 minutes.
2. Add lotus seeds to a mixing bowl and season with little peanut oil.
3. Spread the lotus seeds on a baking tray and transfer them to the oven at 250°C (482°F) for 10 to 12 minutes. NOTE – If you don’t own an oven, you can toast the seeds on a stove top. Set a heavy bottomed pot on medium heat and toast the seeds in small batches. Each batch should take about 3 to 4 minutes depending on the intensity of your heat source.
4. 10 to 12 minutes later, remove the toasted lotus seeds from the oven and transfer them to a mixing bowl. Add little peanut oil and toss quickly.
5. Add 2.5 tablespoons of the dry rub and toss again. Once every seed is coated nice and fine, serve immediately.

Phool Makhana – Spicy Lotus Seed, another healthy recipe, the hissing cooker way.