Caramelised Masala Makhanas

Makhanas or foxnuts are made from lotus seeds. Every seedpod of a lotus has approximately 20 seeds that mature within 40 days. These seeds are scooped out, dried and then roasted in sand on a high flame. When the outer black shell breaks, the white puffs pop out, much like popcorn!


  • 4 cups makhanas
  • 4 tablespoons jaggery
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chilli flakes
  • ½ teaspoon garlic powder
  • 1 teaspoon chaat masala
  • 1 teaspoon oregano
  • 1 tablespoon ghee
  • 1 teaspoon chia seeds


  • Heat 1 teaspoon ghee and roast the makhanas till they are crispy. Take them out on a flat plate.
  • Now, in a pan, heat the jaggery with 2 tablespoons of water and as it bubbles up, add all the seasonings. Mix well and quickly turn off the flame. Add 1 teaspoon of ghee and mix in the makhanas so they get coated with the caramelised seasoning.
  • Add some chia seeds so they stick to the makhanas. Let them cool and serve.

Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba, which empowers kids with healthy food choices and uses cooking as a gender agnostic life skill. She has won many awards including the Orange Flower Award, Women Disruptors Award, Homepreneur Award and Web Wonder Women awarded by the Ministry of Women and Child Development. For more recipes, follow her on Instagram @recipe_dabba

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