Tangy Roasted Fox Nuts/Phool Makhana

Hello friends

You can never have enough of these crunchy,tasty & tangy roasted makhanas(lotus seeds)! It is a perfect easy to prepare, healthy, evening snack. You can munch on these to fight food cravings or hunger pangs that often strike in between your main meals!

Good to know

Makhana/Fox nuts/lotus seeds are low in sodium. Their high calcium content is good for bone health.

Makes 1 medium snack bowl
Cuisine : Indian
Course : Snack
Difficulty Level : Very Easy


30 gm Phool Makhana (Fox Nuts)
3 tsp Olive Oil
1 tsp *Chat masala
1/4th tsp Chilli Flakes
1/4th tsp Kashmiri Red chilli powder
1/4th tsp Turmeric powder
1/4th tsp Black salt (Kala namak)
Juice of half lemon
Main Ingredient


1. Heat 2 tsp olive oil in a heavy bottom pan, add Makhana/Fox nuts and roast on low flame for 3-4 minutes.

2. Add 1 more tsp olive oil, red chilli powder, chilli flakes, black salt, chat masala, mix well and roast for another 1-2 minutes on low flame. (I could have added all the oil at once in the beginning only but makhanas are so good and quick at soaking up the oil that i prefer to add some in between as it allows the entire batch to be uniformly crispy!)

3. Add lemon juice, mix well

4. Remove from flame, your tangy, roasted makhana /fox nuts are now ready! Enjoy!

Tangy-Roasted Fox Nuts/Makhana

*Chat Masala is a spice mix from the Indian cuisine and is a mix of tangy and spicy flavours. It has cumin seeds, coriander seeds, black peppercorns, asafoetida (hing), dry mango powder and black salt.

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Good Morning

This is a healthy, easy to make breakfast & snack option especially for the north Indians like me who are not very quick with sambhar or when you don’t have enough time to cook sambhar!😀 These masala idlis (tempered semolina cakes) makes for an easy tiffin recipe, as you can do away with other accompaniments, just add a little ketchup at the top and you are done!

I am using a rava (semolina) idli readymix to prepare my batter. You can use any other idli batter of your choice.

Good to know

Semolina (sooji, rava) has zero cholesterol and it is rich in magnesium, Iron, protein and dietary fiber.

Makes 12 idlis
Course: Breakfast/Lunch/Snack
Cuisine: South Indian
Difficulty Level : Medium


2 cup, rava idli readymix (250 g)
1 cup sour curd (not needed if you are using fermented Idli batter)
3 tsp Onion garlic paste
4 tsp tomato puree
1 slit green chilly
1/2 tsp Mustard seeds
1/2 tsp sambhar powder (optional)
1/4th tsp Red chilli powder
1/2 tsp turmeric powder
1 bunch Fresh coriander leaves
5-8 Curry Leaves
1 Red whole kashmiri chilli (optional)
Salt to taste
Main Ingredients
Main Ingredients


  1. Put rava idli readymix and sour curd in a bowl, mix well. Add little water, mix again. Set aside for 10 minutes. Add some more water till you get a thick but smooth pouring consistency.
Idli Batter

2. Take idli tray and grease it with little oil. put a dollop of batter in each section. In a pressure cooker(or you can use idli maker), put enough water and bring it to boil. Reduce the flame and place the idli stand inside the pressure cooker, remove the weight and steam for 10 minutes on high flame. After few minutes, remove the idlis from the tray and keep aside.

Rava Idlis

2. Heat 2 tsp oil in a wok, add mustard seeds, slit green chilly, curry leaves and red whole kashmiri chilly. Let the mustard seeds splutter well.

3. Add 3 tsp onion garlic paste and saute it for few minutes, till translucent.

4. Add turmeric powder, sambhar powder, Red chilly powder, salt and tomato puree. Mix well and let it cook on low flame for 1-2 minutes. Add 1/2 cup of water and mix again.

5. One by one place your idlis (Steamed cakes) in the wok and gently toss the idlis in the gravy till the gravy is fully absorbed.

6. Garnish with fresh finely chopped coriander leaves, serve hot.

Masala Idli

Serving suggestion : Serve it with sweet or masala chaach (spicy buttermilk).

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