Eating salad isn’t for everybody, but snacking is right? By consciously switching to Makhana (also called lotus seeds), you will improve your health and satisfy your taste buds simultaneously.
So many of us carelessly and sometimes even innocently consume things our bodies can’t properly digest. For instance, the stomach pain we experience after eating a bag of chips is a consequence of the digestive system straining itself, in order to break down highly processed foods. The longer the pain lasts for, the longer your body is taking to digest that substance.
If you really think about it, we reach for certain snacks because of its flavour or seasoning. With makhana, you can roast it, or fry it in some ghee and add whatever seasoning you like.
If you’re still not convinced, this amazing food has anti-aging properties, contains antioxidants and is supposed to help people with high blood pressure, heart diseases, obesity and diabetes.
Make it at home
As mentioned above, makhana can be lightly roasted on a tava, or fried in some ghee (on a medium flame) for about 10-15 minutes. Further, make sure all the seeds are touching the bottom of the pan during this step. For those of you trying to lose weight, roast your makhana and season it as per your preference.
Mix in the seasoning of your choice – here are some suggestions: salt and pepper, sriracha or hot sauce, chaat-masala, honey and sea salt, lime and pudina (mint) and cheese powder. Before adding your seasoning, check if the seeds are crisp on the inside by crushing them – they should break into small pieces.
If your seasoning is in a powdered form, add it after the makhana has been prepared and mix it in well. However, if it is in a liquid form (for instance a sauce) pour it all over the makhana, mix well and leave it in the pan for about 2-3 minutes (low flame or off) to make sure the liquid does not soften it.
Store it in an airtight container once cool, away from the moisture and direct sun light and it will last a few months.
I personally like to prepare a bowls worth of sriracha-makhana and consume it right away.
Author: Roxanne T