Makhana Farsan is a delightful Indian snack made from roasted lotus seeds (makhana) that are flavored with spices and nuts. A step-by-step guide on how to make Makhana Farsan:
Ingredients:
- 2 cups makhana (fox nuts or lotus seeds)
- 2 tablespoons ghee (clarified butter)
- 1/2 cup peanuts
- 1/2 cup cashews
- 1/2 cup almonds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 10-12 curry leaves
- 2-3 dried red chilies (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- A pinch of asafoetida (hing)
- 1 tablespoon chopped fresh coriander leaves (for garnish, optional)
Instructions:
1. Dry Roast Makhana:
- Heat a dry skillet or pan over medium heat. Add the makhana and roast them for about 5-7 minutes or until they become crisp and light brown. Stir continuously to prevent burning. Once done, transfer the roasted makhana to a bowl and set aside.
2. Roast Nuts:
- In the same skillet, add the peanuts, cashews, and almonds. Dry roast them for 4-5 minutes until they become slightly golden and crunchy. Remove them from the skillet and set aside.
3. Prepare the Spice Mix:
- In a small bowl, mix together the turmeric powder, red chili powder, and salt. Set aside.
4. Heat Ghee:
- In the same skillet, heat the ghee over medium heat.
5. Add Seasoning:
- Add cumin seeds and mustard seeds to the hot ghee. Let them splutter.
6. Add Spices:
- Add dried red chilies, curry leaves, and a pinch of asafoetida (hing) to the skillet. Sauté for a minute until the curry leaves become crisp.
7. Add Spice Mix:
- Lower the heat and add the prepared spice mix (turmeric, red chili powder, and salt) to the skillet. Mix well to coat the spices with ghee.
8. Combine with Makhana:
- Add the roasted makhana to the skillet and toss them in the spiced ghee mixture. Ensure the makhana are evenly coated with the spices.
9. Add Nuts:
- Add the roasted peanuts, cashews, and almonds to the skillet. Mix well to combine all the ingredients.
10. Cook and Stir:
- Cook the mixture for another 2-3 minutes, stirring continuously. This allows the flavors to meld and the nuts to absorb the spices.
11. Cool and Garnish:
- Remove the skillet from the heat and let the Makhana Farsan cool to room temperature. You can sprinkle chopped fresh coriander leaves for garnish if desired.
12. Store:
- Once completely cooled, store Makhana Farsan in an airtight container. It stays fresh for several days.
13. Serve:
- Enjoy your homemade Makhana Farsan as a crunchy and flavorful snack with a cup of tea or as an appetizer for any occasion.
Makhana Farsan is not only tasty but also a healthy snack option. It's low in fat and makes for a great munching option when you're craving something savory and crunchy.