Light, crunchy and a little like popcorn, makhana (also called fox nuts or lotus seeds) are one of India's favourite snacks, and they're catching on in the UK.
What are they?
Makhana are the seeds of Euryale ferox, a water lily grown in ponds. Most of India's makhana comes from the Mithila region of Bihar, and "Mithila Makhana" carries a Geographical Indication (GI) tag, similar to how Champagne or Stilton are protected names. The seeds are harvested from the ponds, dried, then roasted until they pop into the puffy white balls you see in the pack.
What do they taste like?
On their own, very mild, almost neutral, with a crisp, airy crunch. That makes them a blank canvas for seasoning.
Three ways to eat them
- Ghee-roasted: warm a teaspoon of ghee in a pan, add a couple of handfuls of makhana and stir over a low heat for 5–8 minutes until they crunch when you bite one. Finish with a pinch of salt and pepper.
- Masala: as above, then toss with a little chilli powder, turmeric and chaat masala.
- Sweet: toss hot roasted makhana with a little melted jaggery and a pinch of cardamom.
Let them cool completely, then store them in an airtight jar.