A while ago I made Makhana Palak – a wonderful dish of lotus seeds in a spinach gravy. This was the first time that I had used Makhana – I found them in my local Indian grocery after seeing them on the internet, and then Vegetarian In Me posted the Palak recipe. I made it with the Makhana and it was unusual and yummy
notyet100 left a comment on that post mentioning that she stir-fried makhana with sea salt and pepper.
It was enough to inspire me to try them, and I have made this a number of times. It is a great snack, buttery and luscious.
Salt and Pepper Buttery Makhana
Source : inspired by notyet100‘s comment
Prep time: 0 mins
Cooking time: 5 mins
Serves:as many as you like
Simply heat some ghee in the wok, stir fry the makhana for a few minutes, and then sprinkle liberally with sea salt (celtic sea salt if you can find it) and with freshly ground black pepper. Turn on the TV, relax and enjoy the buttery, salty, peppery makhana.