Puffed Lotus seeds, or Makhana, are an unusual ingredient that is used in India and SE Asia. Makhana Palak is a wonderful dish of lotus seeds in a spinach gravy. But it is also beautiful to simply saute the puffed seeds in butter and sprinkle with salt and pepper.
Are you looking for recipes for snacks? Have a look here and here. Our favourite snack is Bhajji. See our lotus seed recipes. Other Indian recipes are here and here, or find inspiration in our Spring recipes here and here.
Salt and Pepper Buttery Makhana
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.
You can also stir fry them in this way it with salt, a pinch of sugar, red chili powder, chaat masala and some lemon zest.