Spicy, roasted foxnuts also known as puffed lotus seeds or phool makhana taste a lot like popcorn and are a healthy, delicious snack ready in less than 10 minutes. Perfect for movie nights or whenever the nibbles strike!

Foxnuts are the edible seeds of the lotus plant known as Euryale Ferox found in Asia. I get them at Indian/Asian grocery store in the dried nuts/spices section or in the international section at some grocery stores.

Foxnuts have many healthful benefit. They are low in cholesterol, sodium, saturated fat and high in calcium, protein, carbohydrates, phosphorous, iron, thiamine, zinc and are free from trans fat – a real powerhouse.

In their natural state they can be chewy in texture and taste quite bland but roasting and flavouring them with either sweet or savoury will transform them into a delicious, low-fat treat. I went the savoury route here but you can spice them up any way you want or caramel coat them depending on your preference. Just roast and spice them and when they are cool, store in an airtight container for a week to ten day. Next time you want a light and nutritious snack, just have the roasted foxnuts. Try them instead of popcorn some time and let me know your experience.

If you are looking for something super easy, quick and very healthy then these spicy roasted foxnuts fit the bill perfectly.

Makhana Sabzi (Foxnut Curry)

Chana Masala (Savoury Chickpeas)

Spicy Roasted Foxnuts

Servings

Ingredients

• 4 Cups Foxnuts (makhana or phool makhana)
• 2 Teaspoons Coconut oil
• 1 Teaspoon Himalayan salt (or pink salt)
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Smoked Paprika

Servings Ingredients 4 Cups Foxnuts (makhana or phool makhana) 2 Teaspoons Coconut oil 1 Teaspoon Himalayan salt (or pink salt) 1 Teaspoon Garlic Powder 1 Teaspoon Smoked Paprika

Instructions

1. Place a heavy, wide pan on low heat. Add the oil and heat until it melts and begins to shimmer.
2. Add the foxnuts/makhana and roast on low heat until they become crisp and crunchy, approximately 10-12 minutes. Stir very frequently while roasting.
3. Add in the salt, garlic powder and smoked paprika. Stir and remove immediately from heat so the spices don't burn. Continue stirring until the spices evenly coat the foxnuts/makhana.
4. Serve hot or at room temperature and enjoy!
5. Store the roasted foxnuts/makhana in an airtight container for up to 7-10 days.