Makhana – the Indian superfood that you must add to your diet
Include the popular superfood in your diet with the following dishes
Move over quinoa and indulge in some desi superfood instead. Makhana, the edible seed of the lotus plant of species Nelumbo nucifera is a rich source of proteins, vitamin B, and minerals. According to the Godrej Food Trends report 2021, there is a surge expected in demand for nutrient-dense, functional ingredient-based snack options such as makhana pops and munchies.
Survey designer and writer Rushina Munshaw Ghildiyal says that she is looking forward to exploring all things ‘desi’ in 2021. And indeed, makhana has been used around in Indian cuisine for a longer time than the other newly introduced superfoods. So, let’s explore more functional superfoods this year, starting with the powerhouse of protein and healthy fat – makhana.
Here’s how you can incorporate this desi power-packed protein into your diet.
Give the makhanas a delicious chaat twist! Sautee makhanas in a pan with some ghee, salt, chilli powder, chaat masala. Set it aside to cool. In a bowl, mix a small amount of powdered sugar with thick, creamy curd. Toss the makhanas in the sweet curd mixture. Pour it out in bowls and top it with your favourite green mint-garlic-chilli chutney and brown date-tamarind chutney. Serve with a final garnishing of finely chopped onions, roasted cumin powder, a dash of salt and lemon juice, a sprinkling of sev and freshly chopped coriander. Gorge into the delicious bowl of this non-fried chaat treat.
Indulge in this snack when you have a sweet craving without consuming any refined sugar. Toss some makhanas in ghee or coconut oil on low heat until they become crisp. In a pan, take some water and palm jaggery. As the jaggery dissolves and the mixture heats up, keep stirring and wait for it to have a sticky consistency. Add the toasted makhanas and stir until the makhanas are coated with the melted jaggery. Cool and store the crispy sweet snack in an airtight container and keep munching.
Get together makhanas and potatoes to make this delicious and simple snack. Just toast and pound some makhanas, mix them with mashed boiled potatoes, some chilli-garlic paste and add salt, turmeric and coriander powder. Make small balls of the mixture, press them between your palms and pan-fry them till they are crunchy and golden brown on both sides. Serve with some ketchup or mint chutney.
This simple preparation is a variation of the popular curd-based side dish that we enjoy with biryanis and spicy main course dishes. Instead of the fried boondi, toasted makhanas are mixed in curd with salt, cumin powder, chilli powder and garnished with chopped coriander.
Do you know of any other flavourful makhana recipes? Share in the comment section below.