Makhana (Fox Nuts): Puffed Lotus Seeds and How to Roast Them

Makhana, also called fox nuts or phool makhana, are the popped seeds of the lotus-family water plant Euryale ferox, which grows in ponds in parts of India, especially Bihar, and across East Asia. The seeds are harvested, dried and heated until they puff into pale, spongy white balls. They are light, with almost no flavour of their own, which makes them excellent carriers for spices.

Where they come from

Makhana farming is hard work. Harvesters gather the seeds from the bottom of ponds, then clean, sun-dry and roast them. A small hammer is used to crack the black shell, and the white kernel pops out when it is heated. They are used in Indian fasting foods and sweets, and in Chinese cooking and traditional food, where the seed is known as qian shi.

Flavour and texture

Plain makhana taste faintly sweet and starchy, like a cross between popcorn and a water chestnut. Raw ones are chewy, but roasted ones become crisp and airy. Because the flavour is gentle, they pick up seasonings quickly.

Roasting makhana

Warm a teaspoon of ghee, coconut oil or olive oil in a wide pan. Add two cups of makhana and stir over low heat for 8 to 10 minutes until they turn crisp and snap easily when pressed. Season with salt, black pepper, chaat masala, turmeric or chilli powder while warm. Cool completely before storing, or they lose crunch. A dry roast without oil also works.

Other ways to use them

In India, makhana are cooked into kheer, a creamy milk pudding, and into savoury curries with peas and cream. They can be ground into flour, used in porridge or added to trail mixes. Sweet versions can be coated with jaggery or caramel for a quick treat. Soaking them briefly in milk softens them for puddings.

Nutrition at a general level

Makhana are low in fat and light, and provide some carbohydrate, a little protein, and small amounts of minerals such as magnesium and potassium. Their puffiness means a big bowl has relatively few calories, but coatings of oil, sugar or cheese flavouring change that quickly. Check labels on flavoured packets.

Storage and cautions

Store roasted makhana in an airtight container once cooled completely, and they stay crisp for a couple of weeks. Raw ones last for months in a dry cupboard. If they turn soft, a few minutes in a warm pan crisps them again. Lotus-family seeds are not common allergens, but they can cause reactions in some people, and stomach discomfort or constipation has been reported if very large amounts are eaten. Fresh lotus seeds and nuts are different products from popped makhana, so follow cooking instructions on the packet.

This article is general information, not medical advice.