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Bored of munching on the very same salted makhana? How about spicing it up a minor? Or if you are not in the temper for that, then how about trying a bowl of tasty makhana lined in jaggery?

If you are previously craving these flavoured makhana types, here’s what you can do – -make these dishes with these basic and rapid recipes by superstar chef Sanjeev Kapoor.

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Peri peri makhana


2 tbsp – Coriander seeds

1½ tbsp – Cumin seeds

½ tbsp – Black peppercorns

4 – Dried crimson chillies

1¼ tbsp – Garlic granules

2 tsp – Dried oregano

1½ tsp – Dried parsley leaves

2 tsp – Dried basil leaves

1 – Bay leaf

¼ tsp – Citric acid

Salt to flavor

1 tbsp – Oil

4 cups – Makhana (Puffed lotus seeds)

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*Heat a pan and add coriander seeds, cumin seeds, black peppercorns and dried red chillies. Roast until aromatic.

*In a blender, incorporate dried red chillies, coriander seeds, garlic granules, dried oregano, dried parsley leaves, dried basil leaves, bay leaf, citric acid, and salt and grind to make a good powder.

*Pour oil in a pan and include the makhana. Roast till they are crisp.

*Empty the makhana in a bowl. Add 3 tbsp of the prepared masala and mix. Serve.

Gud makhana


¼ cup – H2o

¾ cup – Chopped jaggery

½ tsp – Fennel powder

¼ tsp – Green cardamom powder

¼ tsp – Dried ginger powder

1 tbsp – Toasted white sesame seeds

¼ cup -Desiccated coconut


*Warmth a pan and add chopped jaggery. To this, increase some drinking water and prepare dinner till the jaggery melts fully.

*Incorporate very little fennel powder, inexperienced cardamom powder and dried ginger powder and prepare dinner for about two minutes.

*Now insert the makhana and combine very well.

*Now increase some white sesame seeds on major together with some desiccated coconut. Mix all over again. Serve.

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