Description
Learn to make roasted makhana or popped water lily seed snacks, in three delicious ways! Salted Caramel, Salt & Vinegar, and Cheezy Garlic– All gluten-free and vegan!
Ingredients
Scale
The Basics
- 2–3 cups makhana
- neutral oil
- salt
Salted Caramel
- 3 tbsp coconut sugar
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp flaky salt, more to taste
Salt & Vinegar
- salt, to taste
- vinegar powder, to taste
Cheezy Garlic
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- salt, to taste
Instructions
Salted Caramel
- For this recipe, we’re roasting the makhana prior to flavouring, to achieve a little crunch before coating. Cook in a pan with just a touch of neutral oil for 4-5 minutes, stirring often, until crisp. You can test them by taking a bite–it should have a nice crunch throughout. Remove from the pan and set aside.
- Next, in the same pan, coconut sugar, maple syrup, vanilla extract, water and melt down, gently stirring until completely smooth.
- Bring the mixture to a bubble, then add baking soda and stir quickly until colour slightly changes then immediately remove from heat and add makhana to the pan.
- Toss to coat and then spread as evenly as possible on a baking sheet to cool completely.
Salt & Vinegar
- In a pan over medium high heat, roast makhana with neutral oil for 4-5 minutes. Sprinkle with salt and vinegar powder, to taste, and enjoy.
Cheezy Garlic
- Toss makhana in a mixing bowl with neutral oil, salt, nutritional yeast, garlic and onion powder and smoked paprika.
- Transter to a pan over medium high heat and roast makhana with neutral oil for 4-5 minutes. Season with salt, to taste.
Notes
More Seasoning Variations
Roasted makhana is an amazing blank canvas to work with. You can get creative with the seasonings and I highly encourage experimenting as there are countless ways to flavor your Indian water lily seeds, both sweet and savoury. Here are some other options to try:
- Indian spices
- Plain sea salt (this one’s self-explanatory)
- Dark chocolate (you could toss in maple syrup or sweetener of choice and coat with cacao powder)
- Furikake
- BBQ
- Chili lime
Storage Tips
- Store leftovers in an airtight container at room temperature and eat within one week for the best freshness and flavor.
- Prep Time: 5 mins
- Cook Time: 10 mins
Keywords: roasted makhana recipe, water lily seeds, healthy, gluten free, oil free, paleo, vegan, plant based, oil free