Spotting a pack of ‘makhanas’(lotus seeds) inside the pantry, I wondered if my son had honed his culinary skills beyond my expectations.

When questioned, he meekly uttered that he didn’t and asked if I knew.  Of course, I did!

The slow roasting process of raw phool-makhanas in a kadai began. Prior to filling the shallow ‘kadai’ with makhanas, two table spoonfuls of oil was heated a little, turmeric, red chilli powder and a pinch of salt was added. Then, the globule like pale-white makhanas were gently dropped in, coated in the oil mix.  After they were roasted a while, a pinch of chat masala was added. In less than ten minutes, the raw makhana seeds had turned into aromatic, crispy snack.

The ‘karrom-kurrum’ crunchy snack in the bowl was polished off within minutes.  Without embarassment, I would like to add that it has gained more popularity than the ubiquitous popcorn.

Makhana ‘chats’ are delicious as well..Coriander leaves and onions finely chopped whipped with curd and roasted makhanas added as toppings. One’s imagination can conjure up a chat as an amazing treat for the family.

Why not? After all, ‘Makhanas’ are good sources of protein and fiber, rich in antioxidants. (Grandma’s recipe has gained popularity  today, thanks to social media...)

Image (c) istock.com