Well you all know how the healthy snacking options is in craze right now like makhanas(fox nuts), Celery sticks with hummus, granola bars, kale chips etc., and when you make flavored ones, they’re gonna finish up in no time.
Phool makhanas are popped fox nuts/lotus seeds, which are widely used as snacks during fast. But we can also have it as a healthy snacking option on normal days. Also kids love it a lot, and you can make it sweet flavored like honey makhana, date makhana etc., And also they can be used to make kheer, curries.,
So while I was looking for some healthy snacking options, I was suggested by this yummy snack by one of my frined and as usual I did some healthy experimentation and made this moringa flavored makhanas using dried moringa/drumstick leaves which I keep in stock all the time.
It’s very easy to air dry this healthy and power packed leaves. All you gotta do is when you get these leaves, just cover them in a wet cotton cloth for 5-10 min and wipe gently, then just brush the leaves with the tips of your fingers from their twigs and place them on newspaper or a cotton towel and let them air dry them for up to week or 10 days indoors and store them up to one year in refrigerator(for maximum freshness) and up to 6 months in an airtight container.
Moringa is such a super food which has abundance of goodness, filled with vitamins, nutrients, minerals and helps in healing many ailments, with its anti-microbial and anti-bacterial properties. Also helps in maintaining blood sugar levels for diabetic patients, balancing the blood pressure levels for High BP patients. All my suggestion for you guys is to just try to include them in your daily diet or at least twice a week. I usually make a dal curry using moong dal, toor dal by adding this leaves and make a poriyal sometimes.
INGREDIENTS
Phool Makhana 4 cups
Dried moringa leaves 1 cup
Salt to taste
Pepper powder 1 tsp
Chaat masala 1 tbsp
Olive oil 3 tbsps
PROCEDURE
1. In a small bowl add the crush the dried moringa leaves in between your palms, salt, pepper powder, chaat masala, oil and give a nice stir until everything mixed properly and there are no lumps.
2. Now in a thick bottomed wide pan/Kadai, on a low-medium(level 3) heat dry roast the makhanas until they turn pinkish brown and this may take around 10-15 minutes and transfer them to a plate.
3. Now in the same kadai add the moringa mixture to the pan and add dry roasted makhanas and give a nice stir until each makhana is coated properly with the spice mix and roast for 2-3 minutes, switch off the flame and let them cool down to room temperature.
4. Now transfer them to a airtight glass container(make sure there’s no moisture) and store up to 2 weeks for maximum freshness.
FEW TIPS
1. You can also use moringa powder if you have and reduce the quantity by 1/4 cup and follow the same procedure.
2. You can also add in dried mint leaves, kasoori methi to make it even more nutritious and flavorful.
