Makhana, or lotus seeds, are a powerhouse of nutrition and an absolute delight when roasted to perfection. This Indian-style makhana salad takes inspiration from the classic beach pori, combining roasted makhana with fresh vegetables and tangy seasonings. Perfect as a healthy snack or a light meal, it’s crunchy, flavorful, and ready in minutes.

Let’s explore this simple and nutritious recipe that will instantly become your go-to for guilt-free munching!

Let’s Talk About Ingredients

• Makhana (Lotus Seeds): Roasted until crisp, these are the stars of the dish. They add crunch and are rich in protein and antioxidants.
• Vegetables: Onion, tomato, cucumber, and grated carrot bring freshness and vibrant colors. You can substitute with bell peppers or radish for variation.
• Seasonings: A mix of salt, chili powder, cumin powder, apple cider vinegar, and lemon juice creates a tangy, spicy kick. Adjust spices to your preference.
• Coriander Leaves: Adds a burst of freshness. Alternatively, you can use mint leaves.
• Iceberg Lettuce: Used for serving, this adds a crisp, refreshing layer to the salad.

Detailed Recipe

Video Recipe

Instructions

1. Heat a pan and dry roast 1 cup of makhana on low flame until crisp. Check by crushing; they should easily break. Transfer to a plate.
2. In the same pan, roast 1/4 cup peanuts until slightly brown. Remove the skin and set aside.
3. In a mixing bowl, combine the roasted makhana, peanuts, chopped onion, tomato, cucumber, and grated carrot.
4. Add 1/4 tsp salt, 1/2 tsp chili powder, 1/8 tsp cumin powder, 1/2 tsp apple cider vinegar, and 1/2 tsp lemon juice. Mix well.
5. Sprinkle chopped coriander leaves (2 tbsp) and mix again.
6. Serve the salad on a plate lined with iceberg lettuce for a fresh, crunchy presentation.
7. Enjoy immediately for the best texture!

Step Pics

Dry Roast Makhana/lotus seeds

dry roast until crisp

check by pressing it and it should be easily crushable

in same pan, take peanuts

roast until slightly brown

remove the peanut skin

take it in a mixing bowl

take all the vegetbales

add all the spice powders

add apple cider vinegar

add lemon juice

mix well

add roasted nuts

mix well

add chopped coriander leaves

serve on chopped lettuce

serve it fresh

Expert Tips

• Roast makhana on low flame for even crispness. Avoid burning them.
• Add the vegetables just before serving to maintain their crunchiness.
• Replace apple cider vinegar with tamarind juice for a more traditional twist.
• Serve fresh as the makhana tends to soften when stored.

FAQ

Can I prepare this salad in advance?
It’s best to roast the makhana and prepare the vegetables separately in advance. Mix everything just before serving to maintain the crunchiness.

What can I use instead of apple cider vinegar?
You can use tamarind juice, lemon juice, or white vinegar as a substitute for apple cider vinegar.

Can I skip peanuts?
Yes, you can skip peanuts or replace them with roasted almonds, cashews, or seeds for a nut-free option.

How do I store leftovers?
This salad is best consumed fresh. If needed, store the roasted makhana and vegetable mix separately in airtight containers and mix only when ready to serve.

Is this salad gluten-free?
Yes, this salad is naturally gluten-free, making it suitable for those with gluten sensitivities.

Recipe Card