Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Lotus seeds (makhana) | 180 g | Sweet, Astringent · Cooling |
 Ghee | 16 g | Sweet · Cooling |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 3 g | Salty · Cooling |
Step-by-Step Preparation
- Prepare the lotus seeds (makhana) in small, even pieces.
- Warm the ghee with cumin until aromatic.
- Add the prepared ingredients and rock salt; cook over medium-low heat, turning frequently.
- Continue until heated through with a dry, lightly crisp exterior, taking care not to scorch the spices.
- Serve warm in a modest portion.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (Indian household snack tradition)
Ghee-Roasted Makhana is a warm, simply seasoned snack rather than a cold or deeply fried preparation. Vata: choose a small soft portion and add ghee if dry. Pitta: keep pepper and sour garnish low. Kapha: use minimal ghee and emphasize the toasted finish.
USDA Nutrition Facts for Ghee-Roasted Makhana
| Nutrient | Per 100g | Per Serving (1 serving (50g)) |
|---|---|---|
| Energy (Calories) | 154 kcal | 78 kcal |
| Protein | 4.0 g | 2.0 g |
| Total Carbohydrates | 16.1 g | 8.1 g |
| Dietary Fiber | 0.2 g | 0.08 g |
| Total Sugars | 0.03 g | 0.02 g |
| Total Fat | 8.7 g | 4.4 g |
| Calcium | 53.7 mg | 27.1 mg |
| Iron | 1.84 mg | 0.93 mg |
| Magnesium | 55.4 mg | 28.0 mg |
| Phosphorus | 157.4 mg | 79.5 mg |
| Potassium | 354 mg | 179 mg |
| Sodium | 579 mg | 292 mg |
| Zinc | 0.32 mg | 0.16 mg |
| Copper | 0.10 mg | 0.05 mg |
| Manganese | 0.60 mg | 0.30 mg |
| Selenium | 0.08 µg | 0.04 µg |
| Vitamin C | 0.1 mg | 0.06 mg |
| Vitamin A (RAE) | 68.4 µg | 34.5 µg |
| Vitamin E | 0.27 mg | 0.14 mg |
| Vitamin K | 0.8 µg | 0.4 µg |
| Thiamin (Vitamin B1) | 0.16 mg | 0.08 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.45 mg | 0.23 mg |
| Vitamin B6 | 0.16 mg | 0.08 mg |
| Folate (DFE) | 25.1 µg | 12.7 µg |
| Choline | 2.1 mg | 1.1 mg |
