This is our family’s staple snack recipe that I love to prepare in alternative weeks. Nowadays I try to preplan and make the coming week’s meals and snacks as well if possible.
This lotus seed snack will stay fresh if you keep it in an airtight container 3 to 4 days easily. This way, we can avoid packed junk food and satisfy our cravings for crunchy foods this way.
Most of us know the health benefits of lotus seed which helps prevent ageing and inflammation. Being protein-rich, gluten-free and low in calorie makes them ideal for weight loss. The low glycemic index makes these seeds suitable for Diabetics too.
High magnesium and low sodium levels benefit persons with high blood pressure. The versatility of the seeds help to add them in more recipe. It absorbs the other ingredients and gives a very good end product.
A paste made with lotus seed is used in many Chinese and Japanese desserts.
- Puffed lotus seeds-2 cups
- Oil-2 tbsp
- Curry leaves-2 springs
- Turmeric Powder-1/4 tsp
- Chilli powder-1/2 tsp
- Heat oil in wok or fry pan. Add curry leaves and salt.
- Add Lotus seed and fry. When the lotus seeds are crunchy add chilli powder and turmeric powder. Fry until most of the seeds coated with masala and crunchy.
- Serve hot with tea.
- Keep the temperature low while frying the lotus seeds to avoid burning.
- Add masala in the finishing stage as they tend to burn and stick to the bottom of the pan.
- If you prefer pepper instead of chilli powder add pepper powder and follow the rest of the steps.