Phool Makhana Pasta Indian Style / Fox nut Pasta

Phool Makhana / Fox nut / Lotus seed is highly nutritious. Puffed phool makhana is available in ready to eat packages. The puffed phool makhana is tasteless on its own. This is the first time that I am trying this puffed seed. I usually add chicken to make Indian style pasta but this time I added phool makhana and it tasted delicious.

Phool Makhana is high in protein, rich in calcium, less of saturated fat, contains less sodium and more potassium and so reduces blood pressure, reduces inflammation and detoxifies the spleen.

Phool Makhana Pasta Indian Style / Fox nut Pasta / Lotus seeds Pasta

Servings : 4

Ingredients

Phool Makhana / Fox nut / Lotus seeds - 50 gms

Pasta - 150 gms

Green peas - 1 cup (fresh)

Onion - 2 medium

Tomato - 4 medium

Ginger Garlic paste - 1 tsp

Red chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Water - 1 litre

Oil - 1 tbsp

Tomato Ketchup - 1 tbsp (optional)

Coriander Leaves

Preparation Method:

1. Puree tomato and keep aside.

2. In a big pan boil 1 litre of water, when the water starts to boil add 1 tsp of salt and 1/2 tsp of oil. Add the pasta and cook over medium flame, stirring occasionally. My pasta took about 10 minutes to be cooked al dente (cooked but still firm to bite). Filter the water and rinse it in cold water 1 time to stop it from cooking further. Keep aside.

3. In a kadai, heat oil and add fresh green peas and sauté till the peas start to burst.

4. Then add onion and sauté till the onions turn translucent.

5. Then add ginger garlic paste and sauté till the raw smell goes and a nice aroma come.

6. Then add tomato puree, red chilli powder, turmeric powder and salt and sauté till the tomato is cooked and oil separates.

7. Add the tomato ketchup. This is optional.

8. Add the cooked pasta and mix thoroughly.

9. In a kadai, dry fry the phool makhana / fox nut / lotus seeds. They will crisp up when fried. Do not burn it.

10. Add this phool makhana to the pasta and mix well just before serving.

11. Garnish with coriander leaves.

Notes :

• I preferred mixing the phool makhana in the pasta just before serving because I wanted it to stay crisp. The wet pasta makes the phool makhana a little soggy when it rests for a long time.

• You can add vegetable of your choice.