Growing up in a traditional Indian vegetarian household, I was accustomed to a diverse array of vegetables, often consuming around 40 different varieties weekly. Despite this rich culinary exposure, I never encountered foxnuts during my childhood and youth. It was only in the past decade that I became aware of this unique food. Foxnuts, also known as makhana or lotus seeds, have been a staple in certain regional cuisines of India for centuries, particularly in Bihar. They are derived from the seeds of the Euryale ferox plant, a type of water lily. In recent years, foxnuts have gained nationwide popularity due to their impressive nutritional profile and health benefits. Rich in protein and low in fat, foxnuts are an excellent snack option for those seeking healthier alternatives. They are gluten-free and packed with essential nutrients such as magnesium, potassium, and phosphorus. The high antioxidant content in foxnuts helps combat inflammation and supports overall health. Additionally, their low glycemic index makes them suitable for individuals managing blood sugar levels. Incorporating foxnuts into one’s diet can contribute to improved heart health, better digestion, and weight management.

Ingredients
2 cups lotus seeds (makhana, alli vithai)
1 tsp cumin seeds (sabut jeera, jeeragam)
20-25 cashew nuts
2 tomatoes, chopped
3-4 green chili
1 beetroot, ground to a paste
2 onions, chopped fine
1 tbsp ginger-garlic paste
2 tbsp coriander powder
2 tbsp red chili powder
2 tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
Unrefined salt to taste
A handful of coriander leaves to garnish
Method
Transfer the cumin, cashew nuts, tomatoes and green chili to a blender
Grind to a smooth paste
Set aside
Heat a pan and roast the lotus seeds till the colour changes slightly
Check that the lotus seeds are crunchy
Remove from flame and set aside
In the same pan, add the ginger-garlic paste and onions
Mix well
Add salt and the ground masala
Mix well and add a little water
Add the beetroot paste and mix well again
Add coriander powder, red chili powder and garam masala
Add hot water to bring to the desired consistency
Mix well
Add dried fenugreek leaves, adjust salt
Cover and cook for a couple of minutes
Add lotus seeds and mix again
Remove from flame and serve hot with steamed red/brown/millet rice or Indian flatbreads
Enjoy!