Premium Bihar Makhana

Our makhana comes directly from lotus seed farmers in Madhubani and Darbhanga districts of Bihar - the makhana bowl of India, which grows over 85% of the world's supply. We work with farmer cooperatives who hand-pop the seeds using traditional roasting, giving larger, crunchier puffs than machine-popped imports.

This is hand-sorted Grade A (Suta-6+) makhana - the largest size with a diameter of 21mm or more, fully bloomed, uniform ivory white, and no broken pieces. Grade A gives the crispest bite, absorbs masala evenly, and stays crunchy longer than smaller grades.

Dry roast on medium-low heat in a heavy pan for 4-5 minutes, stirring constantly until they turn slightly golden and break crisply when pressed. For flavoured makhana, add 1 tsp ghee, a pinch of rock salt, black pepper and chaat masala in the last 30 seconds of roasting. Cool fully before storing.

You can, but they taste bland and slightly chewy. Raw makhana is best roasted first - it takes less than 5 minutes and transforms the texture. Many customers also use raw makhana in kheer, curry and sabzi where it cooks inside the dish itself.

A typical 30g serving (about 2 handfuls of roasted puffs) contains approximately 105 calories, 2.7g protein, 0.03g fat, and 2.1g fibre. That makes it one of the lowest-calorie, most filling snacks you can eat - far better than chips, biscuits or namkeen.