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5 INGREDIENTS •3 STEPS •20min

Roasted Lotus Seed

Name: Roasted Lotus Seed
Total time: 1200 s
Yield: 4
Ingredients: 1 cup Lotus Seeds; 1 teaspoon Red Chili Powder; 1 pinch Ground Turmeric; to taste Salt; 1 teaspoon Garam Masala

5.0

1 Ratings

A very healthy ingredients. The lotus seeds are rich in protein,carbohydrates, iron, zinc, thiamine and phosphorus. It has a very neutral taste so v are spicing it up

A very healthy ingredients. The lotus seeds are rich in protein,carbohydrates, iron, zinc, thiamine and phosphorus. It has a very neutral taste so v are spicing it up

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Dhebhashree Sivakumar

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Dhebhashree Sivakumar

20min

Total Time

$0.19

Cost Per Serving

Ingredients

Servings

US / METRIC

1 cup

Lotus Seeds

1 tsp

Red Chili Powder

1 pinch

Ground Turmeric

to taste

Salt

1 tsp

Garam Masala

or Chat Masala

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Nutrition Per Serving

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CALORIES

FAT

0.1 g

PROTEIN

0.4 g

CARBS

1.5 g

Cooking Instructions

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Step 1

Heat oil in a pan. Add the Lotus Seeds (1 cup) . Stir for 10 to 12 minutes or until golden brown over a low flame.

Step 2

Add Red Chili Powder (1 tsp) , Ground Turmeric (1 pinch) , and Salt (to taste) . Mix and switch off heat immediately because you do not want to burn your nose nor the seeds.

Step 3

Add Garam Masala (1 tsp) or chat masala and mix well. You can eat it hot or store it for whenever you want a snack.

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5.0

1 Ratings

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Nutrition Per Serving

Calories

% Daily Value*

Fat

0.1 g

Saturated Fat

0.0 g

Trans Fat

0.0 g

Cholesterol

0.0 mg

Carbohydrates

1.5 g

Fiber

0.0 g

Sugars

0.0 g

Protein

0.4 g

Sodium

35.5 mg

Vitamin D

Calcium

3.8 mg

Iron

0.3 mg

Potassium

29.4 mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.

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Roasted Lotus Seed

Ingredients

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