Makhanas have quietly become a part of our daily lives, something we snack on when we’re fasting, dieting, or simply craving something light and guilt-free. But have you ever wondered where they actually come from? Recently, Chef Sanjyot Keer explained the entire process in a video with Jitendra Kumar, the iconic Jeetu Bhaiya from Kota Factory.
The Process Of Harvesting Makhanas Begins In The Lake
Believe it or not, makhanas grow in lakes and ponds. They come from water lily plants that float on water. In the video, Chef Sanjyot Keer revealed that the seeds are very tiny, nothing like what you see in the packets at the store. Workers plunge into the water to collect these seeds manually. Once collected, the seeds are cleaned and washed thoroughly.
After they are clean, it’s time to roast them over heat. This is a very important stage since it gets the seeds ready for the next stage of the procedure. Here’s the interesting part: when most of us see a puffed snack, we assume it pops like popcorn. Even Jeetu Bhaiya thought the same. But Chef Sanjyot Keer explains that makhanas do not pop on their own. It’s because their outer covering is extremely hard, much harder than popcorn kernels.
How Do The Seeds Crack Open?
To actually get the makhana out, the roasted seeds need to be smacked with a heavy wooden tool. Yes, each seed is physically hit to crack open its shell. When the shell cracks, the soft, white makhana pops out. It’s delicate, fluffy, and nothing like the tough seed it once was.
Chef Sanjyot Keer also shared an interesting detail: the little black dots that occasionally appear on makhanas are actually pieces of the outer covering that came off during the process. It’s easy to forget that the makhanas we roast in ghee or sprinkle with masala go through such a careful and long process. It’s a snack shaped by skill and tradition, from serene lakes to expert hands cracking each seed open.
The next time you savour a bowl of makhanas, keep in mind that it marks the conclusion of a lovely journey that begins in a lake.
Cover Image Courtesy: Canva/subodhsathe and Chef Sanjyot Keer/Instagram
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