The raw lotus seeds are dry roasted in a pan or oven without any oil. This helps remove moisture and makes them easier to pop. Once the lotus seeds are sufficiently dried, they are placed in a pan or a specialized popping machine. Heat is applied, causing the moisture inside the seeds to expand rapidly. The rapid expansion of moisture creates pressure within the seeds, causing them to pop open and transform into light and fluffy popped makhanas.

• Crisp texture
• Non fried
• Lower fat content
• Reduced calorie intake
• Less greasy
• Source of fibre & protein
• Variety of flavours
• Dietary considerations).