Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry

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Macroni Potato Lotus seeds curry

Macaronis got infused in Sindhi Cuisine long back and still remains a hot favorite amongst us. The traditional Sindhi style of Onion Curry combined with the macaronis and  Potatoes and dried lotus seeds (Phool makhana or Phool Patasha), when served with traditional  bhugha chhanwaran (Sindhi Style rice), make up a hearty meal.

Today’s  recipe is slightly different from the way Sindhis generally make a curry. Instead of browning onions, I made a paste of onions along with some other ingredients which was then cooked and flavored with herbs and spices. A style, highly inspired from Soybean nuggets curry recipe from here. I tried it with soybean nuggets and it turned out to be awesome, so I went ahead and experimented it with Macaronis and phoolpatashas and it goes without saying that it was finger-lickingly good…Give it a shot!

But before jumping to the recipe of the day, let me share some of my childhood memories associated with lotus seeds. Fresh pods of lotus seeds were abundantly available during Monsoon, and as a kid I used to love to munch upon the fresh lotus seeds. After ages, I recently stumbled upon the fresh lotus pods and of course was smitten by the green seeds. Just take a look !

lotus pod

Fresh Green lotus seeds in Lotus pod, called Pabhoore or Dhodi in Sindhi

fresh lotus seeds

The irresistible greens…So fresh !

lotus seeds

Lotus seeds peeled and sliced

The phool batasha or makhane are the dried white lotus seeds used in Curries and also in Kheer. Here is what Wikipedia says about Lotus seeds

Two types of dried lotus seeds can be found commercially; brown peel and white. The former is harvested when the seed head of the lotus is ripe or nearly ripe and the latter is harvested when the seed head is still fully green, but with almost fully developed seeds. White lotus seeds are de-shelled and de-membraned. The bitter tasting germ of the seed is also removed at the time of harvest using a hollow needle, though some may still remain in the seed due to production oversight. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. These seeds are usually cracked in half in order to remove the germ since the seeds are hard enough to make the germs’ removal by needle difficult

And now the recipe…….

Macroni potato and lotus seeds curry

Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry
Recipe type: Main Course| Curry
Prep time:
Cook time:
Total time:
A Sindhi Style Curry with Macaronis , potato and lotus seeds
  • Onions 3
  • Tomato 1 large sized, grated
  • Green chillies 2-3
  • Ginger 1 inch piece
  • Garlic 3-4 cloves
  • Curd/yogurt 2-3 tsp (adjust curd and tomato ratio to suit your palate)
  • Oil 1 tbsp
  • Bay leaf 1
  • Black cardamom 1
  • Clove 1
  • Potatoes 2 large
  • Macaronis ½ cup
  • Dried lotus seeds ½ cup
  • Salt as per taste
  • Turmeric powder ¼ tsp
  • Coriander powder ½ -1 tsp
  • Garam masala powder few pinches
  • Kasoori methi and kitchen king masala( just one pinch each..optional)
  • Water to adjust consistency of gravy
  • Coriander leaves for garnishing
  1. Blend in food processor or mixie, peeled and sliced onions along with curd, ginger, garlic and some salt to make a smooth paste.
  2. Peel and cut potatoes into large chunks, rinse well with water and add some salt. Keep these aside for a while. Add some water if they tend to turn black.
  3. Take 1 tbsp of oil in a pressure cooker and heat it. Add bay leaf, clove, black cardamom and saute for few seconds.
  4. Add the onion paste and mix well. Keep stirring and sprinkle some drops of water if the mixture tends to stick to the bottom of the pressure cooker.
  5. Cook it till the paste turns golden brown in color, but make sure that it isn't charred. Keep sprinkling some water drops to avoid burning.
  6. Now add grated tomatoes,chopped green chillies, turmeric powder, coriander powder and mix well on high heat, till the tomatoes are cooked.
  7. Add the potatoes and around one cup of water and mix well.
  8. Close the lid of pressure cooker and cook the curry till pressure is released once ( One whistle).
  9. Put off the burner and wait till the pressure subsides.
  10. Now add the Macaronis and lotus seeds (Note: some prefer to dry roast the seeds before adding to curry, while others deep fry, some soaks these in water before adding to curry. But I like to cook them in curry directly....make your choice 🙂 ) and adjust the salt (There is already some salt in onion paste and potatoes, so be careful while adding more salt for macaronis and lotus seeds).
  11. Sprinkle a dash of kasoori methi and kitchen king (optional) and some garam masala powder and add about one more cup of water.
  12. Close the lid of cooker and cook further for one more whistle or you can cook it without the lid, on high flame till macaronis and lotus seeds are Al dente (Just cooked).
  13. Adjust the consistency of gravy and garnish with coriander leaves
  14. Serve it with Bhugha Chaanwaran, a typical Sindhi Style of Rice and enjoy the heavenly taste.
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18 thoughts on “Macroli Phoolpatasha Aloo Curry~Lotus Seeds,Macaroni and Potato Curry

  1. if making for a party, can you make a day or so in advance and keep in the fridge, the lotus seeds wont get soggy?

    • You can make the gravy and refrigerate/freeze it and add potatoes, macaroni and phool patasha when needed. Just pour the refrigerated gravy in a pressure cooker and add the rest of the stuff, mix and wait for 2 whistles of pressure cooker.

  2. Sanjana Rupani says:

    Excellent recipe. Really very delicious. Awaiting for another mouth watering recipe.

  3. Hi EveryOne,

    Thanks for the recipe

  4. ooooooh that looks so good…and different! thanks

  5. Hi Alka, Looks like your another innovative mouth-watering recipe….was wondering if we really need to boil the macroni before adding it to the gravy?..pls let me know…Thanks

  6. Hi ! Wow that looks so delicious, Alka you really brought the sindhi food out of the kitchen. The richness and versatility of the sindhi dishes with amazing photos to go with them. Keep it up.

  7. nice recepi of soya chunks
    u can make pulao of this as well make the gravy same way mix the washed rice to it very tasty pulao
    I have tried it on veg: days

  8. Its been ages and ages since i saw the fresh lotus seeds and with that absolutely gorgeous pictures you are bringing the real to me! What an exotic way to use macaroni. I really never heard of macaroni incorporated in a curry other than here.. ( You had another recipe I think with macaroni). I want the lotus seeds at any cost now.

  9. nice combo……….very innovative….!!!

  10. Wow wonderful combo. would like to have it immediately

  11. Beautiful post, Alka! It’s such a treat to see fresh phool-makhane!

  12. Dhodi!!! Wow ya…I remember eating them in my nanihal n my mama is an absolute fan…wish i cud get sum in pune too!!!

  13. OMG macaroni and lotus seeds curry ???woww, looks divine. Thanks for sharing!!!

  14. I thought Macaroni was something more western. Great to see this ingredient in a mouthwatering curry like this. And those lotus seeds are gorgeous. I would love to taste it.

  15. Gosh! where did you find those green things

    My favorite childhood memory is munching through them on a rainy morning

  16. I somehow fell in love with the ingredients macroni,lotus seeds…wow…bookmarked..definitely will give a try that combo..Never saw nor ate those fresh lotus seeds…next time if I find them I will definitely get them home

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