Mithila
Makhana
GI-tagged lotus seeds from the sacred wetlands of Mithila, Bihar — hand-harvested by the Mallah community and sand-roasted to a perfect crisp. No seasonings, no additives, no preservatives. Just the pure, authentic flavour of one of India's most ancient superfoods.
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Available on Blinkit & Zepto in Delhi, Mumbai, Bangalore, Kolkata, Hyderabad
Tasting Notes
Certifications
GI Certificate
Mithila Makhana holds a Geographical Indication (GI) tag from the Government of India (2022), recognising its exclusive origin from the wetlands of Darbhanga, Madhubani, Sitamarhi, and Supaul districts of Bihar. The GI protects the authentic hand-harvested, sand-roasted lotus seed from imitation products.
The Sacred Ponds of Mithila.
In the shallow, still ponds and seasonal wetlands of Mithila — the ancient cultural heartland spanning northern Bihar and southern Nepal — grows Euryale ferox, the prickly water lily whose seeds have been harvested as food and medicine for over 3,000 years. Known as makhana in Hindi and phool makhana when roasted, these lotus seeds are Bihar's most celebrated agricultural product.
The harvest is entirely manual. Mallah community farmers wade into waist-deep water to collect the spiny seed pods, a process that has remained unchanged for centuries. The raw seeds are then sand-roasted in large iron woks over wood fires — a technique that requires years of practice to master. The heat causes the seed to pop and expand, creating the light, crispy puff that makes makhana so distinctive.
Bihar produces over 90% of the world's makhana supply. The GI tag (2022) protects this heritage and ensures that farmers in Darbhanga, Madhubani, and surrounding districts receive fair recognition and pricing for their craft. Ama (अमा) sources directly from Mallah farming cooperatives, paying a premium that supports the continuation of this ancient practice.
Read Full Origin Story
Farm to Kitchen
The Journey of
Mithila Makhana
From cultivation and harvest to processing and your kitchen - watch the full story behind every batch.
Harvesting Lotus Seeds in Mithila
Follow the farmers of Darbhanga and Madhubani as they harvest makhana from the lotus ponds of Mithila — a labour-intensive process done entirely by hand in waist-deep water.
The Art of Roasting Makhana
Watch the traditional sand-roasting technique used to pop raw lotus seeds into the light, crispy puffs we know as makhana — a skill passed down through generations of Mallah communities.
From Pond to Pack
See how our flavour team carefully seasons each batch — from the plain roasted base to the finished cheese and peri peri variants — ensuring consistent quality and no artificial additives.
Videos will be published on the Amā Foods YouTube channel. Subscribe to be notified when new cultivation footage goes live.
FAQs
Frequently Asked Questions
Customer Reviews
What People Are Saying
5.0
3 reviews
Verified Purchases
All reviews are from customers who purchased this product. We never incentivise or fabricate reviews.
July 2026
Finally a healthy snack that actually tastes exciting
I have been trying to replace chips with something better and this is it. The peri peri flavour is genuinely spicy and complex — not that fake powder taste you get from most makhana brands. The texture is perfect, every puff is crisp. I finished the whole bag in one sitting.
July 2026
My kids have replaced chips with this and I could not be happier
The cheese flavour is genuinely good — not that artificial powdery taste you get from most cheese snacks. It tastes like real cheese. My kids are obsessed and I am happy because makhana is so much better for them than potato chips. We go through two bags a week.
June 2026
The plain version is perfect for making your own flavours
I love that they offer a plain version. I roast it at home with ghee, rock salt, and a little chaat masala — it is incredible. The quality of the makhana itself is exceptional, very fresh and crispy. The GI tag from Mithila makes a real difference.
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