Whether you are fasting, looking for an easy snack, or need something quick for kids, roasted makhana is a winner every time! It’s super easy to make and gets done in under 10 minutes.
Makhana, or Foxnuts, have become a favorite snack in my kitchen lately. They’re not only delicious but also incredibly nutritious.
In India, makhana is often recommended after delivery, as it’s light, nutritious, and easy to digest. One of the easiest and tastiest ways to enjoy them is by roasting them with a touch of ghee and your favorite spices. That’s how this quick-roasted makhana snack became a go-to in my home.
This recipe is called Roasted Phool Makhana, or simply Spiced Makhana. It’s a perfect tea-time snack or something to munch on between meals. You can also pack them for road trips or keep a small jar at your work desk for a wholesome snacking option.
They’re light like popcorn but much more wholesome! Now I like to experiment with different flavors – sometimes chatpata with chaat masala, other times with peri-peri or even cheese seasoning.
I often munch on them during movie nights or while watching Netflix. They’re crunchy, tasty, and definitely a better choice than a big tub of popcorn!
Table of Contents
What are Makhana or Foxnuts?
Makhana, also known as fox nuts, lotus seeds, or phool makhana, are puffed seeds from an aquatic plant called Euryale Fox that grows in still water bodies across Asia. They are highly nutritious and low in calories, packed with carbohydrates, fiber, iron, zinc, and many other essential nutrients.
In India, makhana are especially popular as a fasting food and are often used as an ingredient (mostly the main ingredient) in many curries and sweet dishes.
Check here for details on how makhana is processed to make the puffed seeds we enjoy.
This roasted spiced makhana is super easy to make and comes together in no time. It’s light, crunchy, and totally addictive! Since makhana has a neutral taste, it soaks up all the spices you add, allowing you to experiment with different flavors every time.
Some ways to enjoy makhana are makhana bhel, matar makhana curry, and makhana kheer.
Ingredients
- Makhana: It is the most important ingredient. You can usually find them at most Indian grocery stores.
- Ghee: I prefer roasting makhana in ghee for its rich flavor, but feel free to use any oil you like: coconut oil or olive oil works great too!
- Seasoning: Salt, turmeric powder, red chili powder, chaat masala (the key ingredient for that tangy, savory flavor). If you don’t have chaat masala, you can substitute it with dry mango powder (amchur) for a similar taste.
Recipe Tips
Roast the makhana well: Even if the pack says “roasted,” I always dry roast the makhana again for 8–10 minutes on low heat. This makes them extra crunchy and helps the masala coat better.
Adjust the spice to your taste. Adjust the red chili powder to suit your taste. I usually use Kashmiri red chili powder—it gives a lovely color without being too spicy.
Want to make it vegan? You can substitute ghee with any of the following: avocado oil, olive oil, or coconut oil to make it vegan.
Keep the tempering simple: You can add peanuts, mustard seeds, cumin seeds, etc, in your tempering, but I usually avoid it. This is because makhanas are light, similar to popcorn. If you add any other ingredients (other than spice powders), they tend to accumulate at the base of your pan.
No one likes chewy makhana! So make sure to roast them well until they’re nice and crisp before adding the spices. If they’re still soft, they won’t taste as good.
How to make Roasted Phool Makhana?
Start by heating some ghee in a pan over low heat until it’s warm and melted.
Add the makhana or foxnuts to the pan and roast them slowly. Keep stirring often so they roast evenly and don’t burn. After about 8 – 10 minutes, they’ll turn crispy and light. You can test by pressing one between your fingers. It should easily break or crumble.
Once roasted, take them out of the pan and set them aside.
Add a little more ghee to the same pan. Then add turmeric, chili powder, chaat masala, and salt. Let the spices cook for a few seconds on low heat — you’ll smell their aroma, but be careful not to burn them.
Now, add the roasted makhana back into the pan and toss them well so every piece is coated nicely with the spices.
Turn off the heat, and your spiced makhana is ready to enjoy!
Air Fryer Roasted Makhana
- Preheat the air fryer to 200°C or about 390°F.
- Add the phool makhana (fox nuts) to the air fryer basket, being careful not to overcrowd it.
- Roast for 7–8 minutes at 190°C (380°F), shaking once midway.
- When done, they should feel crisp and break easily. Remove into a bowl.
- You might hear a light popping sound as the makhana moves around—it’s normal since they’re very light.
- In a small pan, heat a little ghee and add spices like turmeric, red chili powder, chaat masala, and salt.
- Pour this over the roasted makhana and mix well to coat them evenly.
Serving Suggestions
- Enjoy it as a light evening snack with chai or coffee.
- Makes a great after-school snack for kids.
- Pack it in lunchboxes as a crunchy side.
- Serve as a popcorn alternative during movie nights.
- Great to pack for road trips or travel.
Storage Suggestions
Let the masala makhana cool completely before storing it. Store it in a clean, dry, airtight container at room temperature. This way, it stays fresh and crunchy for up to two weeks. If left open, they can get soggy and lose their crunch.
More Snacks You’ll Love
Salads
Indian Chickpea Salad
Appetizers & Snacks
Easy Shakarpara Recipe
Appetizers & Snacks
Roasted Poha Chivda (Namkeen Snack)
Oven Recipes
Banana Flaxseed Muffins
Roasted Makhana (Masala Foxnuts Snack)
Ingredients
- 2-3 teaspoons Ghee, or Oil
- 3 cup Foxnuts or lotus seeds, makhana or phool makhana
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Kashmiri red chili powder, adjust to taste
- 1 teaspoon Chaat Masala
- 1/2 teaspoon Salt, you can also use black salt (kala namak)
Instructions
- Heat ghee or oil in a pan or kadai.
- Add the makhana and roast for a good 8 to 10 minutes on medium heat, till they turn crisp and light. Keep on stirring in between.
- Press one to check, it should easily break with a crunch. Take them out in a bowl and set aside.
- Add a little more ghee to the same pan, then add turmeric, chili powder, chaat masala, and salt.
- Cook the spices for a few seconds on low heat, just until fragrant. You can turn off heat here to ensure the spices don't burn.
- Add the roasted makhana back in and toss well to coat them evenly.
- Turn off the heat. Your masala makhana is ready!
- Once the masala makhana cool down, serve them right away or store in an air-tight container.
