Roasted Makhana (Masala Foxnuts Snack)

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Roasted Makhana (Masala Foxnuts Snack)

Whether you are fasting, looking for a nutritious 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.

Total Time10

Course: Snack

Cuisine: Indian

Keyword: phool makhana curry, roasted makhana, spicy makhana

Diet: Gluten-free, Nut-free, Vegan

Method: Air Fryer, Stovetop

Servings:

Author: Meeta Arora

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 the heat here to ensure the spices don't burn.
Add the roasted makhana back in and toss well to coat them evenly.
Your masala makhana is ready!
Once the masala makhana cool down, serve them right away or store in an air-tight container.

Video

Notes

Roasting Foxnuts: Roast the makhana well. Even if the pack says “roasted,” dry roast makhana again for 5 minutes on low heat to make them extra crunchy and help the masala coat better.

Roast makhana well until they’re nice and crisp before adding the spices. If they are still soft, they won’t taste as good.

Adjust Spice: Adjust red chili powder to your taste; I use Kashmiri chili as it gives a lovely color without being too spicy.

Vegan Variation: To make it vegan, substitute ghee with avocado, olive, or coconut oil.

Nutrition