Simple Spiced & Roasted Makhana
This recipe offers a quick and healthy way to transform plain makhana (fox nuts) into an irresistibly crunchy, savory snack, perfect for satisfying cravings without guilt.
For 3 servings
Prepare Makhana: Ensure the makhana are dry. In a large, dry bowl, combine the makhana with melted ghee or avocado oil. Toss well until each makhana is lightly coated.
Season: Add salt, turmeric powder, red chili powder, cumin powder, and black pepper powder to the bowl. Toss thoroughly to ensure all makhana are evenly coated with the spices.
Heat Pan: Place a heavy-bottomed pan or kadai over low-medium heat. Once hot, add the seasoned makhana in a single layer.
Roast: Continuously stir and roast the makhana for 7-10 minutes. It's crucial to stir frequently to prevent burning and ensure even roasting.
Check for Crispness: The makhana are done when they turn light golden brown, feel significantly lighter, and are audibly crunchy when pressed or bitten. They should not feel chewy.
Cool and Serve: Remove the roasted makhana from the pan immediately and spread them on a plate or tray to cool completely. This helps them achieve maximum crispness.
Store: Once cooled, transfer to an airtight container to maintain freshness and crunch.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Even Coating is Key: Ensure the makhana are evenly coated with fat and spices. This prevents some from burning while others remain undercooked.
- 2Low-Medium Heat: Roasting on low-medium heat with constant stirring is essential. High heat will burn the spices before the makhana gets crispy.
- 3Don't Overcrowd: If making a larger batch, roast in two batches to ensure even crisping. Overcrowding the pan can lead to steaming instead of roasting.
- 4Storage for Crunch: Store roasted makhana in an airtight container at room temperature. If they lose their crunch, re-roast them in a dry pan for a few minutes.
Adapt it for your goals.
Sweet Cinnamon Makhana
Toss roasted makhana with a sprinkle of cinnamon powder and a drizzle of maple syrup or honey for a delightful sweet treat.
Cheesy Garlic MakhanaCheesy Garlic Makhana
After roasting, toss with garlic powder and a sprinkle of nutritional yeast or grated Parmesan cheese for a savory, cheesy flavor.
Tangy Mint MakhanaTangy Mint Makhana
Add a pinch of dried mint powder (pudina powder) and a dash of amchur (dry mango powder) along with the other spices for a refreshing, tangy twist.
Why this is on our healthy list.
Rich in Nutrients
Makhana are a good source of protein, fiber, magnesium, potassium, and phosphorus, contributing to overall well-being.
Low in Calories
They are a light and healthy snack option, making them ideal for weight management and satisfying hunger without excessive calorie intake.
Gluten-Free & Anti-inflammatory
Naturally gluten-free, makhana are also known for their anti-inflammatory and antioxidant properties, supporting digestive health and reducing oxidative stress.
Frequently asked questions
Makhana, also known as fox nuts or lotus seeds, are edible seeds from the Euryale ferox plant, primarily cultivated in Eastern Asia. They are a popular snack in India.
