Spicy Masala Makhana
This quick and easy recipe transforms humble makhana (fox nuts) into an incredibly addictive, spicy, and savory Indian snack, perfect for guilt-free munching.
For 4 servings
Gather all ingredients and measure them out. Have a large, heavy-bottomed pan or wok ready.
Heat the pan over low to medium-low heat. Add ghee or oil and allow it to melt or heat up gently.
Once the fat is warm, add turmeric powder, red chili powder, cumin powder, coriander powder, amchur powder, and black salt. Sauté the spices for 15-20 seconds, stirring constantly, until they become fragrant. Be careful not to burn them.
Immediately add the makhana to the pan. Toss continuously for 8-10 minutes over low heat, ensuring the spices evenly coat the makhana and they roast until light, crunchy, and crisp. You will hear them become lighter and feel them crisp up.
Taste a makhana for crispness and seasoning. If needed, add a pinch more regular salt or chaat masala.
Remove the pan from heat. If desired, sprinkle with an additional 1/2 tsp of chaat masala while still warm and toss once more for an extra zing.
Allow the roasted makhana to cool completely on a plate or in the pan before transferring to an airtight container. They will become even crispier as they cool.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Low Heat is Key: Always roast makhana on low to medium-low heat. High heat will burn the spices and the makhana before they become uniformly crisp.
- 2Continuous Stirring: Stirring constantly ensures even roasting and prevents burning, resulting in perfectly crisp makhana every time.
- 3Storage for Crispness: Store cooled makhana in an airtight container at room temperature for up to a week. If they lose crispness, re-roast them in a dry pan for a few minutes.
- 4Adjust Spice Level: Feel free to adjust the amount of red chili powder to your preference. For less heat, reduce it; for more, add a pinch of cayenne pepper or finely ground black pepper.
Adapt it for your goals.
Sweet Makhana
Roast makhana with a little ghee, then toss with jaggery powder or maple syrup and a pinch of cinnamon until lightly caramelized for a sweet treat.
Cheesy Garlic MakhanaCheesy Garlic Makhana
After roasting, toss the makhana with garlic powder, onion powder, and nutritional yeast for a savory, cheesy flavor profile.
Herby MakhanaHerby Makhana
Add dried curry leaves, dried mint, or dried fenugreek leaves (kasoori methi) along with the spices for an aromatic and earthy twist.
Why this is on our healthy list.
Nutrient-Rich
Makhana are a good source of protein, fiber, magnesium, potassium, and phosphorus, contributing to overall well-being and satiety.
Low Calorie & Gluten-Free
Naturally low in calories and fat, makhana make an excellent guilt-free snack, suitable for those on gluten-free diets and managing weight.
Antioxidant Properties
They contain various antioxidants that help combat free radicals, reduce oxidative stress, and support cellular health in the body.
Frequently asked questions
Makhana, also known as fox nuts or lotus seeds, are edible seeds from the Euryale ferox plant. They are commonly used in Indian cuisine and are prized for their nutritional value and light, airy texture.
