Description
Roasted Makhana is a healthy and crunchy Indian snack made by dry roasting fox nuts and coating them with aromatic spices and ghee or olive oil. Perfect as a guilt-free snack option, this recipe delivers rich flavors with turmeric, chili, and optional chaat masala seasoning.
Ingredients
Scale
Main Ingredients
- 2 cups makhana (fox nuts)
- 1 tablespoon ghee or olive oil
Spices
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon chaat masala (optional)
Instructions
- Dry Roasting Makhana: Heat a heavy-bottomed pan on low to medium heat. Add the makhana and dry roast them for 6 to 8 minutes, stirring continuously until they turn crisp and slightly golden brown. Once done, remove them from the pan and set aside.
- Preparing Spice Mix: In the same pan, add the ghee or olive oil and allow it to warm up gently over medium heat. Add salt, black pepper, turmeric powder, and red chili powder into the oil and stir for a few seconds until fragrant.
- Coating Makhana with Spices: Return the roasted makhana to the pan. Toss well to coat all the nuts evenly with the spiced oil mixture. Continue roasting for another 2 to 3 minutes, stirring frequently to blend the flavors thoroughly without burning.
- Finishing Touch: Turn off the heat, sprinkle chaat masala if using, and gently mix. Allow the roasted makhana to cool completely before serving or storing in an airtight container to maintain crispiness.
Notes
- Customize seasoning with garlic powder, curry leaves, or peri-peri spice for varied flavor profiles.
- Store roasted makhana in an airtight container at room temperature for up to one week to retain freshness.
- To test crispiness, crush a makhana between your fingers; it should break easily and be crunchy, not chewy.
