Roasted Makhana Recipe
Crispy, healthy, and flavorful, roasted makhana (fox nuts) is the perfect guilt-free Indian snack. Easy to make at home with simple ingredients, it’s ideal for tea time, office snacks, or post-workout munchies.
Equipment
- 1 Heavy-bottomed non-stick pan
- 1 Spatula
- 1 Airtight container for storage
Ingredients
- 1 cup Makhana fox nuts / lotus seeds
- 1 tsp Ghee or substitute olive/coconut oil
- ¼ tsp Salt or rock/pink salt
- ¼ tsp Black pepper powder
- ⅛ tsp Turmeric powder
- ½ tsp Cumin powder
- ¼ tsp Red chili powder
- ½ tsp Chaat masala optional
- 5 Curry leaves optional
- ½ tsp Lemon juice optional
Instructions
- Place a heavy-bottomed pan or kadhai on low to medium flame. Allow it to heat up slightly before adding any ingredients—this ensures even roasting without burning.
- Add the makhana to the dry pan and roast them on low flame for about 5–7 minutes, stirring continuously. The makhana should turn crisp and light golden. To check if they’re done, crush one between your fingers—it should break easily and feel crunchy. Remove and set aside.
- In the same pan, add ghee. Once it melts, add turmeric powder, cumin powder, red chili powder, and a pinch of salt. Sauté the spices for just a few seconds until fragrant, making sure not to burn them.
- Add the roasted makhana to the pan and toss gently so they are evenly coated with the spice mixture. Keep roasting for another 2–3 minutes on low flame to let the flavors absorb well.
- Turn off the flame and sprinkle chaat masala and black pepper powder. If using lemon juice or curry leaves, add them now for extra zest and aroma. Mix the lemon juice well and let the roasted makhana cool completely before storing them in an airtight container. This keeps them crisp and fresh for up to two weeks.
Notes
- Roast makhana on low flame for best crunch texture.
- Cool makhanas completely after roasting and before storing to retain crispness.
- Customize spices as per taste, you can sprinkle black pepper, chaat masala, or peri-peri work great.
- Makhana can be made sweet with jaggery or honey for variation.