Roasted Makhana Recipe – Spicy & Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Roasted Makhana Recipe – Spicy & Crispy Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a healthy and satisfying snack. And let me tell you, this roasted makhana recipe is a total game-changer. It’s crunchy, flavourful, and seriously addictive – plus, it’s way healthier than reaching for those chips! I first made this when I was craving something savoury but didn’t want to feel guilty afterwards, and it’s been a staple ever since.

Why You’ll Love This Recipe

This spicy roasted makhana is the perfect snack for so many reasons. It’s incredibly easy to make, requiring just a handful of ingredients and about 15 minutes of your time. It’s also a fantastic alternative to fried snacks, offering a satisfying crunch without the extra oil. But honestly? The flavour is what really gets me. That warm spice blend is just so good.

Ingredients

Here’s what you’ll need to make this delicious snack:

• 2 cups phool makhana (fox nuts)
• 1.5 tsp ghee (or oil) – about 7.5ml
• 0.5 tsp turmeric powder – about 2.5ml
• 0.5 tsp red chili powder – about 2.5ml
• 0.5 tsp roasted cumin powder – about 2.5ml
• 0.5 tsp chaat masala – about 2.5ml
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make a difference!

• Phool Makhana: This is the star of the show! Phool makhana, or fox nuts, are a type of lotus seed that’s incredibly nutritious. They’re packed with protein, fiber, and antioxidants. You can usually find them at Indian grocery stores, or online. Look for ones that are plump and unbroken.
• Ghee vs. Oil: Traditionally, this is made with ghee, which gives it a lovely, rich flavour. But you can absolutely use oil (like vegetable or coconut oil) if you prefer. Ghee adds a beautiful aroma, but oil works perfectly well for a lighter taste.
• Spice Blend: Chaat masala is a magical blend of spices that adds a tangy, savoury kick. Different brands have slightly different flavour profiles, so feel free to experiment! Some blends are more fruity, others more spicy. You can even make your own if you’re feeling ambitious.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. Heat the ghee (or oil) in a pan on low flame. You don’t want it smoking hot, just gently warmed.
2. Add the makhana to the pan and roast for about 8-10 minutes, stirring frequently. You’ll know they’re ready when they turn golden and wonderfully crispy. Be patient – this is the key to perfect makhana!
3. Now for the flavour! Add the salt, turmeric powder, red chili powder, roasted cumin powder, and chaat masala to the pan.
4. Immediately switch off the heat and toss everything together really well. You want to make sure all the makhana is evenly coated in those delicious spices.
5. Let the makhana cool completely before storing it in an airtight container. This is important, otherwise it might lose its crispiness.

Expert Tips

A few little things I’ve learned over the years:

• Low and Slow: Roasting on low heat is crucial. It ensures the makhana gets crispy without burning.
• Don’t Overcrowd the Pan: If you’re making a big batch, roast the makhana in batches to avoid overcrowding.
• Spice it Right: Taste as you go! Adjust the amount of red chili powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the ghee for your favourite cooking oil. Coconut oil adds a subtle sweetness that’s really nice.
• Spice Level: My family loves a good kick, but if you’re sensitive to spice, start with just a pinch of red chili powder and add more to taste.
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! It’s light, flavourful, and perfect for sharing.
• Health Focused: Reduce the amount of ghee or oil used for an even lighter snack. You can even try dry roasting the makhana before adding the spices.

Serving Suggestions

Honestly, this roasted makhana is perfect straight out of the container! But if you’re feeling fancy, you can:

• Sprinkle it over a salad for a crunchy topping.
• Add it to your trail mix.
• Serve it alongside a cup of chai.

Storage Instructions

Store the cooled roasted makhana in an airtight container at room temperature. It should stay crispy for up to a week, but trust me, it probably won’t last that long!

FAQs

Got questions? I’ve got answers!

Q: What is Phool Makhana and where can I find it?
A: Phool makhana, or fox nuts, are lotus seeds that are a popular snack in India. You can find them at Indian grocery stores or online retailers.

Q: Can I make this recipe in the microwave?
A: While it’s not traditional, you can try microwaving it in short bursts, stirring in between. But honestly, the pan method gives you the best, most even results.

Q: How do I ensure the makhana gets perfectly crispy?
A: Roasting on low heat for a sufficient amount of time is key! Stir frequently to prevent burning.

Q: Can I add other spices to this recipe?
A: Absolutely! Feel free to experiment with other spices like garam masala, amchur powder (dried mango powder), or even a little black pepper.

Q: How long does roasted makhana stay fresh?
A: It stays fresh for up to a week when stored in an airtight container at room temperature. But it’s so good, it rarely lasts that long in my house!