Air Fryer Makhana Recipe – Spicy Peanuts & Coconut Snack

Last Updated on 4 months by Neha Deshmukh

Air Fryer Makhana Recipe – Spicy Peanuts & Coconut Snack

Hey everyone! If you’re anything like me, you always need a quick, satisfying snack on hand. And honestly, sometimes I just crave something crunchy, savory, and a little bit spicy. This air fryer makhana recipe is my go-to! It’s unbelievably easy, takes minutes to whip up, and is seriously addictive. I first made this when I was looking for a healthier alternative to chips, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This spicy makhana snack is a winner for so many reasons. It’s incredibly quick – the air fryer does most of the work! It’s also a healthier snack option, packed with goodness from the makhana, nuts, and coconut. Plus, the flavor combination is just chef’s kiss – the crunch of the makhana, the saltiness of the peanuts, the sweetness of the coconut, and that lovely kick from the spices… it’s perfection!

Ingredients

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

• 2 cups makhana (fox nuts)
• ¼ cup peanuts
• ½ cup whole cashews
• ½ cup coconut slices
• 20 curry leaves
• ¾-1 tablespoon oil (I like to use vegetable or sunflower oil)
• ½ teaspoon chaat masala
• ¼ teaspoon black pepper
• ¼ teaspoon Kashmiri red chili powder
• ¼ teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out just right:

• Makhana (Fox Nuts): These little popped lotus seeds are a nutritional powerhouse! They’re low in calories, high in protein and fiber, and a good source of antioxidants. You can find them at most Indian grocery stores, and increasingly in health food sections of larger supermarkets.
• Coconut: I prefer using fresh coconut slices for this recipe – they have the best flavor and texture. But if you can’t find fresh, unsweetened desiccated coconut works well too! Just reduce the quantity slightly as it’s more concentrated.
• Curry Leaves: Oh, the aroma of curry leaves! They add such a unique, fragrant flavor. If you’re not familiar with them, they’re commonly used in South Indian cooking. You can usually find them frozen at Indian grocery stores. Don’t skip these – they really make the snack!
• Kashmiri Chili Powder: This is my secret weapon for adding beautiful color and a mild heat. It’s not overly spicy, so it’s perfect if you want a flavorful snack without too much kick.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, preheat your air fryer to 380°F (190°C) for 2 minutes. Then, add the makhana to the air fryer basket and air fry for 7-8 minutes, until they’re nice and crisp. Transfer them to a large bowl.
2. Now, reduce the air fryer temperature to 340°F (170°C). Place the peanuts and cashews in a small pan (or directly in the basket if you have space). Air fry for 5 minutes, adding the coconut slices during the last minute.
3. Add the curry leaves and air fry for 1 additional minute. Be careful when removing everything from the air fryer – it’ll be hot!
4. Carefully remove all the components from the air fryer and combine them with the roasted makhana in the bowl.
5. Heat the oil in a small pan. Add the chaat masala, black pepper, Kashmiri chili powder, and salt. Pour this fragrant spice mix over the makhana mixture.
6. Gently toss everything together to ensure the makhana, nuts, and coconut are evenly coated with the spices. Let it cool completely before storing – this is the hardest part, I know!

Expert Tips

Want to take your makhana snack to the next level? Here are a few of my favorite tips:

• Maximum Crispness: For extra crispy makhana, you can lightly spray them with a little oil before air frying.
• Preventing Burning: Keep a close eye on the nuts and coconut – they can burn quickly! If they start to look too dark, reduce the air frying time.
• Spice Blend Adjustments: Feel free to adjust the spices to your liking. If you like it spicier, add a pinch of cayenne pepper or more Kashmiri chili powder.

Variations

This recipe is so versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chaat masala doesn’t contain any hidden dairy ingredients.
• Gluten-Free Confirmation: Absolutely gluten-free! This snack is perfect for those with gluten sensitivities.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri chili powder to ⅛ teaspoon.
  • Medium: Use the recipe as written.
  • Hot: Add ¼ teaspoon of cayenne pepper or a pinch of red chili flakes.
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! You can add a sprinkle of sev (thin chickpea noodles) for extra crunch during festive seasons.

Serving Suggestions

This makhana snack is perfect on its own, but it’s also great with a cup of chai! My kids love to take it to school as a healthy snack, and it’s always a hit at parties.

Storage Instructions

Store the cooled makhana snack in an airtight container at room temperature for up to a week. It tends to lose its crispness over time, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

• Is makhana good for weight loss? Yes! It’s low in calories and high in fiber, which can help you feel full and satisfied.
• Can I make this snack ahead of time? Absolutely! You can roast the makhana and nuts ahead of time and store them separately. Then, just toss them with the spices when you’re ready to serve.
• What is the best oil to use for roasting? Vegetable, sunflower, or coconut oil all work well. Choose an oil with a high smoke point.
• Can I use other nuts in this recipe? Definitely! Almonds, walnuts, or pistachios would all be delicious additions.
• How do I know when the makhana is perfectly crisp in the air fryer? It should be light and crunchy, with a slightly golden color. Taste one to be sure!