Air Fryer Potato Makhana Snack Recipe – Easy Indian Chaat

Last Updated on 2 months by Neha Deshmukh

Air Fryer Potato Makhana Snack Recipe – Easy Indian Chaat

Hey everyone! If you’re anything like me, you always crave a little something crunchy and savory with your evening chai. And honestly, who has time for deep frying these days? That’s where this air fryer potato makhana snack comes in – it’s quick, easy, and totally hits the spot. I first made this when I was looking for a healthier alternative to traditional chaat, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another snack recipe; it’s a little bundle of happiness! It’s incredibly simple to make, using your air fryer for a guilt-free crunch. Plus, the combination of crispy potatoes, airy makhana, and flavorful spices is just irresistible. It’s perfect for a quick afternoon treat, a party nibble, or even a little something to pack for work.

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 2 medium potatoes
• 1 cup makhana (fox nuts)
• 0.5 cup raw peanuts
• 0.5 cup cashews
• 1 tsp red chili powder (adjust to your spice preference!)
• 1 tsp chaat masala
• 1 tbsp oil or ghee
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Russet or Yukon Gold for this recipe. They get beautifully crispy in the air fryer. Avoid waxy potatoes, as they won’t crisp up as nicely. About 300-400g of potatoes should do the trick.

Makhana (Fox Nuts): A Nutritional Powerhouse

Makhana, also known as fox nuts or lotus seeds, are a fantastic snack on their own! They’re low in calories, high in protein, and packed with antioxidants. You can easily find them at Indian grocery stores or online.

Ghee vs. Oil: Flavor and Health Considerations

Traditionally, ghee (clarified butter) is used in Indian cooking for its rich flavor and aroma. However, you can absolutely use any cooking oil you prefer – I often use peanut oil or avocado oil. Ghee adds a lovely nutty taste, but oil works just as well if you’re looking for a lighter option.

Chaat Masala: Regional Variations & Brands

Chaat masala is the secret ingredient that gives this snack its signature tangy and savory flavor. There are tons of brands available, each with its own unique blend of spices. MDH and Everest are popular choices, but feel free to experiment and find your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice the potatoes into thin strips – think french fry thickness. Pop them into a bowl of water for about 15 minutes. This helps remove excess starch and makes them extra crispy.
2. Drain the potatoes and pat them completely dry with a clean kitchen towel. This is super important for achieving that perfect air fryer crunch.
3. Now, season the potato strips with a generous pinch of salt.
4. Time for the air fryer! Air fry the potatoes at 185°C (365°F) for about 9 minutes, giving them a good shake halfway through.
5. While the potatoes are cooking, let’s air fry the makhana, peanuts, and cashews together. Set your air fryer to 180°C (356°F) and cook for 3-4 minutes, or until they’re nice and crispy. Keep a close eye on the nuts – they can burn quickly!
6. Once everything is air fried, transfer it to a large bowl.
7. Add the ghee (or oil), red chili powder, chaat masala, and salt. Toss everything together really well, making sure all the ingredients are evenly coated.
8. For an extra burst of flavor, pop the mixture back into the air fryer for another 2 minutes at 180°C (356°F). This helps all the flavors meld together beautifully.
9. Let it cool completely before storing. Trust me, it’s hard to resist, but it’s best enjoyed when it’s nice and crisp!

Expert Tips

• Don’t overcrowd the air fryer basket! Work in batches if necessary to ensure everything cooks evenly.
• Patting the potatoes dry is key to getting them crispy. Seriously, don’t skip this step!
• Adjust the amount of red chili powder to your liking. If you’re not a fan of spice, start with half a teaspoon.

Variations

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

• Spice Level: Adjusting the Heat My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Vegan Adaptation Simply substitute the ghee with your favorite cooking oil.
• Gluten-Free Confirmation This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Festival Adaptation: Diwali Snack During Diwali, my family loves to add a sprinkle of sev (thin chickpea noodles) to this chaat for extra texture and festivity.

Serving Suggestions

This snack is fantastic on its own, but it’s even better with a cup of masala chai! It also makes a great accompaniment to a light meal or as a topping for yogurt.

Storage Instructions

Store the cooled makhana chaat in an airtight container at room temperature for up to 3-4 days. It might lose a little of its initial crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Can I make this snack ahead of time? Yes, you can! Just be aware that it will lose some of its crispness as it sits.
• What is the best way to store leftover Makhana Chaat? An airtight container at room temperature is best.
• Can I bake this instead of air frying? You can, but the results won’t be quite as crispy. Bake at 200°C (392°F) for about 20-25 minutes, flipping halfway through.
• What other nuts can I add to this recipe? Feel free to experiment! Almonds, pistachios, or even sunflower seeds would be delicious additions.
• Is Makhana good for weight loss? Makhana is a relatively low-calorie and high-fiber snack, which can be helpful for weight management. However, it’s important to enjoy it in moderation as part of a balanced diet.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!