Makhana Recipe – Roasted Fox Nuts with Curry Leaves & Spice Mix

Last Updated on 2 months by Neha Deshmukh

Makhana Recipe – Roasted Fox Nuts with Curry Leaves & Spice Mix

Hey everyone! If you’re looking for a snack that’s both incredibly tasty and good for you, you’ve come to the right place. I stumbled upon this roasted makhana recipe a few years ago, and it’s been a family favourite ever since. It’s perfect for those little cravings, movie nights, or even as a light snack to pack for work. Plus, the aroma while roasting the spices is just heavenly!

Why You’ll Love This Recipe

This isn’t just another snack recipe; it’s a flavour explosion! The crispy makhana, the fragrant curry leaves, and the warm spice blend create a truly addictive combination. It’s quick to make, requires minimal ingredients, and is surprisingly healthy. Honestly, once you try it, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup curry leaves
• 4-7 nos peppercorns
• 4-5 nos whole red chillies
• 0.25 cup urad dal (split black lentils) – about 60g
• 2 tbsp chana dal (split chickpeas) – about 30g
• 1 tbsp black sesame seeds – about 10g
• 2-3 drops oil
• as per taste salt
• 1 pinch hing (asafoetida)
• Ghee (for roasting makhana) – about 2-3 tbsp
• Makhana (fox nuts) – about 1 cup

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Makhana: These little popped lotus seeds are a nutritional powerhouse! They’re low in calories, high in protein, and a good source of fibre. You can find them at most Indian grocery stores, or even online.
• Curry Leaves: Fresh curry leaves are essential for that authentic flavour. If you can’t find fresh, dried will do in a pinch, but the aroma won’t be quite the same. I sometimes use a mix of regular curry leaf and the smaller, more fragrant ones.
• Spice Blend Regionality: This spice blend is pretty common across India, but every family has their own little twist. Feel free to adjust the chillies to your liking!
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for roasting the makhana. It gives it a lovely richness. But if you prefer, you can absolutely use oil – a neutral oil like sunflower or vegetable oil works well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the curry leaves. Heat a pan on low heat and add the curry leaves. Roast them until they become wilted and crispy – this usually takes about 2-3 minutes. Set them aside.
2. Now, heat 2-3 drops of oil in the same pan. Add the urad dal, chana dal, peppercorns, and whole red chillies. Roast them on medium heat until they turn golden brown and fragrant. Keep an eye on them – they can burn quickly! Once roasted, let them cool completely.
3. In the same pan, dry roast the black sesame seeds separately until they become aromatic. This only takes a minute or two, so stay close! Cool them down as well.
4. Once everything is cool, it’s time to grind. Add the roasted dals, peppercorns, chillies, sesame seeds, salt, and hing to a grinder or blender. Grind everything into a fine powder. This is your magic spice mix! Store it in an airtight container.
5. Now for the makhana! Heat ghee in a kadhai (or a deep frying pan) over medium heat. Add the makhana and roast them until they become nice and crisp. This usually takes about 5-7 minutes.
6. Finally, sprinkle the spice mix over the roasted makhana and toss well to coat everything evenly. If you like, you can add a little extra salt at this stage. Let it cool completely before storing.

Expert Tips

• Don’t overcrowd the pan when roasting the makhana. Roast in batches if necessary to ensure they get crispy.
• Keep stirring the spices while roasting to prevent them from burning.
• The spice mix is the star of the show, so don’t skimp on the quality of the spices!

Variations

• Spice Level Adjustments: If you like things spicy, add more red chillies to the spice mix. Or, for a milder flavour, remove the seeds from the chillies before roasting.
• Vegan Adaptation: Simply substitute the ghee with your favourite cooking oil. Coconut oil adds a lovely flavour too!
• Festival Adaptations: My aunt always makes a huge batch of this during Diwali. She adds a sprinkle of powdered sugar to the spice mix for a sweet and savoury twist.

Serving Suggestions

This roasted makhana is delicious on its own as a snack. But it’s also great as a topping for salads, yogurt, or even as a crunchy element in chaat.

Storage Instructions

Store the roasted makhana in an airtight container at room temperature. It should stay crispy for up to a week (though it rarely lasts that long in my house!). The spice mix can be stored for months in an airtight container.

FAQs

What are the health benefits of Makhana?

Makhana is packed with nutrients! It’s a good source of protein, fibre, and antioxidants. It’s also low in calories and fat, making it a great healthy snack option.

Can I make this spice mix in bulk and store it?

Absolutely! In fact, I always make a big batch of the spice mix. It’s so versatile and saves time in the long run.

What is hing and where can I find it?

Hing, also known as asafoetida, is a pungent spice used in Indian cooking. It adds a unique flavour and aids digestion. You can find it at most Indian grocery stores, usually in powdered form.

Can I use different types of chillies?

Yes, you can! Kashmiri chillies will give a beautiful colour and mild heat. Bird’s eye chillies will pack a serious punch.

How do I know when the makhana is perfectly roasted?

The makhana should be light and crispy. It will also make a popping sound when you roast it. Be careful not to burn it, though!