Roasted Makhana Recipe – Ghee, Almond & Chaat Masala Snack

Last Updated on 2 months by Neha Deshmukh

Roasted Makhana Recipe – Ghee, Almond & Chaat Masala Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a healthy-ish snack that actually tastes amazing. And let me tell you, this Roasted Makhana recipe is a total winner. It’s crunchy, savory, a little bit spicy, and seriously addictive. I first made this when I was craving something to munch on during movie nights, 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 flavor explosion! Roasting makhana (fox nuts) gives them this incredible crispness, and then we take it up a notch with toasted nuts, fragrant curry leaves, and a sprinkle of zingy chaat masala. It’s ready in under 15 minutes, super easy to make, and honestly, way healthier than reaching for a bag of chips. Plus, it’s naturally gluten-free and vegetarian!

Ingredients

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

• 2 cups makhana (fox nuts) – about 150g
• 3 tablespoons ghee – about 45ml
• 0.25 cup almonds – about 30g
• 0.25 cup cashews – about 30g
• 0.25 cup peanuts – about 30g
• 2 tablespoons raisins – about 20g
• 0.5 teaspoon chaat masala – about 2.5g
• 0.5 teaspoon black pepper powder – about 2.5g
• 1 tablespoon roasted chana (split chickpeas) – about 15g
• 8-10 curry leaves
• 1 teaspoon coconut slices – about 5g

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Makhana (Fox Nuts): These little guys are nutritional powerhouses! They’re low in calories, high in protein and fiber, and packed with antioxidants. You can find them at most Indian grocery stores, and increasingly in health food sections of larger supermarkets.
• Ghee: Ghee is clarified butter, and it’s a staple in Indian cooking. It adds a beautiful nutty flavor and aroma. You can use homemade ghee (if you’re feeling ambitious!), or a good quality store-bought version. Different regions in India use different types of ghee – some prefer cow’s milk ghee, others buffalo milk.
• Chaat Masala: This is where the magic happens! Chaat masala is a blend of tangy and spicy spices. The exact blend varies regionally, so feel free to experiment with your favorite brand. It usually includes amchur (dried mango powder), black salt, cumin, coriander, and chili powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of ghee in a large pan over medium-low heat. Add the makhana and roast, stirring frequently, until they turn golden brown and wonderfully crisp. This usually takes about 5-7 minutes. Be patient – you want them really crunchy! Once roasted, transfer them to a large bowl.
2. Now, add another 2 tablespoons of ghee to the same pan. Toss in the almonds, cashews, and peanuts. Fry them until they’re golden brown and fragrant – about 3-5 minutes. Keep a close eye on them, as nuts can burn quickly. Remove them from the pan and set aside with the makhana.
3. In the same pan (still with any leftover ghee – yum!), add the roasted chana, curry leaves, and green chilies. Sauté for a minute or two until the curry leaves are crisp and the chana is nicely toasted.
4. Pour the roasted makhana, nuts, and the fried chana mixture into the pan. Add the pink salt, chaat masala, and black pepper powder. Give everything a good mix, ensuring all the ingredients are evenly coated with the spices.
5. Finally, and this is important, let the mixture cool completely before storing it. This will help it stay crispy. Once cooled, transfer it to an airtight container.

Expert Tips

• Don’t overcrowd the pan: Roasting in batches ensures everything gets evenly crispy.
• Low and slow is the way to go: Medium-low heat prevents burning and allows the makhana and nuts to roast properly.
• Taste as you go: Adjust the chaat masala and black pepper to your liking.

Variations

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

• Vegan Adaptation: Swap the ghee for a neutral-flavored oil like sunflower or avocado oil. It won’t have quite the same flavor, but it’ll still be delicious!
• Spice Level: My family loves a little kick, but if you’re sensitive to spice, reduce the amount of black pepper and omit the green chilies.
• Festival Adaptations: This makes a fantastic Diwali snack! You can add a sprinkle of edible glitter for a festive touch.
• Healthy Snack Option: Reduce the amount of ghee used to 1.5 tablespoons for a lighter snack.

Serving Suggestions

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

• Serve it as a side with your evening chai (tea).
• Pack it in lunchboxes for a healthy snack.
• Offer it to guests as a light bite.

Storage Instructions

Store the cooled roasted makhana in an airtight container at room temperature for up to 1 month. It tends to lose its crispness over time, so it’s best enjoyed within a few weeks.

FAQs

Let’s answer some common questions:

• What are the health benefits of Makhana? Makhana is a great source of protein, fiber, and antioxidants. It’s also low in calories and fat, making it a healthy snack option.
• Can I make this recipe without ghee? Yes, you can! Use a neutral-flavored oil like sunflower or avocado oil instead.
• How do I know when the makhana is perfectly roasted? The makhana should be golden brown and very crispy. It will also make a popping sound when you roast it.
• What is roasted chana and where can I find it? Roasted chana is split chickpeas that have been roasted until crispy. You can find it at most Indian grocery stores.
• Can I add other spices to this snack mix? Absolutely! Feel free to experiment with other spices like turmeric powder, cumin powder, or red chili powder.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and what you think!