Roasted Makhana
A light and crunchy, healthy snack for any time of day.
⏱️ 15 min🍽️ Serves 1
🔥 95 kcal💪 3g protein🍚 18g carbs🥑 2g fat🌾 1g fibreper serving
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🎬 Watch Gujarati Rasoi make it
Ingredients
- 🌰2 cup makhana (fox nuts)
- 🧈1 tsp ghee or coconut oil
- 🧡½ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🧂¼ tsp black salt (kala namak)
- 🍲¼ tsp chaat masala
- 🧂 salt, to taste
Pro tips
- Adjust the spices to your preference; add more chili for extra heat or skip it for a milder version.
- For a sweeter variation, roast with ghee and a sprinkle of jaggery powder or cinnamon.
- Ensure continuous stirring during roasting to prevent burning and achieve even crispness.
- Store in an airtight container to retain crispness for up to a week.
Method
- 1Heat ghee or coconut oil in a large pan or kadai over medium-low heat.
- 2Add the makhana to the pan and roast for 7-10 minutes, stirring continuously, until they are crispy and change color slightly.
- 3To check for crispiness, take one makhana out, let it cool for a second, and then try to crush it between your fingers; it should crush easily.
- 4Once roasted, remove the makhana from the pan and set aside.
- 5In the same pan (or a separate bowl), add all the spices: turmeric powder, red chili powder, black salt, chaat masala, and regular salt.
- 6Add the roasted makhana back into the pan with the spices and toss well to ensure they are evenly coated.
- 7Serve immediately as a warm, crispy snack or store in an airtight container once cooled.