Spicy Roasted Makhana
A crunchy, flavorful, and healthy snack for any time of day.
⏱️ 20 min🍽️ Serves 1
🔥 110 kcal💪 3g protein🍚 18g carbs🥑 4g fat🌾 2g fibreper serving
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🎬 Watch Gujarati Rasoi make it
Ingredients
- 🌰2 cup makhana (fox nuts)
- 🧈1 tbsp ghee or coconut oil
- 🧡½ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🤎½ tsp cumin powder
- ⚫¼ tsp black salt (kala namak)
- 🇮🇳¼ tsp chaat masala
- 🧂 salt, to taste
Pro tips
- Ensure makhana are roasted until very crisp to prevent them from becoming chewy later.
- Adjust chili powder to your preferred spice level. A pinch of black pepper can also be added.
- Store roasted makhana in an airtight container at room temperature for up to a week to keep them fresh and crunchy.
Method
- 1Heat ghee or coconut oil in a large non-stick pan over medium heat.
- 2Add makhana to the pan and roast on low to medium heat, stirring continuously, for 7-10 minutes until they become crispy.
- 3In a small bowl, combine turmeric powder, red chili powder, cumin powder, black salt, chaat masala, and regular salt.
- 4Once the makhana are crispy, remove the pan from heat. Sprinkle the spice mix evenly over the makhana.
- 5Toss gently to ensure all the makhana are coated with the spices. Return to low heat for 1-2 minutes, stirring, if desired, to enhance flavor.
- 6Allow to cool completely before serving or storing to maintain crispness.