Description
This Roasted Makhana recipe offers a crunchy, healthy snack made from fox nuts toasted in fragrant ghee and seasoned with a blend of spices. Perfectly crisp and lightly spiced, it’s an easy-to-make treat that can be enjoyed on its own or as a nutritious topping for salads and yogurts.
Ingredients
Scale
Ingredients
- 2 cups makhana (fox nuts)
- 2 tablespoons ghee (clarified butter)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder (optional for spice)
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chat masala (optional)
- 1 teaspoon dried rosemary or dried oregano (optional for added flavor)
Instructions
- Heat ghee: Warm 2 tablespoons of ghee in a pan over medium heat until fully melted to prepare for roasting the makhana.
- Roast makhana: Add 2 cups of makhana (fox nuts) to the pan and roast for 5-7 minutes, stirring continuously, until they are crispy and lightly golden brown.
- Remove from heat: Once the makhana are roasted to crispiness, remove the pan from heat to prevent burning.
- Season makhana: Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red chili powder (if using), 1/4 teaspoon cumin powder, 1/4 teaspoon turmeric powder, and 1/4 teaspoon chat masala (if using) evenly over the roasted makhana, then toss well to coat all the nuts with spices.
- Add herbs: If desired, sprinkle 1 teaspoon dried rosemary or dried oregano and toss again for an extra layer of flavor.
- Cool down: Allow the roasted makhana to cool completely before serving or storing them in an airtight container to maintain crispness.
- Serve and enjoy: Enjoy your crunchy and flavorful roasted makhana as a wholesome snack or use as a topping on salads or yogurt.
Notes
- For extra spiciness, adjust the amount of red chili powder or add a pinch of cayenne pepper.
- Use a non-stick pan for easier roasting and less sticking.
- Store the cooled roasted makhana in an airtight container to keep them fresh for up to a week.
- Ghee can be substituted with a light oil like sunflower or coconut oil if preferred.
- Dry roasting without oil is possible but ghee adds flavor and helps the spices stick better.
- Optional herbs like rosemary or oregano add a unique twist but can be omitted for a more traditional flavor.
