Spicy Makhana Recipe is an easy, crispy Indian snack made with roasted phool makhana (fox nuts), spices, and a little ghee or oil. It is ready in less than 15 minutes, perfect for tea-time snacks, movie nights, travels, during Navratri vrat and fasting, or whenever you want something crispy.
Check out our roasted makhana with dry fruits and nuts, and phool makhana kheer.
What is makhana?
Makhana, also known as phool makhana, lotus seed, or foxnut, is a nutrient-dense seed harvested from the Euryale feroz plant. When roasted properly, it becomes crisp and crunchy. It is low in calories, high in dietary fiber, and vrat- and fasting-friendly. A popular ingredient in Indian cooking that can be used in both sweet and savory recipes.
Why you'll love this recipe?
- Quick and easy to make, ready in 15 minutes.
- Crispy and crunchy. Adjust seasonings to your liking.
- Perfect for tea time, movie nights, travel, snack boxes.
- Best homemade alternative to packaged or fried snacks.
Check out the best Indian teatime snacks, Navratri fasting and upvas recipes, and roasted cashew nuts.
Ingredients
Makhana: Use good-quality phool makhana or fox nuts.
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Oil or ghee: This helps the spices stick to the makhana.
Spices: red chili powder and salt.
Other spices you can use: turmeric powder, cumin powder, black pepper powder, chaat masala, amchur powder, or a pinch of hing.
For a Western flavor, add cheese, garlic powder, oregano, or even piri piri masala.
Check out the recipe card for the full list of ingredients.
How to roast makhana?
- Heat teaspoon of oil in a pan. Add makhana and roast on a medium to medium-low flame for 7 to 10 minutes, or until crunchy. Keep stirring during the process.
- Tip: Do not rush. Sautéing on high heat will brown it and leave it chewy inside.
- Take one makhana and press it or take a bite. It should be crispy and crunchy. Not soft and chewy.
- Transfer it to a plate.
Spicy Makhana
- In the same pan, heat 1 tablespoon of oil. Add red chili powder and salt, mix, and switch off the flame so that you don't burn the spice.
- Now add the roasted makhana and toss until it is coated.
- The makhana becomes crispier as it cools.
- Once cooled completely, transfer it to an airtight container.
Tips
- Roast patiently. Don't increase the heat to speed things up.
- A wide pan allows the makhana to roast evenly.
- Always stir so that it does not burn.
- Cool before storing. Warm makhana trapped can create condensation and make it soft. Store and consume for weeks.
- Adjust salt and chili powder to taste.
Variations
Peri peri makhana: For a spicy and tangy variation, season with peri peri mix.
Garlic makhana: Add garlic powder along with salt and chili powder.
Indian masala makhana: Add turmeric powder, pepper powder, cumin powder, chaat masala, and a pinch of garam masala.
Cheese makhana: Once the makhana cools completely, toss it with cheese seasoning.
How to roast makhana in an air fryer?
- Preheat the air fryer at 320 degrees F (160 degrees C)
- Toss the makhana with a little ghee or oil.
- Air fry for 5 to 7 minutes, shaking it halfway through. The time may vary based on the size of makhana.
- Once crispy, immediately add the spices and toss.
- Once cooled completely, store in an airtight conatiner.
Recipe FAQs
The best way to eat makhana is to dry-roast it or roast it with a little ghee or oil and simple spices you use daily.
The secret to making makhana crispy is slow roasting it. Always roast on medium to medium-low heat, stirring frequently to get that crispy, crunchy texture.
Makhana will not turn crispy if you haven't roasted it enough, or if you roast it over high heat and it turns brown.
Transfer it back to the pan and roast on low flame until it becomes crunchy.
Moisture is the enemy of makhana. So let it cool completely before you transfer it to an airtight conatiner.
You can dry roast the makhana and add the spices. But adding a little ghee or oil will make the spices stick to the makhana better.
More Indian Snacks
Recipe card
Spicy Makhana Recipe | Roasted Foxnut Snack
Equipment
Ingredients
- 1 teaspoon Oil
- 3 cups Makhana
For seasoning
- 1 tablespoon Oil
- 1 teaspoon Chile powder
- ½ teaspoon Salt
Instructions
How to roast makhana?
- Heat teaspoon of oil in a pan. Add makhana and roast on a medium to medium-low flame for 7 to 10 minutes, or until crunchy. Keep stirring during the process.1 tsp Oil, 3 cups Makhana
- Tip: Do not rush. Sautéing on high heat will brown it and leave it chewy inside.
- Take one makhana and press it or take a bite. It should be crispy and crunchy. Not soft and chewy.
- Transfer it to a plate.
Spicy Makhana
- In the same pan, heat 1 tablespoon of oil. Add red chili powder and salt, mix, and switch off the flame so that you don't burn the spice.1 tbsp Oil, 1 tsp Chile powder, ½ tsp Salt
- Now add the roasted makhana and toss until it is coated.
- The makhana becomes crispier as it cools.
- Once cooled completely, transfer it to an airtight container.
Video
Notes
- Roast patiently. Don't increase the heat to speed things up.
- A wide pan allows the makhana to roast evenly.
- Always stir so that it does not burn.
- Cool before storing. Warm makhana trapped can create condensation and make it soft. Store and consume for weeks.
- Adjust salt and chili powder to taste.
Nutrition
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