Spicy Makhana Recipe | Roasted Foxnut Snack
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.
Servings: 8
Calories: 60kcal
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
Calories: 60kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 150mg | Potassium: 169mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 80IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 0.5mg