Spicy Roasted Makhana

Spicy Roasted Makhana is a delicious and crunchy snack made with lotus seeds. Enjoy this spicy roasted foxnut snack that is also healthy and low in calories.

This week, I am working on recipes that could be classified as Elevenses. Elevenses is an English practice to take a small break before lunch to consume a small snack or drink.

Makhana is the newfound ingredient that I just discovered a few days ago. I used it to make this delicious Makhana ki Kheer/foxnut pudding a few days back.

Spicy Roasted Makhana was my first choice of recipe to make when I bought the bag of makhana from our local Indian stores. My husband was really looking for this spicy snack, and I was so excited that I could make it for this theme.

The roasted lotus seed recipe is so simple to make and takes just 10 minutes. We can adjust the seasoning as per our liking, and since it is my first time I am making it, I kept it quite simple.

My husband has been eating this nonstop ever since, and for onc,e this is a snack that I don’t have to stop him from eating. Makhana or fox nut has protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron and zinc. All this makes it the best snack option.

Makhana by itself has no flavor or taste, but can easily take up any flavor that it is cooked with. Because of all its health benefits and low caloric value, this is a really good snack.

Preparation time - 5 minutes Cooking time - 15 minutes Difficulty level - Easy

Ingredients to make Roasted Foxnut - Makes 2 cups

Makhana / Foxnut - 2 cups
Oil - 2 tsp
Salt - as needed
Turmeric powder - ¼ tsp
Red chili powder - ½ teaspoon (adjust based on your spice level)
Chaat Masala - ½ teaspoon (optional)

Procedure to make Spicy Roasted Makhana -

Heat 1 teaspoon of oil in a wide pan and add the measured makhana. Roast the makhana on a low flame until aromatic and crunchy. It will take 7 to 10 minutes for the makhanas to completely roast.
Remove the roasted foxnut to a plate, and in the same pan, heat the remaining 1 teaspoon of oil. If you are not a vegan, you could also use butter to make it more flavorful.
Add the turmeric powder, red chili powder, and salt to the hot oil/butter, and add the roasted makhana to the pan.
Toss well to combine. Turn off the flame, and when the makhana is still warm, sprinkle the chaat masala if using.

Mix again and store in an airtight container when completely cool.
Enjoy the crunchy makhana with tea or coffee.

Other Similar Recipes

Makhane Ki Kheer | Phool Makhana Kheer | Fox Nut Pudding
Omapodi | Easy Sev Recipe for Diwali
Savory Kordois | Assamese Star Fruit Shaped Snack
Aloo Bhujia Recipe | Potato and Gram flour Sev

Recipe

Ingredients

▢ 2 cups Makhana / Foxnut
▢ 2 teaspoon Oil
▢ Salt as needed
▢ ¼ teaspoon Turmeric powder
▢ ½ teaspoon Red chili powder adjust based on your spice level
▢ ½ teaspoon Chaat Masala optional

Instructions

Heat 1 teaspoon of oil in a wide pan and add the measured makhana / foxnut. Roast the makhana in low flame until aromatic and crunchy. It will take 7 to 10 minutes for the makhanas to completely roast.
Remove the roasted foxnut in a plate and in the same pan, heat the remaining 1 teaspoon of oil. If you are not a vegan, you could also use butter to make it more flavorful.
Add the turmeric powder, red chili powder and salt to the hot oil / butter and add the roasted makhana to the pan.
Toss well to combine. Turn off the flame and when the makhana is still warm, sprinkle the chaat masala if using.
Mix again and store in an airtight container when completely cool.
Enjoy the crunchy makhana with tea or coffee.

Nutrition

More Indian

Kale Poricha Kuzhambu
Yard Long Beans Curry | Karamani (Payathangai) Poriyal
Coconut Almond Burfi
Kathirikai Kara Curry | Brinjal Poriyal