Roasted makhana is a quick and healthy snack option. Ready in just 10 minutes, you can play with the seasoning to create as many flavors as you can imagine.
When I was a kid, roasted makhana was the most common snack we had. We hardly ever had any chips or fries or nankeens at home. Every Sunday mom would make a batch of roasted makhanas and it would last us through the week (sometimes less). We used to take it to school in our snack box and also munch on it between meals after coming home.
We are currently at our
While I love the simple salt and chaat masala flavor, the roasted makhanas can be made with any seasoning or spice mix you like. A friend of mine mixes them with green chutney and sometimes with a
Makhana called Fox nuts or lotus seeds in English is highly nutritious. In my Makhana kheer recipe, I wrote about the health benefits of Makhana or fox nuts in detail. But to do a short recap:
Health Benefits of Makhana (Fox nuts)
- Makhanas are rich in protein, calcium, potassium, manganese, magnesium , phosphorous, and thiamin.
- They are low in calories and high in fiber thus helping in better digestion, weight loss and weight regulation.
- Makhanas do not have any sugar content and are a very healthy snacking option for people suffering with diabetes.
In India, makhanas have been traditionally used as a home remedy for insomnia,
Now-a-days, just like potato chips and other dry snacks, roasted makhana packets are also available in the market. But it is just so incredibly easy to make them at home that I wonder why would one buy something that has been roasted months ago, packed and then been sitting on a shelf for so long!
Fox nuts or Makhana are like popcorns in texture but so much different in their nutrition. Instead of snacking on a bag of popcorns, potato chips or other fried snacks, I would gladly take a bowl of roasted makhanas any day! Would you?
Roasted Makhana | Phool Makhana Recipe
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 cup Makhana Phool makhana or fox nuts
- 2 tsp coconut oil (traditionally ghee is used but for vegan preparation I use coconut oil)
- ⅛ tsp salt (or to taste, chaat masala itself has salt so you need very little on top)
- ⅛ tsp black pepper powder (or to taste)
- ½ tsp chaat masala
- a pinch of turmeric
Instructions
- Place the makhanas in a pan over low heat.
- Dry roast until they just start to change color.
- To test if the makhanas are roasted, try pressing one between your thumb and finger. It should easily crumble.
- Add 2 tsp of coconut oil or ghee and roast for few seconds till the makhanas absorb the oil.
- Switch off heat.
- Add salt, pepper, chaat masala, and turmeric powder. Mix to coat all makhanas in the spices.
- Enjoy warm.
How to Store Roasted Makhana
- Once the roasted makhanas are cold, transfer them to an air-tight container and store in a dry place. They will last for up to a few weeks in dry conditions.
Video
Notes
- Flavor variations: Roasted Makhanas take on any flavor that you like. You can use both dry and wet spice mixes, however, if you are using wet spice mix or chutney or sauce, you won’t be able to store them.
Here are some suggestions: - Add dried curry leaves and some garam masala
- Add some green chutney
- Add more fusion flavors like Mexican or Italian seasoning or some hot Schezwan sauce or SriRacha sauce.
- While roasted makhanas store well for up to a month since it hardly takes 10 mins to make them, I often make them when I want to eat them.
I wish one day at the cinemas they will have buckets of roasted makhanas instead of popcorn or at least as a choice. Many of us mindlessly much on popcorns and other fried snacks while watching a movie, it will just be better if those snacks are healthier!
Food Bloggers Group
I’m posting this recipe as part of a monthly bloggers’ challenge group — A-Z recipe Challenge. It is a fun group where every alternate month, we choose a key ingredient that starts with a specific letter, this month being F. I was thinking Flax eggs or fox nuts but since roasted fox nuts are such a quintessential Indian snack, I thought I should share this one with the group! Can’t wait to see everyone’s creations.
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If you try this recipe, I would really love to know. Tag your picture with #weekendkitchen on Instagram or connect with me on Facebook, Twitter, Google+, and/or Pinterest. Or join our newest journey into Recipe Videos.Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
My daughter and I adore roasted and salted foxnuts. It is a favourite any-time snack for us. Love the way yours look! 🙂
Thank you so much! Everyone in our home also gobbles them down pretty quickly 🙂
I make this snack too.. So tasty and healthy one.
Thanks, Shobha!
Do you make them simply salted or with variations? Would love to know more flavor options 🙂
I and my kids love roasted makhana. And your looks so crispy and delicious. Perfect snack for fasting days.
In our home too! We all love roasted makhana at any time of the day 🙂
I love how versatile these seeds are, use them as snacks, in curries, in kheer. I love munching on this snack whenever I can get hold of makhanas. Noticed that now PVR in Mumbai also sell makhana, what a great alternate to popcorns while watching a movie or in your case while playing a game.
Thanks, Mayuri!
And wow that PVR now has the option of roasted makhana. They are definitely a healthier option than popcorn!
Fasting or not fasting..Roasted makhana one of the favourite munching snack in my house. both my kids also love it..for kids I usually make a mix with nus and raisins..Lovely capture!!
Thanks, Swati!
yes, with nuts and raisins they are like festive namkeens 🙂 Will be making it that way soon for Holi!
Ghee roasted makhana with rock salt and black pepper powder is a preferred tea time snack at my place. On fasts I do add nuts and melon seeds to it to make it all the more filling . Great share !
Thanks, Poonam!
That’s a great idea to add nuts and melon seeds especially during fasting days :-). I also usually make them simple roasted.
Ashima, hope you had a great time at your folks! Makhana is an all time favourite and a box of these are always in my pantry as I prefer consuming them for fasting instead of the oily snacks or savouries. Helps in energy building too. Loved your flavours here.
Thanks, Vidya!
I also have a pack of makhana in my kitchen pantry ready to be roasted 🙂 Recently I’ve started making so many more dishes with them — makhana pulao, makhana kheer, and makhana-matar gravy 🙂 What all recipes do you make with makhana?
I make these roasted foxnuts in so many different flavours; including with a chivda-style tadka of dried coconut, curry leaves, and peanuts. They are so filling and are just perfect as a tea-time snack.
Chivda style is a great idea! I am going to try it next 🙂 Thanks for the idea!
This simply roasted makhana looks delish. Good to know makhana lasts for up to a month so that I can make a big batch and store them. Loved the flavor options you have mentioned. Makhana is one such healthy, tasty and quick-to-make snack that surely helps us avoid reaching out for deep fried snacks. Thanks for mentioning various flavor options 🙂
Thanks, Geetha!
While they do last for a month, mine get over before they can :-p. Let me know the flavors you try!
This is in my to do list for a quite long time.. I will try it with some more spices.
Let me know the spice combinations you try 🙂 Would love to learn more flavors!
It’s an excellent and healthy snack!
Thanks, Sonal! This one hardly takes any time and is a family favorite too 🙂
This is one my all time favourite munching snack. Addition of chaat masala sounds really interesting and roasted makhana look just fantastic. I love your version and the simplified instructions.
Thanks, Jolly!
A little chaat masala kind of makes everything wonderful! Especially with kids 😀
I love munching on this snack any time of the day. Love the flavor you have used here along with ghee! Simple yet so filling as well.
Very true Sasmita!
A little ghee adds a beautiful aroma to the makhanas and also makes it easier for the spices to be absorbed.
I almost use the same recipe as you have mentioned except that I use ghee for roasting. The makhana looks super inviting and delicious.
Thanks, Renu!
I use ghee too but after the initial dry roasting… Initially, I used to add ghee at the beginning itself but that required a lot more ghee to make them crisp. I found by dry roasting first and then adding ghee at the end, the makhanas are crisp and get the light ghee flavor too.
What spice combinations do you use?
I like the style of your video, very well taken. the recipe is absolutely worth the try with black pepper and chaat masala to flavour it.
Thanks, Seema!
I’m still learning how to make short and crispt recipe videos and at this moment it really takes a lot of time! Your feedback gives me lot of encouragement. Thank you so much. Do let me if you have any questions when you try the recipe!
I usually make this type of makhana but instead of dry roasting it, I ghee roast it and then add salt and pepper, however, both salt and pepper does not stick to the makhana and sheds off. Why could this be happening?
Saili,
I use coconut oil to roast the makhana in place of ghee. How much ghee do you use? I use about 2 tsp for every cup. Also not all spices will stick but enough will. You will have some dry spices in the pan after roasting too. Just sprinkle them on the makhana while serving and toss.