Description
Roasted Makhana is a crunchy and flavorful Indian snack made by roasting fox nuts (makhana) in ghee with a blend of aromatic spices. This healthy, gluten-free treat is perfect for snacking or as a nutritious topping for salads and yogurt.
Ingredients
Scale
Roasted Makhana
- 2 cups makhana (fox nuts)
- 2 tablespoons ghee (clarified butter)
Spices
- 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 the ghee in a pan over medium heat until it is fully melted and hot enough for roasting.
- Roast Makhana: Add the makhana (fox nuts) to the pan, continuously stirring for 5-7 minutes so they roast evenly and become crispy and lightly golden brown.
- Remove from Heat: Once the makhana are roasted to crispiness, remove the pan from the heat source to prevent burning.
- Add Spices: Sprinkle salt, black pepper, red chili powder, cumin powder, turmeric powder, and chat masala (if using) over the roasted makhana. Toss thoroughly to coat every piece evenly with the spices.
- Add Herbs: For extra flavor, sprinkle dried rosemary or oregano and toss the makhana again to distribute the herbs well.
- Cool and Store: Allow the roasted makhana to cool completely before serving or transferring them to an airtight container for storage.
- Serve: Enjoy your crunchy, spicy, and nutritious roasted makhana as a tasty snack or as a flavorful topping for salads and yogurt.
Notes
- Adjust the red chili powder according to your spice preference or omit it if you prefer a milder snack.
- You can substitute ghee with a light cooking oil, but ghee adds a rich flavor and aroma.
- Store roasted makhana in an airtight container to maintain crispiness for up to 1 week.
- Dried herbs like rosemary or oregano are optional but add an aromatic twist to the classic roasted makhana.
- Roasting time may vary slightly depending on the stove heat; keep stirring to avoid burning.
