Simple, practical, and full of everyday flavour, Mint Makhana is a vegetarian Indian snack made with roasted makhana / foxnut/ lotus seed, ghee, and dry mint powder in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 2 minutes
- Cook time: 10 minutes
- Total time: 12 minutes
- Yield: 2
- Category: Snack
- Cuisine: Indian
Ingredients
- 1 cup roasted makhana / foxnut/ lotus seed
- 2 teaspoons ghee ((or coconut, olive oil))
- 2 teaspoons dry mint powder
- 1/2 teaspoon chaat masala
- 1 pinch salt
Method
- How to Roast Makhana:- Heat ghee in a pan or kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana does not burn. To check if they are correctly roasted, just take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly done.
- Move the roasted makhana to the side of the pan, add a teaspoon of ghee to the center, and then add the dry mint (pudina) powder, chaat masala powder, and a pinch of salt. Mix the spices into the ghee first, then combine them with the makhana. Roast for another minute on medium-low flame, and turn off the heat.
- Cool down these makhana's for a while and eat, or these Roasted fox nuts with mint can be stored in an airtight container for up to 7 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
