The Moringa/Drumstick leaves Makhana recipe has a tangy flavor with a healthy combination of moringa powder and chat masala.
Recipe Snapshot
- Prep time: 2 minutes
- Cook time: 5 minutes
- Total time: 7 minutes
- Yield: 2
- Category: Snack
- Cuisine: Indian
Ingredients
- 1 cup roasted makhana (phool makhana/fox nuts)
- 2 teaspoons ghee
- 1 tablespoon moringa leaf powder
- 1/2 teaspoon chaat masala powder
- salt (adjust to taste)
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 test if the Makhana is properly roasted, take one in your hand and crush it. If it breaks easily with a crunching sound, it means they are roasted perfectly.
- Next, add ghee in the pan, dry moringa (drumstick leaves) powder, chat masala powder, and a pinch of salt, and mix everything well on low flame. Make sure not to burn the spices.
- Lastly, add the roasted Phool makhana and roast for another minute along with the spices and turn off the gas.
- Cooldown for a while, serve immediately, or 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.