Simple, practical, and full of everyday flavour, Peanut Butter Makhana is a vegetarian Indian appetizer made with roasted makhana /foxnut/lotus seed, unsweetened peanut butter, and ghee in about 15 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: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 4
- Category: Appetizer
- Cuisine: Indian
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup roasted makhana /foxnut/lotus seed
- 1 1/2 tablespoons unsweetened peanut butter ((creamy or crunchy))
- 1 teaspoon ghee ((or coconut oil))
- a pinch salt (optional)
Method
- How to Roast Makhana:- In a pan, add one teaspoon of ghee, 1 cup of Makhana, and roast them on very low heat for 5-6 minutes. Keep stirring them in between so that Makhana does not burn. To check if correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly. Now transfer makhanas to a plate and keep aside.
- Add peanut butter to the same pan and turn off the heat. Stir in for few seconds until it completely melts. Add a pinch of salt and the roasted makhana at this stage, and then gently mix until well coated.
- Remove the pan from the stove. Once they cool down completely, you can separate them and store them in an airtight container.
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.
