Simple, practical, and full of everyday flavour, Roasted Makhana Recipe is a gluten-free, vegan Indian snacks made with simple everyday ingredients in about 10 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: Not specified
- Cook time: 10 minutes
- Total time: 10 minutes
- Yield: 2
- Category: Snacks
- Cuisine: Indian
Ingredients
- 3 cup foxnuts ((makhana or phool makhana))
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (or cayenne pepper, add as required)
- 1 teaspoon chaat masala powder (or add as required)
- rock salt ((edible and food grade), add as required)
- 2 to 3 teaspoons oil (or ghee)
Method
Making roasted makhana recipe
- Heat oil in a heavy wok or kadai.
- Add the makhana and roast for a good 10 to 12 minutes on low heat, till they become crisp. Keep on stirring in between.
- Next, add all the spice powders and rock salt, except chaat masala.
- Turn off the heat as you don't want the spice powders to get burnt.
- Stir the whole mixture well.
- Lastly, sprinkle the chaat masala powder and again mix well.
- Serve Roasted Makhana when they become lukewarm or cool at room temperature.
- Remember that once they cool down, store in an air-tight 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.
