Makhana Namkeen is a delicious snack that can be served at tea time or can be munched throughout the day. It is low fat, healthy, and gluten-free and can be served for vrat (Hindu fasting days) as well. Here is how to make it.
Here are some more makhana recipes that you might like – Makhana Kheer, Roasted Makhana, Makhana Lassi, and Matar Makhana Sabji.
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About This Recipe
Makhana Namkeen is a crunchy and crispy Indian snack made using makhana (foxnuts), nuts, seeds, and spices.
It is a light snack that is easy to make, low on fat, and high on nutrition. It can be munched upon any time of the day. I love to serve it as a tea-time snack with cups of hot masala chai.
Makhana Namkeen is gluten-free and all the ingredients used to make it are also vrat (Hindu fasting) friendly. So next time when you are fasting for Navratri, Shivratri, or Ekadashi, make a batch of this delicious snack and munch on it.
Ingredients
Ghee – This namkeen tastes best when made in ghee but you can replace ghee with oil to make it vegan.
Makhana – Makhana is also called phool makhana, lotus seeds, or foxnuts. You will get it in any Indian grocery store or online.
Nuts – I have added almonds and cashew nuts but you can also add other nuts of your choice like walnuts or pistachios.
Seeds – I love the taste and crunch of melon seeds in this snack. You can also use other seeds like flax seeds, hemp seeds, etc.
Others – You will also need salt, black pepper powder, curry leaves, dry coconut, and chaat masala.
How To Make Makhana Namkeen
Heat 1 tablespoon ghee in a pan over medium heat.
Add 2 cups of makhana to the pan and roast on medium heat until they are crispy (5-8 minutes). Keep stirring while roasting. Remove the roasted makhana to a large bowl and keep it aside.
Heat the remaining 1 tablespoon ghee in the pan over medium-low heat.
Add ½ cup whole almonds, ½ cup whole cashew nuts, and 3 tablespoon melon seeds to the pan and roast until browned (6-8 minutes). Keep stirring while roasting to avoid burning.
Remove the roasted nuts and seeds into the bowl.
In the same ghee, add ¼ cup thinly sliced dry coconut and 10-12 whole curry leaves and roast until browned (5-6 minutes).
Remove them to the bowl.
Add salt to taste, ½ teaspoon black pepper powder, and ½ teaspoon chaat masala powder over the roasted nuts and seeds and toss well.
Cool the ingredients completely and store them in an airtight container. Serve at room temperature.
Storage Suggestions
This snack can be stored in an airtight container and stored at room temperature for up to 15 days.
If the makhana turns soggy after a few days, then heat the oven to 300 degrees f (150 degrees C) and spread the namkeen on a baking tray. Bake for 10-15 minutes until the ingredients are crispy again.
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Recipe Card
Makhana Namkeen Recipe
Ingredients
- 2 tablespoons ghee (divided)
- 2 cups whole makhana (foxnuts)
- ½ cup whole almonds
- ½ cup whole cashew nuts
- 3 tablespoons melon seeds
- ¼ cup thinly sliced dry coconut (Cut into thin slices)
- 10-12 whole curry leaves
- salt to taste
- ½ teaspoon black pepper powder
- ½ teaspoon chaat masala powder
Instructions
- Heat 1 tablespoon ghee in a pan over medium heat.
- Add makhana to the pan and roast on medium heat until they are crispy (5-8 minutes). Keep stirring while roasting. Remove the roasted makhana to a large bowl and keep it aside.
- Heat the remaining 1 tablespoon ghee to the pan over medium-low heat.
- Add almonds, cashew nuts, and melon seeds to the pan and roast until browned (6-8 minutes). Keep stirring while roasting to avoid burning.
- Remove the roasted nuts and seeds into the bowl.
- In the same ghee, add dry coconut and curry leaves and roast until browned (5-6 minutes).
- Remove them to the bowl.
- Add salt, black pepper powder, and chaat masala powder over the roasted nuts and seeds and toss well.
- Cool the ingredients completely and store them in an airtight container. Serve at room temperature.
Did you make this recipe? Let me know!