Roasted Makhana (5+ Flavors)
on Aug 16, 2022, Updated Oct 27, 2023
Roasted Phool Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home.
Makhana can be used to make many dishes. Some of my favorites are Makhana Kheer, Kesar Makhana Phirni, Makhana Raita, and Roasted Makhana Namkeen.
About Roasted Makhana
Roasted phool Makana is a healthy and delicious snack that can be enjoyed at any time of the day, whenever hunger strikes.
It is also a great snack to serve with evening tea or coffee.
These roasted foxnuts are also suitable for vrat (Hindu fasting days). You can serve them for Navratri, Shivratri, Janmashtami, or any other vrat.
Ingredients
Makhana (Foxnuts) – You will find these at any Indian grocery store or online.
Makhana has many health benefits. You can read about them here.
Ghee – Try roasting the makhana in ghee, which adds a nice flavor and aroma. You can also roast them in butter.
To make these vegan, use coconut oil or extra virgin olive oil.
Salt & Pepper – Add salt and pepper to flavor the roasted makhanas.
You can replace regular salt with black salt. Use rock salt (sendha namak) if making it for vrat days.
You can also add some red chili powder while roasting.
How To Make Roasted Makhana
Heat 1 teaspoon ghee in a heavy bottom pan over medium-low heat.
Note – Roasting on medium heat is very important. If you roast them on high heat, they will not be crunchy from the inside.
Add the following ingredients to the pan and mix well to coat each makhana with ghee.
- 2 cups of makhana
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
Roast until the makhana are lightly browned (3-4 minutes), stirring frequently.
Remove on a plate and let them cool down to room temperature. The makhana will become crunchy as they cool down.
Perfectly roasted makhana must be crunchy in bite and shouldn’t stick to your teeth. If they stick to the teeth, add them to the pan again and roast them for some more time.
Serve immediately or store in an airtight container and munch whenever possible.
Frequently Asked Questions
Yes, you can. Toss the makhana with ghee, salt, and pepper and add them to the air fryer basket. Air fry at 320°F (160°C) for 4-5 minutes, toss, and air fry for another 3-4 minutes or until lightly browned and crispy.
Seasoning Variations
I like to season my roasted fox nuts with salt and pepper, but you can make many variations by changing the seasonings. Here are some options.
Spicy Indian Masala – You can add some Indian spice powders, such as red chili powder, turmeric powder, chaat masala powder, and salt. You can also add lime juice and mix it for a tangy twist.
Peri Peri Masala – Add some peri peri masala while roasting and properly mix it.
Pudina (Mint ) Masala – Add dry mint powder, salt, pepper, and lime juice.
Chocolate – Melt the chocolate and coat the roasted makhanas with it.
Jaggery Sesame – Heat a little ghee in a pan. Add crushed jaggery (or jaggery powder) and melt completely. Add roasted white sesame seeds and makhana and mix until the makhana is coated with jaggery.
Add tomato powder, sour cream powder, onion powder, or wasabi powder while roasting the fox nuts.
Storage Suggestions
Roasted makhana seeds taste best when served right out of the pan. However, you can roast and store them in an airtight container for up to 15 days.
If they are not crunchy anymore and have turned soggy, roast them again and serve.
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Roasted Makhana Recipe
Ingredients
- 1 teaspoon ghee
- 2 cups makhana (foxnuts)
- ½ teaspoon salt (if making for vrat, use sendha namak (rock salt))
- ¼ teaspoon black pepper powder
Instructions
- Heat ghee in a heavy bottom pan over medium-low heat.
- Note – Roasting on medium heat is very important. If you roast them on high heat, they will not be crunchy from the inside.
- Add makhana, salt, and black pepper powder to the pan and mix well to coat each makhana with ghee.
- Roast until the makhana are lightly browned (3-4 minutes), stirring frequently.
- Remove on a plate and let them cool down to room temperature. The makhana will become crunchy as they cool down.
- Perfectly roasted makhana must be crunchy in bite and shouldn’t stick to your teeth. If they are sticking to the teeth, then add them to the pan again and roast them for some more time.
- Serve immediately or store in an airtight container and munch whenever you want to.
Video
Followed through the recipe and it came out awesome. Thanks!
1) Which Oil is best to use instead of Ghee with Makhana
2) Ghee or Butter roasted Makhana will produce smell if stoted for long.
You can use any oil that you like. Do not store for more than a week after frying.
Where do you purchase the seeds to make this!? I’m in the US and can’t find them anywhere
You can order online from Amazon or any Indian store near you have them.
Hey Neha, I tried the recipe with black pepper n salt. It’s delicious. Thanks 🙂
Thanks for trying Dhara 🙂
Easy & useful recipe in easy language with nutrition value
Thanks 🙂
Never tired these before and they look so stunning. Well captured