Crispy Masala Roasted Makhana (10 Minutes)
Fox nuts roasted in ghee with chaat masala, turmeric and salt until shatteringly crisp. A light, crunchy Indian snack ready in 10 minutes.
Method
- Heat the ghee in a wide heavy pan over medium heat and add the makhana in a single layer.
- Roast, stirring often, for 6 to 8 minutes, until a makhana cracks crisply when pressed between your fingers.
- Sprinkle the turmeric, chili powder, chaat masala, salt and black salt over the pan and toss everything for 30 seconds so the spices coat evenly.
- Tip into a bowl, let cool for 2 minutes so they crisp up fully, then serve.
Fox nuts roasted in ghee with chaat masala, turmeric and salt until shatteringly crisp. A light, crunchy Indian snack ready in 10 minutes.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 10 g
- Fat
- 3 g
- Fibre
- 1 g
- Sodium
- 200 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The snap test is everything: bite one makhana. If it crunches clean through, it is done. Under-roasted makhana tastes chewy, not crisp.
Substitutions
- Ghee — coconut oil or butter
- Chaat masala — 1/2 teaspoon garam masala plus a squeeze of lemon
- Kashmiri chili powder — paprika
Serving suggestions
Serve in small bowls with evening chai. Also good crushed over salads for crunch.
Storage
Airtight jar at room temperature for up to 2 weeks.
Reheating
Re-crisp in a dry hot pan for 2 minutes if they soften.
Equipment
- Wide heavy-bottomed pan
- Spatula
Variations
- Peri-peri: swap the spices for 1 teaspoon peri-peri seasoning
- Sweet: toss with 1 tablespoon jaggery powder and a pinch of cardamom instead of the savory spices
Why it works
Makhana is almost all starch with very little water. A few minutes of dry heat drives out the remaining moisture, and the starch sets into a crisp, airy crunch.
Frequently asked questions
Why are my roasted makhana chewy instead of crispy?
They came off the heat too soon. Roast them 2 to 3 minutes longer; a finished makhana snaps cleanly instead of bending.
How long do roasted makhana stay crisp?
Up to 2 weeks in an airtight jar at room temperature.
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