Indian Spiced Roasted Makhana (Quick & Crispy Snack)
Indian spiced roasted makhana is a quick, crunchy snack made with a flavorful spice mix. Perfect for tea-time cravings, festive celebrations, or party gatherings.
Servings 4
Ingredients
- 4 cups makhana plain, foxnuts
- 4 teaspoon oil or ghee
- ¼ teaspoon turmeric powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon red chili powder
- ⅛ teaspoon ground black pepper
- ¼ teaspoon black salt
- ¼ teaspoon raw mango powder
- Salt to taste start with ¼ teaspoon and adjust as needed
Instructions
- Heat a kadai or heavy-bottomed pan on a low flame.
- Add makhana and roast for 7–8 minutes until crisp and slightly golden.4 cups makhana
- Mix all spice powders and salt in a bowl and set aside.¼ teaspoon turmeric powder, ¼ teaspoon ground cumin, ⅛ teaspoon red chili powder, ⅛ teaspoon ground black pepper, ¼ teaspoon black salt, ¼ teaspoon raw mango powder, Salt to taste
- Switch off the stove, add 2 teaspoon oil or ghee to the hot pan.4 teaspoon oil
- Add roasted makhana and sprinkle the spice mix immediately.
- Mix well so the spices coat evenly.
- Optional: Roast again on low flame for 2 minutes to intensify flavors.
- Cool completely and store in an airtight container.
Notes
Tested Tips from My Kitchen
- Roast on a low flame to prevent burnt spots and achieve a crisp texture.
- Keep the spice mix ready before roasting to coat the makhana quickly while it's still hot.
- Skip black salt if not available and double the amchoor (raw mango powder).
- Store only after the makhana cools completely to keep them crunchy for days.
Nutrition
Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 7mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 2mg | Iron: 0.2mg
