This week I am working on recipes that could classify as Elevenses. Elevenses is an English practice to take a small break before lunch to consume a small snack or drink. If you want to read more about this, hop over to my Masala Chaas recipe where I discussed further about it. My second recipe under the theme is this Spicy Roasted Makhana | Roasted Foxnut. Makhana is the newfound ingredient that I just discovered a few days back. I used it to make this delicious Makhana ki Kheer/foxnut pudding, a few days back. Spicy Roasted Makhana, was my first choice of recipe to make when I bought the bag of makhana from our local Indian stores. My husband was really looking for this spicy snack and I was so excited that I could make it for this theme. The roasted lotus seed recipe is so simple to make and takes just 10 minutes. We can adjust the seasoning as per our liking and since it is my first time I am making it, I kept it quite simple. My husband has been eating this nonstop ever since and for once this is a snack that I don’t have to stop him from eating. Makhana/fox nut has protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron and zinc. All this makes it the best snack option. Makhana by itself has no flavor or taste, but can easily take up any flavor that it is cooked with. Because of all its health benefits and low caloric value, this is a really good snack. Preparation time - 5 minutesCooking time - 15 minutesDifficulty level - Easy
Ingredients to make Roasted Foxnut - Makes 2 cups
Makhana / Foxnut - 2 cups Oil - 2 tsp Salt - as needed Turmeric powder - ¼ tsp Red chili powder - ½ teaspoon (adjust based on your spice level) Chaat Masala - ½ teaspoon (optional)
Procedure to make Spicy Roasted Makhana -
Heat 1 teaspoon of oil in a wide pan and add the measured makhana. Roast the makhana on low flame until aromatic and crunchy. It will take 7 to 10 minutes for the makhanas to completely roast.
Remove the roasted foxnut to a plate and in the same pan, heat the remaining 1 teaspoon of oil. If you are not a vegan, you could also use butter to make it more flavorful.
Add the turmeric powder, red chili powder, and salt to the hot oil/butter, and add the roasted makhana to the pan.
Toss well to combine. Turn off the flame and when the makhana is still warm, sprinkle the chaat masala if using.
Mix again and store in an airtight container when completely cool.
Enjoy the crunchy makhana with tea or coffee.
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