This Roasted Makhana (Foxnuts) is the ultimate crunchy, low-calorie snack for Hindu fasting days (Vrat). It is incredibly easy to make, packed with nutrients and serves as a perfect healthy replacement for chips or processed snacks.
Ingredients
- 2 cups Makhana (Foxnuts / Lotus seeds)
- 1 tbsp Ghee (or coconut oil)
- 1/2 tsp Sendha Namak (rock salt for fasting)
- 1/2 tsp Black pepper powder
- 1/4 tsp Roasted cumin powder (bhuna jeera, optional)
The 10-Minute Method
1. Heat the Ghee
Heat ghee in a heavy-bottomed pan or kadhai on low-medium heat.
2. Roast the Makhana
Add the makhana to the pan. Roast them on low heat, stirring continuously. Do not rush this on high heat or they will burn on the outside and stay chewy inside. Roast for 5 to 7 minutes until they turn a light golden color.
3. The Crunch Test
Take one makhana out, let it cool for a few seconds, and press it between your fingers. If it breaks easily with a distinct crunch sound, it is perfectly roasted. If it feels chewy, roast for another minute.
4. Season and Toss
Turn off the heat. While the makhana are still hot, immediately sprinkle the sendha namak, black pepper powder and roasted cumin powder. Toss everything well for a minute so the spices coat the makhana evenly using the residual heat.
Storage Tip: Let the roasted makhana cool down completely to room temperature, then store them in an airtight container. They will stay perfectly crisp for up to 2 weeks!
