Masala Makhana
Crispy spiced fox nuts (lotus seeds). A light tea-time and travel snack that beats namkeen.
Makhana is naturally light and becomes addictive when roasted with a little oil and spice. It is a smart swap for fried chips when you want something crunchy with chai or on a train journey.
Roast until they sound hollow and crisp—under-roasted makhana tastes chewy.
Nutrition
Per 1 large handful (about 1 cup)
- Calories
- 120 kcal
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 4 g
- Fiber
- 2 g
Dietary
plant based · gluten free · jain · no onion no garlic
Protein sources
makhana
Ingredients
- 14 cups Makhana (fox nuts / lotus seeds)
- 21 tbsp Oil or 1 tsp for lighter version
- 31/2 tsp Turmeric
- 41/2 tsp Red Chilli powder
- 51/2 tsp Chaat Masala
- 61/4 tsp Black Pepper
- 7Salt to taste
- 8Pinch of Amchur (optional)
Instructions
- 1
Dry-roast makhana in a wide pan on medium heat for 6–8 minutes, stirring, until crisp.
Cooling fully is required for lasting crunch.
- 2
Push makhana aside, add oil and spices to the pan, and bloom for a few seconds.
If spices stick poorly, mist with a few drops of water or lemon before tossing.
- 3
Toss makhana until evenly coated. Adjust salt.
Air fryer: 160°C for about 6–8 minutes, shaking once, then toss with spices.
- 4
Cool completely before storing in an airtight jar.
Skip oil and use a non-stick pan for a lighter batch—spices cling a bit less.
Flavor profiles
- Peri-peri or pizza seasoning for kids and cravings.
- Jaggery + cinnamon for a sweet snack.
- Curry leaves and mustard seeds for a South Indian tempering feel.
Snack pairings
- Evening chai.
- Mixed with roasted peanuts for more calories.
- Packed in a small pouch for flights and long drives.