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    Home » Indian Recipes » Indian Snacks

    Roasted Makhana | Masala Makhana (Healthy Snack Recipe)

    Published on September 17, 2021 · Updated on September 17, 2021 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

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    Jump to Recipe Jump to Video Print Recipe

    Roasted Makhana (also known as fox nuts or lotus seeds) make for a deliciously crunchy and addictive, yet healthy snack.

    And this masala makhana / flavoured makhana recipe uses only a handful of spices, and takes only 10 minutes to make a yummy and healthy snack.

    top shot of a bowl full of roasted makhana

    You must have heard of the idiom ‘sweet tooth’, right? Usually used to refer to someone who has a strong craving or fondness for sweet foods.

    I have what you’d call a salty tooth. Now I don’t know whether that’s an actual thing / idiom. But it is a thing for me. My weakness is not sugar, but all the crispy crunchy snacks! I am low-key addicted to those. Even when I know that 99% of those snacks are not good for me, especially when I can’t resist them to eat them in moderation.

    Which is why when I came across roasted makhana, it was like a Godsend! It was crispy, crunchy, delicious AND healthy! A relative rarity!

    Also, it’s pretty simple and quick to make, using only a handful of spices, that are usually always stocked in the Indian pantry, and under 10 minutes of time.

    Of-course you can alter the spices based on your preference, to adapt it to your tastebuds.

    Jump to:
    • What is Makhana
    • Health Benefits of Makhana
    • Makhana Recipes
    • Ingredients You Need
    • How to Make Roasted Makhana Snack
    • Notes / Variations
    • Storing Makhana / Shelf Life
    • Serving Suggestion
    • Popular snack recipes to try..
    • 📖 RECIPE

    What is Makhana

    Makhana also known as fox nuts / lotus seeds / phool makhana, come from a plant called Euryale Fox, and have been consumed in the Indian subcontinent since centuries.

    They’ve even had a prominent place in the science of Ayurveda, and have been used in Chinese medicine for thousands of years.

    showing a few raw makhana in the palm of the hand, over a bowl full of raw makhana

    Health Benefits of Makhana

    • Makhana is a good source of protein and fibre, and low in cholesterol, fat & sodium, which makes it an ideal healthy snack to satisfy the hunger pangs between meals.
    • It’s rich in antioxidants that can help shield us against inflammation and chronic disease.
    • Makhana seeds have also been found to be beneficial to those suffering from heart diseases, high blood pressure, and obesity due to their high magnesium and low sodium content.
    • They are also recommended to diabetics because of their low glycemic index.
    • Ayurvedic beliefs have also found the astringent properties of fox nuts to reduce kidney problems.

    Makhana Recipes

    Makhana as an ingredient in recipes is pretty versatile. It has a pretty neutral taste, so it easily takes on the flavors that are added to it.

    They can be eaten raw, dry roasted, or roasted in ghee. Ghee roasted makhana make for a delicious and healthy snack, and that’s the recipe I’ll share today.

    But makhanas can also be used to make makhana bhel, makhana kheer, makhana curry etc ( well Indians can make a curry from anything, but this is delicious).

    Here’s my go-to recipe for making ghee roasted makhana..

    Ingredients You Need

    top shot of all the ingredients required to make roasted makhana snack at home
    ingredients – makhana (also known as lotus seeds or fox nuts), ghee, spices for flavoring (salt, chilli powder, garam masala powder, coriander powder, garlic powder & cumin powder

    Ingredient notes

    You can choose to simply dry roast makhana (like I mentioned above) or roast makhana in ghee and season it with salt. It will still make for a delicious snack.

    But using these desi spices to flavor it will make this roasted makhana snack much more flavorful!

    How to Make Roasted Makhana Snack

    • In a wide flat pan, add 2-3 tablespoon ghee, and lightly heat it up for about 30 seconds or so on medium low flame.

      And it’s best to use a wide flat pan, that is wide enough to ensure all of the makhana touches the base of the pan. This helps the makhana get evenly roaasted. This particular Hexclad pan of mine (which btw I LOVE!) fits 3 cups of makhana, so that’s the batch size I go with.
    • In a small bowl, mix together – ¼ teaspoon salt, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ¼ teaspoon coriander powder, ¼ teaspoon garlic powder, and ⅛ teaspoon cumin powder, and add these spice powders to ghee, and mix everything together.

      It’s best to pre-mix the spice powders and add them together, so that the spices you add first don’t start getting burnt, as you add the other spices. And I usually pre-mix these spices before I even start heating up the ghee.
    • Let the spice powders get lightly roasted, for about 30 seconds to 1 minute on medium low flame.

      Some recipes call for roasting makhana in ghee and adding the spices at the end. And you can definitely add salt at the end. But I’ve found that if we even lightly roast the spice powders for a bit before adding the makhana, it elevates the flavor of roasted makhana.
    step by step photos of making roasted makhana snack
    • When the spices have been lightly roasted in ghee, add 3 cups of makhana to this, and mix it in, ensuring to coat all of the makhana with flavored ghee.

      This will take a couple of minutes.
    • Then roast the makhana on medium flame for about 5-7 minutes, till they get well roasted, ensuring to keep moving the makhana around as they get roasted, to ensure an even roast.

      The best way to check if the makhana is roasted or not is by eating a couple of them. Roasted makhana will not be chewy like raw makhana, and have a light crunch.

    Notes / Variations

    You can air fry makhana too, but I personally don’t find it worth the hassle to get the air fryer out, and then later clean the air fryer basket, all for roasting makhana, which is just as easily done on the stovetop.

    Storing Makhana / Shelf Life

    Makhana has a very good shelf life, and it can last months, when stored properly, in a an air tight glass container.

    However we have never been able to test the shelf life of roasted makhana at our place, because it usually gets over the same day, or sometimes if I make multiple batches to store, then it lasts a maximum of 2-3 days, before we gobble it up. Because it’s that much of a universal favorite in my home, loved by the two adults & kid alike. 🙂

    Serving Suggestion

    We usually have makhana for snacks with tea, and with milk for the kid. But you can have a bowl of makhana as is as a healthy snack.

    top shot of a bowl full of homemade masala makhana with a glass of tea on the side

    Popular snack recipes to try..

    ⭐️ Sabudana Vada – 3 Ways
    ⭐️
    Idli Fry – using Leftover Idlis
    ⭐️
    Indian style Guacamole

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

    📖 RECIPE

    top shot of a bowl full of roasted makhana

    Roasted Makhana Recipe | Masala Makhana

    step by step recipe to make roasted makhana, flavored with indian spices for delicious masala makhana
    5 from 4 votes
    Print Pin Rate
    Course: Snack, Tea Time Snack
    Cuisine: Indian
    Prep Time: 1 minute
    Cook Time: 9 minutes
    Total Time: 10 minutes
    Servings: 3
    Calories: 90kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • 12″ hexclad saute pan

    Ingredients

    • 3 cup makhana (fox nuts / lotus seeds)
    • 2-3 tablespoon ghee

    Spices for flavoring

    • ¼ teaspoon salt
    • ¼ teaspoon red chilli powder
    • ¼ teaspoon garam masala powder
    • ¼ teaspoon coriander powder
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon cumin powder
    Prevent your screen from going dark

    Instructions

    • In a wide flat pan (see notes), add 3 tablespoon ghee, and lightly heat it up for about 30 seconds or so on medium low flame.
    • In a small bowl, mix together – ¼ teaspoon salt, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ¼ teaspoon coriander powder, ¼ teaspoon garlic powder, and ⅛ teaspoon cumin powder. Then add the spice powders to ghee, and mix everything together. It's best to pre-mix the spice powders & add them together, to get all of them evenly roasted, and not burn them.
    • Let the spice powders get lightly roasted, for about 30 seconds to 1 minute on medium low flame.
    • Then add 3 cups of makhana to this, and mix it in, ensuring to coat all of the makhana with flavored ghee. This will take 1-2 minutes.
    • Roast the makhana on medium flame for about 5-7 minutes, till they get well roasted, ensuring to keep moving the makhana around as they get roasted, to ensure an even roast.
    • Eat a couple of makhanas to check if they are well roasted. Roasted makhana will not be chewy like raw makhana, and have a light crunch.

    Notes

    1. It’s best to use a wide flat pan, that is wide enough to ensure all of the makhana touches the base of the pan. This helps the makhana get evenly roaasted.
    2. Some recipes call for roasting makhana in ghee and adding the spices at the end. And you can definitely add salt at the end. But I’ve found that if we even lightly roast the spice powders for a bit before adding the makhana, it elevates the flavor of roasted makhana.
    3. You can air fry makhana too, but I personally don’t find it worth the hassle to get the air fryer out, and then later clean the air fryer basket, all for roasting makhana, which is just as easily done on the stovetop.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 197mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

    Video Recipe

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    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

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