Masala Makhana, or Spicy Foxnuts, is a quick and healthy snack made from foxnuts and few Indian spices. You can have this delicious snack with your evening tea or coffee. This crunchy, addicting snack just requires a few ingredients and takes less than 15 minutes to prepare.
This Masala Makhana is
- Easy to prepare
- Low calorie
- Healthy & rich in nutrients
- Ready under 15 minutes
What is Makhana?
Phool Makhana or fox nuts are primarily obtained from Euryale ferox plant. They are also known as lotus seeds. Bihar, an Indian state, is where most makhana is produced.
Due to its nutritional benefits, makhanas are usually taken during vrats and fasting in northern India especially during Navaratri. They are utilized in a variety of Indian dishes, both savory and sweet.
I didn't know anything about foxnuts or phool makhana till a few years ago. It was something I had read about in biology books, but I never had a chance to eat or cook it.
Since fasting is not practiced during Navaratri in Bengal, we were unaware of foxnuts. Thanks to the digital era, more people are now aware of foxnuts, and incorporate makhanas into their diets knowing the health benefits.
I first tried makhana as prasadam in a temple and particularly enjoyed the taste. Knowing the healthy benefits of foxnuts, I started making healthy snacks using them. Initially, I used to make simple salt and pepper makhana, and later I started preparing spicy foxnuts or masala makhana, and everyone at home started to like this flavor.
Health Benefits of Makhana
Fox nuts have a number of nutritional benefits. Some of them are listed below:
- They are rich in magnesium, potassium, manganese, phosphorus, and protein.
- Diabetics are also encouraged to eat makhana due to its low glycemic index.
- Due to its high magnesium and low salt contents, makhanas are helpful for people with high blood pressure, cardiac conditions, and obesity.
- Makhanas are heart-healthy because they have low levels of salt, cholesterol, and saturated fat.
Ingredients required for Masala Makhana
Makhana: It is the primary ingredient of this recipe.
Powdered Spices: Turmeric powder, cumin powder, red chilli powder, and chaat masala powder are the key spices used in this recipe. You can also add pepper powder and adjust the spice levels as per your taste buds.
Ghee/Oil: I have used mix of ghee and oil in this recipe. Ghee or clarified butter provides a lovely aroma to the snacks. I have used sunflower oil here. You can use any vegetable oil of your choice.
How to make Masala Makhana
Here I am sharing an easy and quick recipe of masala makhana that you can make whenever you have a craving. If you're making a small quantity, you may prepare this dish in less time than 15 minutes. You can carry this healthy snack to your office in a small container and munch to tackle 4 pm hunger pangs.
Even you may include them in your child's snack box to keep them away from unhealthy snacking. Nowadays, ready-made makhana snacks are sold in the market, but I advise making your own because it is absolutely hassle-free, and you may create flavors of your choice.
Dry roast the phool makhanas for 5 to 8 minutes in a hot skillet or wok until they become crunchy and make a snapping sound when you bite into them. The process should be carried out under low flame. Once roasting done, keep them aside.
Now heat ghee and oil together and add all the dry spice powders and salt together and mix them quickly. At this stage turn off the gas.
Immediately add the roasted makhanas to the pan and give them a good swirl to evenly distribute the spices. After cooling you can serve them or store them in a dry airtight container for a week or so.
More Snack Recipes
- 3 cups Makhana (Fox Nuts)
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Chaat Masala Powder
- 1 teaspoon Ghee
- 2 teaspoon Vegetable Oil
- Salt to taste
- Heat a pan or wok and dry roast the phool makhanas or foxnuts for 5 to 8 minutes until they turn crunchy and makes crisp sound when you bite them. Low flame should be used to complete the process. Keep the roasted makhanas aside.
- Now heat ghee and oil together. Add all the spice powders along with salt to taste and mix them quickly. After that switch off the gas.
- Transfer the roasted makhanas to the pan and stir well to coat each makhana with spices.
- Serve them or cool them and store in a dry and airtight container for a week or so.
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