Masala Makhana

Makhana is also known as fox nuts, gorgon nut, Euryale Ferox and is from the flowering plant in the water lily family.  It is cultivated for its white seeds which are edible.  In most of the Indian subcontinent, Makhana is considered auspicious and used in the prasad (offering) and is also used in day to day cooking which includes recipes like roasted Masala Makhana, Makhana Kheer, Makhana Curry.

I have seen makhana being used in Prasad in the past but wasn’t aware of the medicinal values and other benefits of these fox nuts.  After reading a little bit more on this, I have learned that this is considered as a super dry fruit.  The fox nut seeds are used in Ayurvedic preparations and in Chinese medicines. Makhana can also be consumed during fasting in different ways.

The main benefits of Makhana or Fox Nuts are good for the heart, reduces inflammation, rich in protein, detoxifies the spleen, beneficial in diabetes, infertility, regulates blood pressure and is good for kidney.

Nutritional facts about makhana

• low-calorie snack
• high in fiber
• low glycemic index for diabetics

We have talked about the benefits, let me tell you what did my husband think of these Masala Makhanas.    So my husband goes, what is this?  I am like Makhana and I made it as a snack for tea.  He is like what, I said to him something like popcorn.  He tried it and is like, it taste like cardboard.  The next day I go to work and when I came back I see that more than half of the jar is gone… Guess who loved it…..hahaha…of course my husband

Ingredients:

• 2-3 cups of makhana
• 2-3 tsp ghee or oil ( i used ghee)
• 3/4 tsp chaat masala
• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• salt to taste (sendha namak if making for fasting)
• 1/2 tsp Kashmiri deggi mirch or paprika (color purposes)

Directions:

In a pan, add ghee or oil, whatever you are using.  Let it heat up slightly then add makhanas to the pan.  Roast them on a slow to medium flame until they are crisp. You can test it by trying to press one after roasting it for 4-5 mins.  If they are soft then roast for an additional couple of mins.

Once the makhanas are roasted, add all the spices to it and mix until the spices coat the makhana. Make sure your flame is on low at this time.   Here if you see it’s not coating the makhana, add a little more ghee or oil to it.  Now your roasted Masala Makhana is ready to eat.

Let it cool down and store it in a clean airtight container.  Enjoy this healthy snack whenever you are craving for a low-calorie chatpata snack.

Do try this other Poha Chivda mix from my blog.

Pin this Masala Makhana recipe for your fasting snack this Navratri

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me.  Thank you for stopping by!!

Happy Cooking!!!

Masala Makhana

Sarika Gunjal

4 from 1 vote

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Snack

Cuisine Indian

Ingredients

  

• 2-3 cups of makhana
• 2-3 tsp ghee or oil i used ghee
• ¾ tsp chaat masala
• ½ tsp red chili powder
• ½ tsp roasted cumin powder
• salt to taste
• ½ tsp kashmiri degi mirch or paprika color purposes

Instructions

 

• In a pan, add ghee or oil, whatever you are using. Let it heat up slightly then add makhanas to the pan. Roast them on a slow to medium flame until they are crisp. You can test it by trying to press one after roasting it for 4-5 mins. If they are soft then roast for additional couple of mins.
• Once the makhanas are roasted, add all the spices to it and mix until the spices coat the makhana. Make sure your flame is on low at this time. Here if you see its not coating the makhana, add a little more ghee or oil to it. Now your roasted Masala Makhana is ready to eat.
• Let it cool down and store it in a clean air tight container. Enjoy this healthy snack whenever you are craving for a low calorie chatpata snack.

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