By Yash Lakhan
February 6, 2024
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This is a little guide that will assist you in roasting makhana, or fox nuts, to perfection at home. You may have this nutritious, high-protein snack in place of your typical popcorn for a change of pace and a protein boost. To find out more, continue reading.
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Makhana, also known as foxnuts, gorgon nuts, or phool makhana, are the edible, puffed seeds of the Euryale ferox, or prickly water lily, plant. Native to eastern Asia, these plants grow and flourish most readily in marshy waters.
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2 cups makhana 2 tablespoons of chopped mint leaves 1 tablespoon of ghee or oil 1 teaspoon chaat masala 1/2 teaspoon black salt 1/2 teaspoon roasted cumin powder 1/4 teaspoon black pepper powder Pinch of Hing (optional)
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Heat ghee or oil in a pan over medium heat.
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Add makhana and roast on low-medium heat for 10–12 minutes, until crispy and light brown. Let the roasted makhana cool.
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In a mixing bowl, combine cooled makhana, mint leaves, chaat masala, black salt, roasted cumin powder, black pepper powder, and hing.
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Toss well to coat the makhana evenly. Allow flavours to combine for 10–15 minutes.
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Serve or store in an airtight container.
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