Roasted Makhana
Crispy, lightly spiced fox nuts roasted to golden perfection with cumin and black pepper. A light, crunchy snack with a warm, aromatic kick — ideal for mindful snacking.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Place 200 g makhana in a large dry pan over medium heat.
- 2Roast the makhana, stirring constantly, for 8–10 minutes until they begin to pop and turn pale golden.
- 3Add 10 g cumin seeds and 5 g black pepper, stirring to coat evenly.
- 4Continue roasting for 3–4 minutes, ensuring spices toast without burning.
- 5Remove from heat and let cool slightly.
- 6Transfer to a serving bowl and sprinkle with 5 g rock salt (saindhav), stirring gently.
- 7Serve warm or at room temperature as a crunchy, aromatic snack.
- 8Store in an airtight container for up to 5 days.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Roasted Makhana is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
