The Mint/Pudina Makhana has a cool, refreshing, and tangy flavor, with the combination of mint and chaat masala. These mint-flavored roasted makhanas (lotus seeds or fox nuts) make an ideal snack, perfect for kids' school tiffins, a quick snack option, or a delicious accompaniment to an evening chai break.
Makhanas are gaining popularity worldwide as more people discover their health benefits and versatility as a delicious snack. They are also known as fox nuts or lotus seeds.
I love making a variety of makhana recipes, including spicy masala makhana, caramel makhana, paneer matar makhana curry, and makhana kheer at home.
Today, I am sharing a mint makhana recipe that is refreshing, tangy, and delicious. The goodness of roasted makhana is laced with the tanginess of mint powder and chaat masala. This roasted snack can be served as a starter or a tea-time snack. They are also ideal for school lunch box, or a snack alternative for kids.
I love incorporating mint into my daily cooking. For more mint recipes, check out my blog for dishes like mint pulao, mint peanut chutney, and coriander mint chutney.
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How to Make Dry Mint (Pudina) Powder at home
- Clean the mint, by picking the leaves and discarding the stems. Wash the leaves under running water to get rid of any mud or chemicals.
- Also, drain out the excess water and allow them to dry out completely.
- Spread the leaves on a large plate or microwave-safe tray.
- Place the tray inside the microwave and microwave the leaves for 3 minutes. After 3 minutes, take the plate out and check if the leaves have dried. If they haven't, return the tray to the microwave and heat for an additional 2 minutes.
- Once mint leaves have dried out, allow them to cool down completely. Crush it into a fine powder with your hands. You can also sieve it to get rid of thick stems.
- Mint powder is ready. Store the dry mint powder in an airtight container for up to a year.
Suggestions
- spread fresh mint leaves on a clean cloth or a large plate and place them under strong sunlight for 6-8 hours until they are completely dry and crisp.
How to Make the Pudina Makhana Recipe
How to Roast Makhana:-
Heat ghee in a pan or kadai, then add 1 cup of makhana. Dry roast them over very low heat for 4-5 minutes until they turn crisp, stirring occasionally to prevent them from burning.
To test if the makhanas are properly roasted, take one in your hand and crush it. If it snaps easily with a crisp, crunchy sound, they are perfectly roasted.
Move the roasted makhana to the side of the pan, add 1 teaspoon of ghee to the center, and then add 2 teaspoons dry mint (pudina) powder, ½ teaspoon chaat masala powder, and a pinch of salt. Mix the spices into the ghee first, then combine them with the makhana. Roast for another minute on medium-low flame, and turn off the heat.
Cool down these makhana's for a while and eat, or these roasted fox nuts with mint can be stored in an airtight container for up to 7 days.
Variations
- If you are vegan, you can replace ghee with coconut oil or olive oil.
- If you don't have chaat masala, replace it with garam masala and amchur powder.
Expert Tips
- Make sure to roast the makhanas until they are crispy before adding the mint powder and spices.
- Roast everything on low flame to get the perfect texture and taste.
- If you are making it in bulk, do it in batches.
- These pudina flavored roasted makhana recipe remains good at room temperature in an air-tight container for about a week. If they are exposed to air, they get soggy and don't taste well.
Mint Makhana
Ingredients
- 1 cup roasted makhana / foxnut/ lotus seed
- 2 teaspoons ghee (or coconut, olive oil)
- 2 teaspoons dry mint powder
- ½ teaspoon chaat masala
- 1 pinch salt
Instructions
- How to Roast Makhana:- Heat ghee in a pan or kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana does not burn.To check if they are correctly roasted, just take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly done.
- Move the roasted makhana to the side of the pan, add a teaspoon of ghee to the center, and then add the dry mint (pudina) powder, chaat masala powder, and a pinch of salt. Mix the spices into the ghee first, then combine them with the makhana. Roast for another minute on medium-low flame, and turn off the heat.
- Cool down these makhana's for a while and eat, or these Roasted fox nuts with mint can be stored in an airtight container for up to 7 days.
Notes
Variations
- If you are vegan you can replace ghee with coconut oil or olive oil.
- If you dont have chat masala then replace it with garam masala and amchur powder.
Tips
- Make sure to roast makhana’s before adding mint powder. Makhana’s should be crispy.
- Do everything in low flame to get the perfect texture and taste.
- If you are making in bulk, do it in batches.
- These pudina/mint flavored roasted makhana recipe remains good at room temperature in an air-tight container for about a week. If they are exposed to air they get soggy and doesn't taste well.
Nutrition
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Anonymous
NICE
Bhavana Patil
Thank you 🙂