The Mint(Pudina) Makhana Recipe has a cool & tangy flavor with a heavenly combination of mint and chat masala.An ideal anytime snack, they work perfectly well for kids school tiffin, snack option or an evening chai time break.
Variations to Make Mint Makhana
- If you are vegan you can replace ghee with coconut oil or olive oil.
- If you dont have chat masala then replace with garam masala and amchur powder.
Tips to Make Mint Makhana
- Make sure to roast makhana’s before preparing mint makhana.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.
- The mint makhana remains good at room temperature in an air tight container for about a week.If they are exposed to air they get soggy and doesnot taste well.
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How to Make Mint Makhana
Ingredients
- 1 cup roasted makhana /foxnut/lotus seed
- 2 teaspoon ghee or coconut or olive oil
- 2 teaspoon Mint (Pudina) Powder
- 1/2 teaspoon Chat Masala Powder
- a pinch of salt
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 doesnot burn.
To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.
Next add a teaspoon of ghee in the middle of the same pan along with the roasted makhana ,add dry mint(pudina) powder, chat masala powder and a pinch of salt and mix everything together well on medium low flame and roast for another minute and turn off the gas.
Cool down for a while serve immediately or can be stored in an airtight container upto 7 days.
Mint Makhana Recipe Card
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The Mint (Pudina) Makhana has a cool & tangy flavor with a heavenly combination of mint and chat masala
- 1 cup roasted makhana / foxnut/ lotus seed
- 2 teaspoon ghee or coconut or olive oil
- 2 teaspoon Mint (Pudina) Powder
- 1/2 teaspoon Chat Masala Powder
- a pinch of salt
-
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 doesnot burn.
To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.
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Next add a teaspoon of ghee in the middle of the same pan along with the roasted makhana ,add dry mint(pudina) powder, chat masala powder and a pinch of salt and mix everything together well on medium low flame and roast for another minute and turn off the gas.
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Cool down for a while serve immediately or can be stored in an airtight container upto 7 days.
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