The Mint/Pudina Makhana recipe has a cool, refreshing & tangy flavor with a heavenly combination of mint and chaat masala. This mint-flavored roasted makhanas (lotus seeds or fox nuts) recipe is an ideal snack, and they work perfectly well for kids school tiffin, snack option, or an evening chai time break.
Most health-conscious people worldwide are trying to have makhanas in their homes. They are also known as fox nuts or lotus seeds.
Makhanas are well-known for their high protein content. Not to mention, they are gluten-free. It can thus be quite advantageous to include makhanas in your regular diet.
We now present 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 a school lunch, or a snack alternative for kids.
I like to add mint to my daily cooking. Check out some more Mint recipes from my blog, like mint pulao, mint peanut chutney, green mint chutney for chats. I add mint to almost all my biryani and pulao recipes.
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 the mint leaves if they haven’t dried yet. Place it back inside the microwave and roast it for another 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
- You can spread mint leaves on a cloth or a large plate and place them under strong sunlight 6-8 hours to make mint leaves powder.
How to make the Mint Makhana Recipe
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.
Next, add a teaspoon of ghee to 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 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 dont have chaat masala, then replace it with garam masala and amchur powder.
Tips
- Make sure to roast makhanas before adding mint powder. Makhanas should be crispy.
- Do everything in 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.
If you like this recipe, then you'll love other Makhana recipes from my blog
Mint Makhana
Ingredients
- 1 cup roasted makhana / foxnut/ lotus seed
- 2 teaspoon ghee or coconut or olive oil
- 2 teaspoon Mint (Pudina) Powder
- ½ teaspoon Chat Masala Powder
- a pinch of 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.
- 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 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 🙂