Mint Makhana Recipe

The Mint/Pudina Makhana recipe has a cool, refreshing & tangy flavor with a heavenly combination of mint and chat masala. These 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.

I like to add mint/pudina to my daily cooking. My blog's other Mint recipes are Mint Pulao, Mint peanut chutney, Green Mint Chutney for Chats. I add mint to almost all my biryani and pulao recipes.

If you love Makhana's, Checkout the 10+ Makhana Recipes collection.

How to make Dry Mint (Pudina) powder at home

• Clean the mint/pudina 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 it to cool down completely. Crush it into a fine powder with hands. You can also sieve it to get rid of thick stems.
• Mint powder is ready. Store dry mint powder in an airtight container for up to an year.

Suggestions

• You can spread mint leaves on cloth or large plate and place them under strong sunlight 6-8 hours to make mint leaves powder.

How to make Mint Makhana recipe

Ingredients

• roasted makhana /foxnut/lotus seed
• ghee or coconut or olive oil
• Mint (Pudina) Powder
• Chat Masala Powder
• 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 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.

Cooldown 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 chat masala then replace 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 flavoured 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.

More healthy snack recipes

• Corn Bhel
• Mexican Style Golgappa with Fruit Pani
• Corn Pakoda
• Airfryer Beetroot Cutlet/Tikki
• Vegetable Rice Cutlet

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