Mint Makhana Recipe

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.

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 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

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 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.

Mint Makhana 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/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 don't taste well.

More Makhana Recipes

• Spicy Masala Makhana
• Paneer Matar Makhana Curry
• Makhana Kheer
• Makhana Paratha
• Chocolate Makhana
• Moringa Makhana

Healthy Snack Recipes

• Corn Bhel
• Gobi Manchurian
• Tandoori Broccoli
• Masala French Fries
• Masala Bread Toast

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