Peri Peri Makhana is a healthy instant snack recipe that is made up of makhana (foxnuts) and peri peri masala in just under 10 minutes.
We love enjoying flavored roasted makhana at home in the evenings along with masala chai, and my daughter also loves to take it to school as a snack. Some of our favorite flavors include spicy masala makhana, mint makhana, and moringa makhana.
Today, I'm sharing another favorite flavor made with peri peri masala - it's zesty, spicy, and absolutely irresistible. This peri peri makhana snack can be made in under 10 minutes.
Jump to:
How to Make Peri Peri Makhana
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 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. Now transfer the makhanas to a plate and let them cool.
Put the ghee in the same pan on low heat, add peri peri masala powder and salt, mix well, and switch off the flame. Do not burn the spices.
Add the roasted makhanas, mix well, and again turn on the stove and sauté them on a low flame for 1-2 minutes. Toss it well until the spices are well-coated.
Let the makhana cool to room temperature. You can serve it right away or store it in an airtight container for later use.
Serving Suggestions
Serve peri peri roasted makhanas as an evening snack with a hot cup of masala chai. They are not too spicy, so you can also give them to your kids with a banana peanut butter smoothie or an avocado banana smoothie.
More Indian Makhana Recipes
Peri Peri Makhana (Foxnut)
Ingredients
- 1 cup makhana /foxnut/lotus seed
- 2 teaspoons ghee (coconut or olive oil)
- 1 tablespoon peri peri masala powder
- salt to taste
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 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.Now transfer makhanas to a plate and let them cool.
- Put the ghee in the same pan on low heat, add peri peri masala powder and salt, mix well and switch off the flame. Do not burn the spices.
- Add the roasted makhanas, mix well and again turn on the stove and sauté it on a low flame for 2 minutes. Toss it well until the spices are coated well.
- Let the Makhana cool to room temperature. You can serve it right away or store it in an airtight container for later use.
Notes
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Leave a Reply