Name: Peri Peri Makhana (Foxnut)
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 1 cup makhana /foxnut/lotus seed; 2 teaspoon ghee ( or coconut or olive oil); 1 tablespoon peri peri masala powder; salt (to taste)

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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.

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 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.

step to add peri peri masala and roasted makhana in ghee collage

Let the Makhana cool to room temperature. You can serve it right away or store it in an airtight container for later use.

More Makhana Recipes

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Peri Peri Makhana (Foxnut)

Bhavana Patil

Peri Peri Makhana Recipe is a healthy instant snack that is made up of makhana and peri peri masala in just under 10 minutes

4.67 from 3 votes

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Servings:

Calories : 97

Course: Snack

Cuisine: North Indian

Diet: Gluten-Free, Vegetarian

Method: Stovetop

Prep Time : 2 minutes

Cook Time : 5 minutes

Total Time : 7 minutes

Ingredients

Measuring cup used 1 cup = 250 ml

1 cup makhana /foxnut/lotus seed
2 teaspoon ghee or 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

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 97kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 1mgPotassium: 219mgVitamin A: 8IUCalcium: 26mgIron: 1mg

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