Peri Peri Makhana Recipe is a healthy instant snack that is made up of makhana 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 doesnot 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 in airtight container for later use.
Healthy Snack recipes
- Makhana Chivda
- Corn Bhel
- Spicy Masala Makhana
- Caramel Makhana
- Chocolate Makhana
- Mexican Style Golgappa with Fruit Pani
- Corn Pakoda
- Airfryer Beetroot Cutlet/Tikki
- Vegetable Rice Cutlet
Peri Peri Makhana (Foxnut)
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 doesnot 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 in airtight container for later use.
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