Spicy Masala Makhana Recipe

Name: Spicy Masala Makhana Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups makhana/foxnut/lotus seed; 1 tablespoon ghee ((or oil), divided ); 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon chaat masala powder; 1/4 teaspoon black salt

Spicy Masala Makhana is a roasted Indian snack made with phool makhana (fox nuts or lotus seeds), ghee, and spices. The makhana is roasted until crisp and tossed with red chili powder, turmeric, chaat masala, and black salt.

spicy roasted phool makhana in a white bowl

I first tried makhana at my neighbor's home, where I learned that roasted makhana is a popular tea-time snack, kids school lunch boxes snack, and fasting food.

The first recipe I made at home using phool makhana was Masala Makhana. It's crunchy, delicious, and spiced with a few seasonings. It can be prepared in just under 10 minutes.

Other phool makhana recipes I make at home are makhana chivda, caramel makhana, mint makhana, peri peri makhana, and peanut butter makhana. My daughter loves all these varieties.

What is Makhana?

Makhanas are popularly known as lotus seeds, fox nuts, Euryale Ferox, gorgon nuts, and phool makhana. These puffed lotus seeds or puffed fox nuts have high nutritional and medicinal value. They are predominantly grown in the state of Bihar in India.

Masala Phool Makhana Ingredients

Makhana: I used plain phool makhana (or lotus seeds) for the recipe. Makhanas are easily available in Indian grocery stores. Even if the package says roasted makhana, I highly recommend pre-roasting them before using them.
Ghee (or oil): Ghee gives a nice flavor, but you can also replace it with coconut oil or any vegetable oil if you are a vegan.
Spices: Red chili powder, turmeric powder, chaat masala powder, and black salt.

How to Make Spicy Masala Makhana Recipe

How to Roast Phool Makhana:

Heat 1 teaspoon of ghee in a pan and add 2 cups phool makhana. Roast them on very low heat for 4-5 minutes until they become crispy, stirring occasionally to prevent the makhana from burning.

To check if the makhana is roasted properly, take one in your hand and crush it. If it breaks nicely with a crunching sound, they are perfectly roasted.

Now, transfer roasted lotus seeds to a plate and let them cool.

Add the remaining 2 teaspoons of ghee to the same pan over a low flame. Then, add the following ingredients

1 teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon chaat masala powder
¼ teaspoon black salt

Mix well quickly, ensuring the spices don't burn.

Add the roasted makhanas. Toss them for about 2 minutes, till the spices are well coated.

Let the makhana cool to room temperature. You can serve this roasted makhana masala immediately or store it in an airtight container for later use.

Serving Suggestion

These roasted makhanas are the perfect healthy snack to munch on when hunger strikes. You can also enjoy them with your evening masala chai or coffee, or pack them for a school snack box. They make a great option for travel as well.

Storage Suggestions

Masala makhana stays fresh for 1 week when stored in a clean, dry, airtight container at room temperature. They get soggy and don't taste good if exposed to air.

Tips & Variations for Spicy Masala Makhana

Cook on low flame to get the perfect texture and taste.
You can eat foxnuts during vrat (or fasting).
If you are making it in bulk, do it in batches.
If you are vegan, you can replace ghee with coconut oil or olive oil.
You can use your favorite combination of spices, as mentioned.

Frequently Asked Questions

How much Makhana to eat in a day?

One to two handfuls of makhana is usually a good serving size to enjoy as a light and satisfying snack.

More Healthy Indian Snack Recipes

Tried this recipe?Don't forget to give a ★ rating below

Print Recipe Pin Recipe

4.72 from 14 votes