Mint Makhana

5 from 4 votes

The Mint (Pudina) Makhana has a cool & tangy flavor with a heavenly combination of mint and chat masala

Course Snack

Cuisine Indian

Keyword mint makhana recipe, pudina makhana, roasted makhana with mint powder

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 2

Cook Time 10

Total Time 12

Servings

Calories 101kcal

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.
Move the roasted makhana to the side of the pan, add a teaspoon of ghee to the center, and then add the dry mint (pudina) powder, chaat masala powder, and a pinch of salt.
Mix the spices into the ghee first, then combine them with the makhana. Roast for another minute on medium-low flame, and turn off the heat.
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.

If you are vegan you can replace ghee with coconut oil or olive oil.
If you dont have chat masala then replace it with garam masala and amchur powder.

Make sure to roast makhana’s before adding mint powder. Makhana’s should be crispy.
Do everything in low flame to get the perfect texture and taste.
If you are making 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 doesn't taste well.

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