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 after school snack recipes, diwali snacks, foxnut, healthy, low calorie, makhana recipes, phool makhana recipes

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 2

Cook Time 10

Total Time 12

Servings

Calories 101kcal

Author Bhavana Patil

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.
Next, add a teaspoon of ghee in the middle of the same pan along with the roasted makhana, add dry mint (pudina) powder, chat masala powder, and a pinch of salt, and mix everything together well on medium-low flame and roast for another minute and turn off the gas.
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.