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Roasted Makhana Recipe three ways - Curry leaf and Ghee roasted makhana, Sweet Jaggery and cardamom makhana and Olive oil and Italian herbs makhana.Makhana is also called foxnut or Gorgan nut or lotus seeds.
These are so healthy and delicious that they super addictive!
Good thing they are Vegan,Low Carb,Gluten Free and high protein!
Basically, a dieters dream!
I know how tough it can be to ditch those chips.I know only too well! but these little crunchy goodness will make everything so much better!
The challenge with makhanas is that the flavours don't stick that easily to them.My trick is to add the seasoning along with some fat AFTER they have been dry roasted to super crispyness
Makhana is also a great snack for people with diabetes.It's also considered great food to eat during fasts.Roasted Powdered Makahna , mixed with water or milk is also given to babies as their first food.
I have three types of Roasted Makhana Recipe for you!
Dietary Details
What is Fox Nut
Fox nut or makhana is a seed of our national flower lotus.
Nutrition details of Foxnut
Calories - 106 Cals, Carbs- 20.6 g,Protien- 4.9 gms ,Fat-.6 gms
Is Fox Nut vegan
Foxnut is completely vegan
Is Fox Nut gluten Free
Foxnut or makhanas are Gluten Free.
Is Fox Nut Paleo/Whole 30 Approved
Makhanas by themselves are paleo and whole 30 approved BUT not all flavourings and fats are paleo and whole 30 approved.
How to Roast and Flavour Makhanas
Step 1: Dry roast the makhanas on low medium heat, moving them around often.
Step 2: Check if they are done by biting into them.They should be crisp.When they start to brown and become crispy is when they are done.
Step 3: Sprinkle the fat(ghee or olive oil) all over them.Add the seasoning and mix mix mix.
Pro Tips & Tricks
- Makhanas take 20 minutes to roast.The slower you go the better.
- Do not roast peanuts and other nuts with it.They will invariably get burnt way before makhanas are crispy.
- After the makhanas have cooled down, tranfer them into a air tight jar.They become soggy very fast.
Curry leaf & Peanut Makhanas
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Author: Chhavi
Ingredients
- 1 Cup Makhanas
- 1 teaspoon ghee or clarified butter
- 8-10 Curry leaves
- 2 Cloves Garlic smashed
- 1-2 Dried Red Chillies broken
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin Seeds
- ¼ Cup Peanuts
- ½ teaspoon Turmeric
- Salt to taste
Instructions
Dry Roast the makhanas on medium heat, till they are crisp.
Meanwhile, take a large pan.Add Ghee to it.
Once the ghee has melted, add cumin & mustard seeds.Let it splutter and lower the heat.
To that add Curry leaves, garlic and dried red chillies.
Add the peanuts next and roast it on low flame till it's crisp and has brown spots.Add turmeric and salt to the tempered ghee and peanuts.
When the makhanas are done, mix them with the tempered ghee and peanuts.
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5 from 1 vote
Follow me on InstagramMy handle is @yellowthyme
Jaggery & Cardamom Makhanas
Jaggery & Cardamom Makhanas
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Author: Chhavi
Ingredients
- 1 Cup Makhana
- 1 tablespoon Jaggery
- 1-2 Green Cardamom pods Smashed
- 1 teaspoon Ghee
Instructions
Roast the makhanas in ghee till crisp.
In a pan, add jaggery, green cardamom and 2 tablespoon of water.Bring to boil and whisk it toghether.
Once the makhanas are done, add them to the jaggery and cardamom syrup.
Sauté everything together on high heat till the syrup has evaporated and the makhanas are well coated with the jaggery.Let it cool completely before serving.
Notes
Jaggery cardamom makhanas become crisp after cooling down completely.
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5 from 2 votes
Follow me on InstagramMy handle is @yellowthyme
Olive oil and herb Makhanas
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Author: Chhavi
Ingredients
- 1 Cup Makhanas
- 1 teaspoon Olive Oil
- 1 teaspoon dried herbs thyme, basil and oregano
- 1 teaspoon paprika
- ½ teaspoon Garlic powder or 2 garlic pods
- Salt to taste
Instructions
Dry Roast the makhanas on medium heat, till they are crisp.
Once done, take a large pan.Add Olive Oil to it.
Add the seasoning- dried herbs, paprika,garlic powder and salt.
Toss them with the tempered Olive oil and herbs.
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5 from 1 vote
Follow me on InstagramMy handle is @yellowthyme
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