Makhana, also called foxnuts or lotus seeds, is my go to snack when I want something crunchy with my evening chai. This version is roasted in ghee with curry leaves, turmeric, hing and freshly ground black pepper. It takes about 10 minutes and one kadai.
The trick is to let the curry leaves crisp up in the ghee first, so the makhana soaks up all that flavour. I used Tata Sampann hing for this batch.
Turmeric Roasted Makhana
Serves: 2
Cooking time: about 10 minutes
Diet: Vegetarian
Ingredients
- 4 tablespoons ghee plus 1 tablespoon more to finish
- 5 sprigs curry leaves
- 1/2 teaspoon turmeric
- 1 teaspoon hing I used Tata Sampann hing
- 1 teaspoon black pepper freshly ground
- 150 g makhana foxnuts
- 1 teaspoon salt
Instructions
- Heat the ghee. Heat 4 tablespoons of ghee in a kadai on medium flame.
- Crisp the curry leaves. Add the curry leaves and let them crackle for about 30 seconds.
- Add the spices. Add the turmeric, hing and freshly ground black pepper and stir.
- Roast the makhana. Add the makhana and stir to coat. Roast on medium flame, stirring often, until it browns slightly and turns crunchy.
- Finish. Add 1 more tablespoon of ghee and the salt. Mix well.
- Serve. Transfer to a serving plate and enjoy with a cup of chai or coffee.
Video
Tips for the Best Turmeric Roasted Makhana
- Keep the flame on medium and stir often. Makhana browns quickly once it starts.
- Press one between your fingers to check. It should feel light and crunch easily.
- Add the salt at the very end so the makhana stays crisp.
- Freshly ground pepper makes a big difference here, so grind it just before you start.
Storage
Let the makhana cool completely, then store it in an airtight container at room temperature for 3 to 4 days.
Frequently Asked Questions
Can I use oil instead of ghee?
Yes, any neutral oil works. Ghee gives a richer flavour and aroma.
My makhana turned chewy. What went wrong?
It needs a little more roasting. Put it back on low flame for 2 to 3 minutes until it crunches again.
Make a batch for your next chai break and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
