MAKHANA MUNCHIES /MAKHANA 4WAYS / HEALTHY MAKHANA SNACKS / ROASTED  MAKHANA  SNACKS / ROASTED  LOTUS  SEEDS

MAKHANA MUNCHIES /MAKHANA 4WAYS / HEALTHY MAKHANA SNACKS / ROASTED MAKHANA SNACKS / ROASTED LOTUS SEEDS

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Nowadays the shops in the market are flooded with different varieties of flavored roasted Makhana snacks, it has become the latest exotic health snack, Yes… Yes… you heard it right… our crunchy – part chewy roasted fox nuts, or as we know as Phool Makhana which is a common tea time accompaniment in most Indian homes is now making its way to the masses all over the world.

Saw so many exciting names of flavors of these roasted makhana snacks like, Peri-Peri, Butter Tomato, Chilli Lime, etc. but when checked the rates, I thought it was not worth it, Moreover I thought why can’t I try some of the flavors myself at home as we can buy the dehydrated flavoring powders like tomato, onion, garlic, parsley or coriander easily now in the market in our friendly grocery shop so it became a top priority in my to-do list. Just searched some seasoning mix recipes on Pinterest and I was good to go.

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After my trials and errors in my kitchen, I came up with first four flavors to satisfy Everyone’s taste buds, so sharing with you all My recipe of “Healthy Makhana Munchies 4 Ways”, and I bet you when you try them you will make them again and again for sure. Here I am sharing the first four flavors I have tried, which are, ‘Tangy Tomato & Chilli Cheese Makhana’, ‘Peri-Peri Makhana’, ‘Cream& Onion Makhana’, & last but not the least ‘Pink Salt & Pepper Makhana’. Each of these flavored delights will aim at reducing the fried food & junk content in our daily diet and start a healthy habit of snacking.

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As we all know that Makhanas (fox nuts) acts as an anti-oxidant & is a rich source of calcium and fiber. They are also low in calories and free of gluten what more do you need. Due to its high magnesium & low sodium content, this gluten-free health food is beneficial to those suffering from high blood pressure, heart disease & obesity. It is also ideal for snacking anytime, as it is low in fat & controls cholesterol as well. Additionally, Makhana has a low glycemic index, making it an excellent choice for diabetics, while the presence of natural flavonoid called Kaempferol which prevents inflammation and aging. Meanwhile, according to Ayurvedic beliefs, Phool Makhana or Fox Nuts astringent properties benefit the kidneys.

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Well, that’s why our grandparents and parents have always given us a box full of roasted makhana with dry fruits especially during winters for it is linked to a number of health benefits. Till now we all have enjoyed the traditional way of making Phool Makhana snacks  in the form of  Makhana and dry fruits chevda, or just simply roasted Phool Makhana in some desi ghee and salt. But now go ahead and think out of the box and try some of these exciting flavors to pepp up the same old Makhana snack and have some guilt-free snacking for a change in style… ‘Happy Munching’… ‘Healthy Munching till then’…

Will be sharing more such exciting flavors of this healthy snack so stay tuned in till then try this recipe and give something new to your family to snack out , if you do try this recipe and like it do try to give me a feedback if possible either here below in the comment box, or just Tag #spiceaffairs on Instagram with the pic of the recipe you tried, I would be very happy to see what you all came up with in your own kitchen.

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Have shared some more dry snacks recipes on my blog do click on the names given below to check their recipes too, hope you will love them as well.

NACHOS WITH DIPPING SAUCE

KUCHO NIMKI

KARELA NIMKI / CHAMPAKALI NIMKI / ELO JHELO NIMKI

TIKONA NIMKI / NIMKI / TIKONA NIMKI RECIPE

RECIPE FOR MAKHANA 4 WAYS
Basic Ingredients:

  • 100-130gms – Makhana (Puffed Lotus seeds)
  • 1 tbsp – Olive oil / Normal cooking oil or if making for kids use Ghee (clarified butter)

Basic Method:

  1. In a pan dry roast the makhanas on low to medium flame for 10 to 12 minutes, crush test the makhanas by crushing between your fingers, if they are breaking and crumbling then they are done.(don’t miss this slow roasting time if you apply shortcuts this step it would  result in chewy makhana instead of crunchy ones)
  2. At last, add 1 tbsp oil or ghee as per your preference and roast for a couple of more minutes and switch off the flame.
  3. Let them cool and divide into 4 portions for making four flavors as given below. Or choose the flavor you like and enjoy.

The flavors are as below to choose from:
(1) Tangy Tomato & Chilli Cheese Makhana
(2) Peri-Peri Makhana
(3) Cream and Onion Makhana
(4) Pink Salt (Rock Salt) and Pepper Makhana

FullSizeRender-minIngredients for Tangy Tomato & Chilli Cheese Makhana:

  • 25 to 30 gms – Roasted plain Makhana ( i.e. 1/4th portion of the above-roasted makhana )
  • 2-3 tbsp – Tomato powder
  • 1 tbsp. –Parmesan cheese powder
  • ½ tsp – Red chili flakes
  • ½ tsp – Oregano dried( ground)
  • ¼ th tsp – Chilli powder
  • 1 tsp – Garlic powder
  • ¼ th tsp – Haldi powder (turmeric)
  • 1 tsp – Amchoor powder (dried raw mango powder)(optional) or Citric acid 1/8 th tsp
  • 1 tbsp – Olive oil / Any cooking oil or Ghee as per your preferences

 

IMG_8314-minMethod to make Tangy Cheesy Makhana:

  1. Heat 1 tbsp oil or ghee of your preference, keep the flame low, add the spices one by one, add haldi, chili powder, garlic powder, tomato powder, oregano, chili flakes and salt to taste. Stir for a couple of seconds taking care not to burn the spices.
  2. Add the roasted makhana and toss well till all the makhanas are well coated with the spices, switch off the flame.
  3. At last, add the cheese powder and toss again and serve,or cool and store in an airtight box and enjoy when you want.

FullSizeRender (1)-minIngredients for Peri-Peri Makhana:

  • 25 to 30 gms – Roasted plain Makhana ( i.e. 1/4th portion of the above-roasted makhana )
  • 1/2tsp – Red chili powder
  • 1 tsp – Oregano powder
  • 1 tsp – Garlic powder
  • 1 tsp – Onion powder
  • ¼ tsp – Cinnamon powder
  • ¼ tsp – Ginger powder
  • ¼ th – Cardamom powder
  • 1/8thtsp – Citric acid powder (optional I added as I wanted a tang in the flavor)
  • ½ tsp – Sugar powder
  • 1/2 tsp – Salt
  • 1 tbsp – Olive oil / Any cooking oil or Ghee as you prefer

Method to make Peri- Peri Makhana:

  1. Mix all the ingredients for the Peri- Peri seasoning mix like red chili powder, ground oregano powder, garlic powder, onion powder, cinnamon powder, ginger powder, black salt, sugar and salt and keep aside. Your Peri- Peri seasoning mix is ready.
  2. Heat 1 tbsp oil or ghee as you prefer and add the above made the Peri-Peri seasoning mix about 2 tbsp. Now add the roasted makhanas and toss immediately till the makhanas are well coated with the seasoning mix, switch off the flame and serve. Or cool and store in an airtight jar or box.

FullSizeRender_2-minIngredients for Sour Cream & Onion Makhana:

  • 25 to 30 gms – Roasted plain Makhana ( i.e. 1/4th portion of the above-roasted makhana )
  • 3 to 4tbsp – Dried Buttermilk powder or Milk powder (unsweetened)
  • 2tbsp – Onion powder
  • ½ tbsp. – Garlic powder
  • 1 tbsp – White pepper powder
  • 1 tbsp – Dried Coriander leaves powder or Parsley powder (Dried)
  • ½ tsp – Lemon powder (I have sundried some thinly sliced lemons without the seeds till crisp and fully dried and then ground them up to make lemon powder if you can’t get lemon powder in the stores nearby try this method) if you cant make or get lemon powder then use any souring powder like Amchoor(dried raw mango powder) or Powdered Citric acid to taste.
  • 3 tbsp – Parmesan Cheese powder
  • Salt to taste
  • 1 tbsp – Olive oil/ any cooking oil or butter as per your preference

 

IMG_8264-minMethod to make Sour Cream & Onion Makhana:

  1. In a bowl take all the ingredients for the sour cream and onion seasoning mix, like dried buttermilk or milk powder, onion powder, garlic powder, white pepper powder, dried coriander leaves or parsley powder, lemon powder, parmesan cheese powder and salt to taste and mix well, your sour cream and onion seasoning is ready to be used.
  2. Heat 1 to 2 tbsp either butter or oil in a pan add the roasted makhanas and toss them. Add 3 to 4 tbsp of the above-made cream and onion seasoning mix and toss well till the maknanas are well coated with the seasoning. Switch off the flame and serve either hot or cool it to room temperature and store in an airtight box or jar serve when needed.

PenultimateFullSizeRender-minIngredients for Pink Salt and Pepper Makhana:

  • 25 to 30 gms – Roasted plain Makhana ( i.e. 1/4th portion of the above-roasted makhana )
  • ½ tsp – Black pepper powder
  • Pink salt (Rock  salt) or Sendhanamak used for fasting if you can’t get any of these salt varieties then use normal salt instead.
  • 1 tbsp. – Olive oil / any other cooking oil or Ghee (clarified butter) choose as per your preference.

IMG_8362-minMethod to make Pink Salt and Pepper Makhana:

  1. Heat 1 tbsp. of oil or ghee as you prefer to add the roasted makhanas in this and toast it, add powdered pink salt and pepper and mix well, switch off the flame and serve.
  2. You can also use butter instead of ghee or oil if you are making it for kids.

NOTES:

  1. I have given the quantity of the spices in the seasoning mixes according to my preferences, and taste buds, you can alter the quantity of them according to your wish.
  2. Do have patience while roasting the makhanas it takes little time as it has to be done on low to medium flame till crunchy and brittle when crushed between fingers.
  3. Use of oil, ghee, and butter is again up to your preferences.
  4. I have added a souring agent in almost all my seasoning blends as I like if you don’t like the tang then avoid it.
  5. Cheese powder is also optional if you don’t like don’t add.

 

5.0 from 4 reviews
MAKHANA MUNCHIES /MAKHANA 4WAYS / HEALTHY MAKHANA SNACKS / ROASTED MAKHANA SNACKS / ROASTED LOTUS SEEDS
 
Author:
Recipe type: Dry Snacks Affairs, Healthy Affairs, Veg
Cuisine: Indian
Ingredients
Basic Ingredients:
  • 100-130gms – Makhana (Puffed Lotus seeds)
  • 1 tbsp – Olive oil / Normal cooking oil or if making for kids use Ghee (clarified butter)
Ingredients for Tangy Tomato & Chilli Cheese Makhana:
  • 25 to 30 gms – Roasted plain Makhana ( i.e. ¼th portion of the above-roasted makhana )
  • 2-3 tbsp – Tomato powder
  • 1 tbsp. –Parmesan cheese powder
  • ½ tsp – Red chili flakes
  • ½ tsp – Oregano dried( ground)
  • ¼ th tsp – Chilli powder
  • 1 tsp – Garlic powder
  • ¼ th tsp – Haldi powder (turmeric)
  • 1 tsp – Amchoor powder (dried raw mango powder)(optional) or Citric acid ⅛ th tsp
  • 1 tbsp – Olive oil / Any cooking oil or Ghee as per your preferences
Ingredients for Peri-Peri Makhana:
  • 25 to 30 gms – Roasted plain Makhana ( i.e. ¼th portion of the above-roasted makhana )
  • ½tsp – Red chili powder
  • 1 tsp – Oregano powder
  • 1 tsp – Garlic powder
  • 1 tsp – Onion powder
  • ¼ tsp – Cinnamon powder
  • ¼ tsp – Ginger powder
  • ¼ th – Cardamom powder
  • ⅛thtsp – Citric acid powder (optional I added as I wanted a tang in the flavor)
  • ½ tsp – Sugar powder
  • ½ tsp – Salt
  • 1 tbsp – Olive oil / Any cooking oil or Ghee as you prefer
Ingredients for Sour Cream & Onion Makhana:
  • 25 to 30 gms – Roasted plain Makhana ( i.e. ¼th portion of the above-roasted makhana )
  • 3 to 4tbsp – Dried Buttermilk powder or Milk powder (unsweetened)
  • 2tbsp – Onion powder
  • ½ tbsp. – Garlic powder
  • 1 tbsp – White pepper powder
  • 1 tbsp – Dried Coriander leaves powder or Parsley powder (Dried)
  • ½ tsp – Lemon powder (I have sundried some thinly sliced lemons without the seeds till crisp and fully dried and then ground them up to make lemon powder if you can’t get lemon powder in the stores nearby try this method) if you cant make or get lemon powder then use any souring powder like Amchoor(dried raw mango powder) or Powdered Citric acid to taste.
  • 3 tbsp – Parmesan Cheese powder
  • Salt to taste
  • 1 tbsp – Olive oil/ any cooking oil or butter as per your preference
Ingredients for Pink Salt and Pepper Makhana:
  • 25 to 30 gms – Roasted plain Makhana ( i.e. ¼th portion of the above-roasted makhana )
  • ½ tsp – Black pepper powder
  • Pink salt (Rock salt) or Sendhanamak used for fasting if you can’t get any of these salt varieties then use normal salt instead.
  • 1 tbsp. – Olive oil / any other cooking oil or Ghee (clarified butter) choose as per your preference
Instructions
Basic Method:
  1. In a pan dry roast the makhanas on low to medium flame for 10 to 12 minutes, crush test the makhanas by crushing between your fingers, if they are breaking and crumbling then they are done.(don’t miss this slow roasting time if you apply shortcuts this step it would result in chewy makhana instead of crunchy ones)
  2. At last, add 1 tbsp oil or ghee as per your preference and roast for a couple of more minutes and switch off the flame.
  3. Let them cool and divide into 4 portions for making four flavors as given below. Or choose the flavor you like and enjoy.
Method to make Tangy Cheesy Makhana:
  1. Heat 1 tbsp oil or ghee of your preference, keep the flame low, add the spices one by one, add haldi, chili powder, garlic powder, tomato powder, oregano, chili flakes and salt to taste. Stir for a couple of seconds taking care not to burn the spices.
  2. Add the roasted makhana and toss well till all the makhanas are well coated with the spices, switch off the flame.
  3. At last, add the cheese powder and toss again and serve,or cool and store in an airtight box and enjoy when you want.
Method to make Peri- Peri Makhana:
  1. Mix all the ingredients for the Peri- Peri seasoning mix like red chili powder, ground oregano powder, garlic powder, onion powder, cinnamon powder, ginger powder, black salt, sugar and salt and keep aside. Your Peri- Peri seasoning mix is ready.
  2. Heat 1 tbsp oil or ghee as you prefer and add the above made the Peri-Peri seasoning mix about 2 tbsp. Now add the roasted makhanas and toss immediately till the makhanas are well coated with the seasoning mix, switch off the flame and serve. Or cool and store in an airtight jar or box.
Method to make Sour Cream & Onion Makhana:
  1. In a bowl take all the ingredients for the sour cream and onion seasoning mix, like dried buttermilk or milk powder, onion powder, garlic powder, white pepper powder, dried coriander leaves or parsley powder, lemon powder, parmesan cheese powder and salt to taste and mix well, your sour cream and onion seasoning is ready to be used.
  2. Heat 1 to 2 tbsp either butter or oil in a pan add the roasted makhanas and toss them. Add 3 to 4 tbsp of the above-made cream and onion seasoning mix and toss well till the maknanas are well coated with the seasoning. Switch off the flame and serve either hot or cool it to room temperature and store in an airtight box or jar serve when needed.
Method to make Pink Salt and Pepper Makhana:
  1. Heat 1 tbsp. of oil or ghee as you prefer to add the roasted makhanas in this and toast it, add powdered pink salt and pepper and mix well, switch off the flame and serve.
  2. You can also use butter instead of ghee or oil if you are making it for kids.
Notes
1. I have given the quantity of the spices in the seasoning mixes according to my preferences, and taste buds, you can alter the quantity of them according to your wish.
2. Do have patience while roasting the makhanas it takes little time as it has to be done on low to medium flame till crunchy and brittle when crushed between fingers.
3. Use of oil, ghee, and butter is again up to your preferences.
4. I have added a souring agent in almost all my seasoning blends as I like if you don’t like the tang then avoid it.
5. Cheese powder is also optional if you don’t like don’t add.
Sending this recipe to Healthy Wealthy group as the theme decided this time was #HealthyMunchies , some of the other recipes shared by our group members are as under.

  1. Paneer and Potato Appe / Paniyarams
  2. Pineapple Salsa
  3. Lilva Ni Kachori ( Baked Version)
  4. Spicy and healthy Kurkuri Poha
  5. Baked Wholewheat Methi Puri 
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40 Comments

  1. Awesomely amaaaaaaazing😍😍😍😍
    I am just awestruck❤️❤️❤️❤️
    Beautiful presentation!!!
    Lovely share!!!
    Great recipe!!!
    Perfect for the theme!!!

     
  2. Super awesome snack! Every flavor is so tempting and the photography is mind blowing! So beautifully presented and I love all the spices and flavors you have been able to incorporate in a simple makhana; fabulous!

     
  3. This is mind blowing…each flavor is unique and awesome..loved your pictures

     
  4. Simply amazing. loved the presentation and great recipe. Looks fantastic

     
  5. Omg, am wowwing here, what a fabulous munchies and the flavors you went for are simply amazing and feel like munching some rite now.

     
  6. Such flavourful and healthy snack for munching at tea time.

     
  7. Making makhana at home, in fact anything at home, is more cost effective… each and every variant sounds so interesting and delicious… Beautiful clicks too…

     
  8. I haven’t read the recipe but I have been scrolling up and down to drool over the delicious pics. The clicks first one is so good Soma!! I am now leaning towards the Tangy Tomato & Chilli Cheese flavored one!

     
    • mukherjee soma

      Thanks so much Padmajha for the lovely appreciation it means a lot to me, do try the recipes you will love them.

       
  9. Awesome share Soma. Mind blowing presentation. All the flavours are outstanding. Loved it.

     
  10. Ever since I discovered Makhana a couple of years ago, I have gone nuts over them (pun unintended). I love the flavours you have put together. 🙂

     
  11. Omg! Such a yummy snack. Will try sourcing some of these powders. Bookmarked.

     
  12. My mouth is literally watering seeing these. Such great ways to spice up makhana.

     
  13. I’ve never heard of makhanas as such delicious savoury spicy snacks! In Pakistan, makhanas are only distributed at weddings with dates and mixed nuts to welcome the guests. This is brilliant! Peri peri flavoured ones for me, please! 😋

     
  14. Fabulous share. Loved all the flavours and mind blowing pics !

     
  15. Super healthy and gluten free snack! Each flavor of makhana looks so delicious & the clicks are awesome ! So beautifully presented and fabulous share.

     
  16. Simple and healthy makhana, and you made them super delicious and exotic:) Such a flavourful and nutritious snack for anyone.

     
  17. Makhana is our favorite snack and we just love eating roasted in ghee pink salt. The four versions look so delicious.

     
  18. Lovely, delightful snacks to binge while watching a movie or a serial.

     
  19. Healthy snack with different flavours.. perfect for a quick snack and yummy to munch…

     
  20. Not only they are beautifully presented but have so much varieties. I recently made mint and lemon flavored. But these are definitely up a notch 👍👍

     

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