Ever crave something crunchy, spicy and totally guilt-free?
If yes, masala makhana is your new best friend. These roasted foxnuts hit that snack sweet spot — light, addictive, and packed with flavor — and you can make a batch in under 15 minutes.
What this is
Makhana (foxnuts) are popped lotus seeds — naturally crunchy and neutral-tasting. When you roast them and toss them with a fragrant spice mix, they transform into the perfect tea-time munch or fasting-friendly snack.
This masala makhana recipe is simple, fast, and ideal when you want something savory without the guilt.
A little background
Roasted makhana is popular across India as a fasting (vrat/navratri) snack and as a light evening treat.
It’s been enjoyed for generations because it’s easy to make, stores well, and pairs beautifully with Indian spices — think the same cozy comfort as spiced nuts but without deep frying.
Why you should make it
- Low calorie & light: Much lower calorie density than fried snacks.
- Good for fasting: Works well for vrat or Navratri rules.
- Easy & fast: One pan, quick cleanup, done in 15 minutes.
- Customizable: Make it tangy, fiery, smoky or mildly spiced.
Ingredients breakdown
- Makhana / Foxnuts: The crunchy base.
- Ghee: Adds richness and helps spices bloom; swap with oil for vegan.
- Turmeric: Color + subtle earthiness.
- Chilli powder/pepper: Heat layer.
- Amchur powder: Tangy brightness (helps mimic that chaat-style zing).
- Chaat masala / black salt: Finishing umami and tang.
- Hing (asafoetida): Digestive aid and savory depth (tiny pinch goes a long way).
- Curry leaves (optional): Crispy aromatic pop — fry in ghee and toss in.
Vegan Swap 🌿: Use neutral oil (grapeseed, sunflower) or coconut oil instead of ghee.
The process — how it actually goes
Heat a wide heavy pan, melt a little ghee and gently roast the foxnuts until they start to sing — light golden and crisp when you break one. You want even heat and steady stirring; rushed, high heat will burn them.
Remove the roasted makhana, keep the pan on low, and in a spoonful of ghee bloom your spices: turmeric, chilli, hing and a quick toss of curry leaves if you like. Turn the heat off and add amchur, chaat masala and black salt so their tang doesn’t turn bitter from heat. Return the roasted makhana to the pan and toss thoroughly — the warm ghee helps the spice mix cling to each nut. Cool completely before storing so they stay crisp.
This is a recipe where timing matters: roast first, spice gently (off the heat for the delicate powders), then toss. That’s the trick to crisp, non-gummy makhana.
Pro Tip 💡: Roast the makhana on medium-low and keep the lid off so steam escapes — moisture is the enemy of crunch. If you want extra crunch, pop the cooled makhana in a 150°C (300°F) oven for 4–5 minutes to dry them out further before spicing.
What goes along with masala makhana
- A steaming cup of kadak chai or filter coffee
- Fruit chutney or a tangy mango pickle for contrast
- Add to a party snack bowl with roasted nuts, sev and murmura (puffed rice) for texture variety
How to serve
Serve at room temperature in a wide bowl so people can dig in. Garnish with a few fried curry leaves and a lime wedge for those who like extra tang. Great as an evening nibble, on-the-go bite, or nestled in snack boxes.
Packing & storage
Let the makhana cool completely, then store in an airtight container. Properly dried and stored, they keep crisp for 3–7 days at room temperature. If your kitchen is humid, refrigerate in an airtight jar — bring to room temp before serving for max crunch.
Party & bulk prep
- Roast makhana in batches (don’t overcrowd the pan).
- Make the spice mix in advance and store separately; toss just before serving to keep nuts super-crisp.
- For large crowds, double the makhana and keep one pan roasting while the other is spiced — assembly-line style.
Other Related Snacks Recipes You Might Like:-
- Green Gram Vada – crispy and protein-rich fritters made with green gram.
- Crispy Medu Vada – classic South Indian urad dal fritters, crunchy outside and fluffy inside.
- Maddur Vada – Karnataka-style crispy vadas with onions and semolina.
- Sabudana Vada – crunchy tapioca pearl fritters, a popular fasting snack.
- Crispy Vegetable Cutlet – golden pan-fried patties loaded with spiced vegetables.
- Kaara Bonda – deep-fried spicy bondas with a crispy crust and soft filling.
- Crispy Betel Leaf Bajji – unique fritters with betel leaves dipped in spiced batter.
- Onion bonda – deep-fried spicy bondas with a crispy crust and soft onion filling
- Corn Cutlet – delicious sweet corn patties flavored with spices and shallow fried.
Masala Makhana (Spicy Roasted Foxnuts)
Description
Crunchy, spicy, and downright addictive — this masala makhana is the kind of snack you’ll keep reaching for. Roasted foxnuts are tossed in a simple mix of everyday spices and a touch of ghee, making them light, flavorful, and a healthier alternative to fried snacks. The best part? They’re ready in just 15 minutes. Perfect for tea-time munching, movie nights, or even a quick energy boost during the day.
Ingredients
Instructions
Prep Work
-
Gather and measure spices
Measure out all spice powders and keep them in small bowls so they are ready when you cook
-
Rinse and pat the curry leaves
If using, quickly rinse and pat dry the curry leaves and set them aside -
Prepare the pan and plate
Place a wide kadhai or deep pan on the stove and keep a plate ready for transferring roasted makhana
Method
-
Heat ghee
Start by adding ghee to a wide kadhai or deep pan and heat it on medium flame.
-
Roast makhana
Add fresh raw makhana and roast them for a few minutes, stirring often, until they turn light golden and feel crisp (crush one piece to test, it wants to break instantly).
-
Transfer roasted makhana
Once done, transfer the roasted makhana to a plate. -
Add more ghee
In the same pan, keep the flame on low and add more ghee. -
Add spices
Then add all the spice powders and mix well. -
Add curry leaves
Add curry leaves if desired.
-
Make masala
Mix the spices well in the ghee until a fragrant masala forms. -
Combine makhana
Turn off the heat, add the roasted makhana to the pan, and toss thoroughly until each fox nut is coated with the spice blend. -
Cool and store
Let the masala makhana cool, transfer to an airtight container, and enjoy for a few days.
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 362.5kcal
- % Daily Value *
- Total Fat 21.5g34%
- Saturated Fat 14.05g71%
- Cholesterol 53.5mg18%
- Sodium 600mg25%
- Potassium 200mg6%
- Total Carbohydrate 38.5g13%
- Dietary Fiber 3.65g15%
- Sugars 0.5g
- Protein 4.85g10%
- Calcium 30 mg
- Iron 0.55 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
