Healthy roasted Makhana Namkeen with makhana, nuts, and spices is an ideal low fat, low-calorie snack when the hunger pangs strike. It also makes a tasty tea-time accompaniment. Gluten-free and vegan friendly!!
Phool makhana, also known as lotus seeds or fox nuts, is a nutrition powerhouse. They are rich in fiber, antioxidants, proteins, and minerals; but are low in calories and fat. Hence, it makes a great snack for people who are watching their diet. It's a popular snack during Navratris for people who are fasting.
In this recipe, I have added some nuts as well to make it more filling and nutrient-dense. I have kept it simple with just cashews, almonds, and peanuts, which I use in my homemade chivda recipe too. This makahana namkeen is highly adaptable and you can add or omit any nuts or seeds as per your liking. Happy munching folks :))
Ingredients
- 3 cups makhana (fox nuts)
- ⅓ cup cashews
- ⅓ cup almonds
- ⅓ cup peanuts
- 5-7 curry leaves
- 1 teaspoon mustard seeds
- 2 cloves, powdered
- ¼ cup dry coconut slices
- a pinch of ground cinnamon
- ½ teaspoon chili powder
- ½ teaspoon chaat masala (skip during fasting days)
- ¼ teaspoon turmeric powder
- 3 tablespoon sugar (optional)
- 3 tablespoon ghee butter or coconut oil
- saindha namak or rock salt to taste (or plain salt)
Instructions
- Heat 1 tablespoon ghee butter in a pan over medium-low heat.
- Add makhana and keep stirring continuously for about 10-15 minutes.
- To check if it's nicely roasted and ready, crush one makhana with your fingers and it should break easily with a crunch. Once done, keep it aside.
- Pour the remaining ghee butter in the same pan.
- Once hot, add curry leaves, mustard seeds, cashews, almonds, and peanuts. Roast till it's light brown.
- Add coconut slices and saute for another minute.
- Stir in all the spices - salt, chili powder, turmeric, clove powder, ground cinnamon, and sugar (if adding). Mix well.
- Finally, add roasted makhana and toss well to combine.
- Let it cool and store in an airtight container for up to a week.
Recipe Notes
- To make it vegan, use coconut oil or any cooking oil instead of ghee butter.
- Make sure to roast makhana nicely at low heat by stirring continuously.
- Use saindha namak and skip chaat masala during the navratri fasting period.
