Spicy Masala Makhana Recipe

I first tasted makhana at my neighbor’s place, who was from Bihar, India. They mentioned that roasted makhanas are commonly enjoyed as a healthy tea-time snack or packed in kids school lunch boxes. Makhana is also typically served during fasting due to its nutritional benefits. The first recipe I made at home using phool makhana was masala makhana. It’s crunchy, delicious, and spiced with a few seasonings. It can be prepared in just under 10 minutes. Other flavored phool makhana snacks I make at home are makhana chivda, caramel makhana, mint (pudina) makhana, peri peri makhana, peanut butter makhana. My daughter loves all these varieties.

What is Makhana?

Makhanas are popularly known as lotus seeds, fox nuts, Euryale Ferox, gorgon nuts, and phool makhana. These puffed lotus seeds or puffed fox nuts have high nutritional and medicinal value. They are predominantly grown in the state of Bihar in India.

Makhana Health Benefits

Makhanas are packed with the goodness of protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron, and zinc. These essential nutrients make this munchy a perfect go-to healthy snack.

Masala Phool Makhana Ingredients

Makhana: I used plain phool makhana (or lotus seeds) for the recipe. Makhanas are easily available in Indian grocery stores. Even if the package says roasted makhana, I highly recommend pre-roasting them before using them. Ghee (or oil): Ghee gives a nice flavor, but you can also replace it with coconut oil or any vegetable oil if you are a vegan. Spices: Red chili powder, turmeric powder, chaat masala powder, and black salt.

How to Make Spicy Masala Makhana Recipe

How to Roast Phool Makhana:

Heat ghee in a pan and add the makhana. Roast them on very low heat for 4-5 minutes until they become crispy, stirring occasionally to prevent the makhana from burning. To check if the makhana is roasted properly, take one in your hand and crush it. If it breaks nicely with a crunching sound, they are perfectly roasted. Now transfer roasted lotus seeds to a plate and let them cool. Add the ghee to the same pan over a low flame. Then, add the red chili powder, turmeric powder, chaat masala, and black salt. Mix well quickly, ensuring the spices don’t burn. Add the roasted makhanas. Toss them for about 2 minutes, till the spices are well coated. Let the Makhana cool to room temperature. You can serve this roasted makhana masala immediately or store it in an airtight container for later use.

Storage Suggestions

Masala Makhana stays fresh for a week when stored in a clean, dry, airtight container at room temperature. They get soggy and don’t taste well, if exposed to air.

Tips & Variations for Spicy Masala Makhana

Adjust the salt and spices according to your preference. Cook on low flame to get the perfect texture and taste. You can eat foxnuts during vrat (or fasting). If you are making it in bulk, do it in batches. If you are vegan, you can replace ghee with coconut oil or olive oil. You can use your favorite combination of spices, as mentioned.

If you like makhana, then check out more Makhana Recipes

Phool Makhana Bhel Paneer Matar Makhana Curry Makhana Raita Makhana Paratha