Crispy Makhana Namkeen: Healthy & Addictive Fox Nut Trail Mix
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About Crispy Makhana Namkeen: Healthy & Addictive Fox Nut Trail Mix
Transform leftover Diwali nuts into a delicious and healthy Makhana Namkeen! This addictive fox nut trail mix is the perfect guilt-free snack, bursting with flavor and satisfying crunch. It's surprisingly easy to make and a fantastic way to use up those extra nuts you might have.This recipe balances the light and airy texture of makhana with the richness of roasted nuts and spices. The subtle sweetness of raisins and the tang of amchur (dried mango powder) create a complex flavor profile that will keep you coming back for more.Perfect for parties, snacking, or adding to your lunchbox, this Makhana Namkeen is a versatile treat that's sure to impress. Prepare to be amazed by how simple it is to create such a flavorful and satisfying snack!
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Recipe Time & More
Prep5 minutes
Cook30 minutes
Ingredients
- 2 cup Fox Nut
- ½ tsp Ghee plus 2 tsp, vegans can use any neutral oil of their choice
- 1/3 cup Almonds
- ¼ cup Cashews
- 2 tbsp Peanuts groundnuts
- 2 tbsp Coconut dried, khopra, thinly sliced
- 1 tbsp Raisin
- ¼ - ½ tsp Chili Powder adjust amount to taste and according to heat of the chilies, red
- 1/3 tsp Salt or to taste
- ¼ tsp Mango Powder amchur, dry
- 2 sprigs Curry Leaves
Instructions
Prepare the Makhana
- Dry roast the makhana in a large pan or wok over medium heat, stirring frequently, until they are crisp and lightly golden. This will take about 8-10 minutes. Check for doneness by crushing a makhana; if it crunches easily, it's ready.
- Remove the makhana from the pan and set aside to cool.
Roast the Nuts
- Heat ghee (or oil) in the same pan. Add the almonds, cashews, and peanuts. Roast, stirring constantly, until fragrant and lightly golden brown (about 3-5 minutes). Remove from the pan and set aside.
- Add the sliced dried coconut to the pan and toast, stirring constantly, until lightly browned (about 2-3 minutes). Be careful not to burn it. Remove from the pan and set aside.
Make the Spice Blend
- Heat the remaining ghee (or oil) in the pan. Add the curry leaves and sauté until they crackle (about 30 seconds). Stir in the red chili powder and salt; sauté for another 30 seconds until fragrant. Remove from heat.
Combine and Finish
- Add the roasted makhana, nuts, coconut, and raisins to the pan with the spice blend. Gently toss to combine. Sprinkle with amchur powder and mix well.
- Transfer the Makhana Namkeen to a plate or bowl and allow to cool completely before storing in an airtight container.
Recipe Notes
Expert Tips for the Best Makhana Namkeen
- For extra flavor, toast your spices (chili powder and amchur) in the ghee before adding the curry leaves.
- Don't overcrowd the pan when roasting the nuts and makhana. Work in batches if necessary to ensure even cooking and prevent burning.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more if needed.
- Store your Makhana Namkeen in an airtight container at room temperature for up to 2 weeks.
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Recipe Nutrition
Calories: 230kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 2mgSodium: 201mgPotassium: 444mgFiber: 3gSugar: 1gVitamin A: 83IUVitamin C: 20mgCalcium: 73mgIron: 2mg
Taruna Deepak
Articles: 34
4 Comments
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This is perfect! Can’t wait to taste it.
This looks so appealing! Thanks for sharing.
Looks so good! Can’t wait to try it.
I’m loving this recipe already!