Roasted Masala Makhana
10 minutes
4 reads
About Roasted Masala Makhana
A quick and crunchy Navratri vrat snack made with roasted makhana, ghee, cumin and black pepper.It takes just a few minutes to prepare and makes an easy alternative to fried fasting snacks.
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Recipe Time & More
Prep2 minutes
Cook8 minutes
Total10 minutes
Ingredients
For the Makhana
- 3 cups Makhana Phool makhana
- 1 tsp Ghee Melted
- 1/2 tsp Cumin Jeera, lightly crushed
- 1/4 tsp Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
Instructions
Roasting the Makhana
- Heat a heavy-bottomed pan over low to medium heat. Add the makhana and dry roast for 5–6 minutes, stirring frequently, until they become crisp and lightly crunchy.
- To check whether the makhana is ready, allow one to cool for a few seconds and bite into it. It should be crisp and crunchy rather than chewy. If it is still soft, continue roasting for another 1–2 minutes.
Seasoning the Makhana
- Reduce the heat to low. Push the roasted makhana to one side of the pan and add the ghee. Add cumin and let it sizzle gently for a few seconds.
- Toss the makhana through the ghee and cumin. Add black pepper and sendha namak and mix well so the seasoning coats the makhana evenly.
- Roast for another 1 minute on low heat, stirring continuously. Turn off the heat and let the makhana cool completely before serving.
Recipe Notes
Make-Ahead Tip
Roasted makhana can be prepared ahead and stored in an airtight container once completely cool. For the best crunch, avoid storing it while still warm.Office Tiffin Tip
Pack the cooled makhana in a dry, airtight container. Do not pack it with fruit, curd or other moist foods, as moisture will make it lose its crunch.Quick Swap
For a slightly more aromatic version, increase the cumin to 3/4 teaspoon. Keep the seasoning simple so the natural flavour and crunch of the makhana remain noticeable.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Recipe Tip
The most important step is roasting the makhana slowly. High heat can brown the outside before the inside becomes crisp. Always test one cooled makhana before removing the pan from the heat; it should snap or crunch when bitten rather than feel chewy.Related Posts You May Like
Recipe Nutrition
Calories: 183kcalCarbohydrates: 31gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 313mgPotassium: 666mgFiber: 0.1gSugar: 0.01gVitamin A: 30IUVitamin C: 0.04mgCalcium: 83mgIron: 2mg
