Here’s a simple step-by-step guide to roast makhana (fox nuts) for a crunchy and delicious snack:
Ingredients
Raw Makhana: 1 cup
Ghee or Oil: 1 teaspoon (optional for flavor)
Salt and Spices: As per taste (e.g., chaat masala, pepper, turmeric, or chili powder)
Steps to Roast Makhana
1. Preheat the Pan:
- Use a heavy-bottomed pan or skillet.
- Heat it on low to medium flame to ensure even roasting without burning.
2. Dry Roast the Makhana:
- Add raw makhana to the pan.
- Stir continuously to avoid sticking or uneven cooking.
- Roast for 8-10 minutes until they become light, crisp, and slightly golden.
- To test, crush one makhana between your fingers—it should be brittle and crunchy.
3. Optional - Add Ghee or Oil:
- Add a teaspoon of ghee or oil to enhance flavor.
- Toss the makhana in the pan for 3-5 more minutes.
4. Seasoning:
- Sprinkle salt, chaat masala, or your preferred spices while they’re warm.
- Mix well to coat evenly.
5. Let it Cool and Store:
- Let the roasted makhana cool completely before transferring to an airtight container.
- Store at room temperature for up to 2 weeks.
Flavor Variations
Spicy Masala: Add red chili powder, cumin, and coriander powder.
Cheese: Sprinkle cheese powder for a savory flavor.
Sweet: Toss with jaggery syrup and sesame seeds for a caramelized version.
