Masala makhana is a light, crunchy snack made by roasting fox nuts (lotus seeds) and tossing them with ghee and spices. It replaces deep-fried snacks on the Diwali table, takes about 10 minutes in a pan or air fryer, and is easy to make in a big batch for guests.
10-Minute Masala Makhana
Ingredients
Equipment
Method
- Dry-roast the makhana in a wide pan over low heat for 6 to 8 minutes, stirring often. They are ready when one crushes with a snap between your fingers.
- Push the makhana to one side, add the ghee and let it melt.
- Turn off the heat and add the chilli powder, turmeric, chaat masala, salt and pepper. Toss until the makhana are evenly coated.
- For the air fryer: toss the makhana with the ghee and spices and cook at 160°C (320°F) for 6 to 8 minutes, shaking halfway.
- Cool completely before storing; they crisp up further as they cool.
Notes
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