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A bowl of masala makhana

10-Minute Masala Makhana

Crunchy roasted fox nuts tossed with ghee, chilli, turmeric and chaat masala, ready in about 10 minutes in a pan or air fryer.
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Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Servings: 4 servings (about 3 cups)
Course: Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups makhana (fox nuts) about 45 g
  • 1.5 tbsp ghee or oil for a vegan version
  • 0.5 tsp red chilli powder
  • 0.25 tsp turmeric
  • 0.5 tsp chaat masala
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 Wide pan or air fryer

Method
 

  1. 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.
  2. Push the makhana to one side, add the ghee and let it melt.
  3. Turn off the heat and add the chilli powder, turmeric, chaat masala, salt and pepper. Toss until the makhana are evenly coated.
  4. 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.
  5. Cool completely before storing; they crisp up further as they cool.

Notes

Make ahead: up to 3 days before.
Storage: airtight jar for up to 1 week. If they soften, re-crisp in a dry pan for 2 minutes.
Variations: try peri-peri seasoning, or a sweet version with jaggery syrup and sesame seeds.