Masala Makhana: Crunchy Roasted Fox Nuts with Spices

Makhana, also called fox nuts or lotus seeds, puffs up into light, airy kernels that turn wonderfully crunchy when roasted. In this recipe from the Wholesome Living Through Food series, a collaboration between Yoga & You and Home Cooking, they're roasted in a little ghee and tossed in a tangy, spicy masala: an easy homemade snack for tea time or those small evening hunger pangs, ready in about ten minutes.

Why makhana?

Makhana are the popped seeds of the Euryale ferox water lily, long eaten across India as a snack and as a fasting food. They provide carbohydrates for energy, some plant protein and minerals. Roasted with a little fat instead of deep-fried, they make a lighter alternative to many fried namkeens, though the final calories depend on how much ghee you use and how much you eat. For more on the ingredient itself, read our guide to makhana (fox nut) benefits.

How the masala makhana comes together

The full ingredients and method are in the recipe card above. A few points from the video make all the difference:

• Roast until truly crisp. Roast the makhana in a tablespoon of ghee on a medium flame for about five minutes, stirring often, until they turn light golden. The test from the video is simple: crush one piece between your fingers. If it breaks instantly, they're done. Under-roasted makhana turn chewy.
• Bloom the spices in ghee on a low flame. The spice powders go into the ghee, not straight onto the makhana, so they form a fragrant masala that coats every piece evenly. Keep the flame low so nothing scorches.
• The spice mix balances heat, tang and savouriness. Chilli and pepper bring the heat, amchur and chaat masala the tang, black salt and asafoetida a savoury depth, and turmeric and cumin warmth and colour.
• Curry leaves are optional. They add a lovely aroma, but as the cook says, the snack is just as good without them.
• Mix off the heat. Add the roasted makhana, then turn off the stove before tossing. The pan is still hot enough to coat everything, but the masala won't burn.

Make it your own

• Milder: reduce the chilli powder to 1/2–1 tsp (the video uses a generous 2 tsp) and skip the pepper for children.
• Lighter: use just enough ghee to coat the pan when roasting, and halve the ghee in the masala. The spices will still stick if you toss the makhana while the pan is hot.
• Other flavours: try pepper and salt only, peri-peri spices, or a pinch of jaggery powder with cinnamon for a sweet version.
• For fasting days: use rock salt (sendha namak) and leave out the turmeric, chaat masala, black salt and asafoetida, following your household's fasting customs.

Storing

Cool the makhana completely before storing it in an airtight jar, otherwise the steam softens them. They stay crisp for several days. If they lose their crunch, warm them in a dry pan for a minute or two.

For more wholesome snacks, try our traditional sundal or protein-rich lentil patties.

A note on diet

Individual nutritional needs vary. Makhana is a light snack, but portion size and the amount of ghee still matter. The masala is fairly salty and spicy, so adjust the salt if you've been advised to limit sodium.