Roasted Makhana


  • 3 cup foxnuts or lotus seeds (makhana or phool makhana)
  • ¼ tsp turmeric powder
  • ½ tbsp Koh! Dehydrated Chilli
  • 1 teaspoon chaat masala powder or add as required
  • Rock salt (edible and food grade) as required
  • 2 to 3 teaspoon ghee


  • Heat oil in a pan or kadai.
  • Add the makhana and roast for a good 10 to 12 minutes on low heat, till they become crisp. Keep on stirring in between.
  • Next, add all the spice powders and rock salt, except chaat masala.
  • Switch off the heat as you don't want the spice powders to get burnt.
  • Stir the whole mixture well.
  • Lastly, sprinkle the chaat masala powder and again mix well.
  • Serve Roasted Makhana straightaway.
  • Or once they cool down, store Roasted Makhana in an air-tight container.

Comments (0)

Leave a comment