Spicy Garlic Roasted Makhana is a crispy, crunchy, healthy and extremely delicious tea time snack! A step-wise picture recipe to make the best low-calorie, healthy tea time snacks at home.
I got introduced to Makhana (also called Phool Makhana) or Foxnuts recently and ever since, I have been hooked onto them. I have so far made Phool Makhana gravy (very similar to Paneer Butter Masala), Makhana Kheer which was oh-so-delicious and this time, I made a low calorie and healthy tea time – Spicy Garlic Roasted Makhana, a perfect accompaniment with your tea or coffee.
As I mentioned in my last post – Adrak Chai, it is almost a ritual for us now to sit down with a hot cup of tea and some snacks during the weekend, unwinding to relax during the weekend. Often, I make some simple snacks to munch on while we sip our hot cuppa. One such occasion, I decided to roast some Makhana or foxnuts and they were super crispy. I carried on with that idea and ended up making spicy garlic roasted makhana.
This blog is the proof that I love my garlic so much. I couldn’t resist adding in a good amount of whole crushed garlic while roasting the makhana/foxnut and while I was at it, I added in curry leaves too. There is nothing more south indian than the fragrance of curry leaves and garlic roasting in oil. Along with my mother-in-law’s sambar powder to spice up the snack, it turned out to be so good. This recipe for spicy garlic roasted makhana takes literally ten minutes or less than that. Super easy, very healthy but at the same, utterly delicious too!
How to make Spicy Garlic Roasted Makhana
Spicy Garlic Roasted Makhana
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- 2 cups Phool Makhana/Foxnuts
- 10-12 Garlic Pods
- 1 tablespoon Oil
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Sambar Powder
- A pinch of Asafoetida/Hing
- Salt as needed
- Few Curry Leaves
- In a heavy bottomed pan, heat oil. Add crushed garlic (with skin) and roast for a min until they slightly change color. Add curry leaves and asafoetida, fry for a few seconds.
- Add turmeric powder and sambar powder along with salt as needed. Fry for a few seconds.
- Immediately add makhana/foxnuts and mix well. On low flame, fry for 2-3 mins. Remove from heat.
- Serve immediately with tea/coffee. Stays good in airtight container for 3-4 days.
Detailed step-wise picture recipe of making Spicy Garlic Roasted Makhana
1. In a heavy bottomed pan, heat oil. Add crushed garlic (with skin) and roast for a min until they slightly change color. Add curry leaves and asafoetida, fry for a few seconds.
2. Add turmeric powder and sambar powder along with salt as needed.
3. Fry for a few seconds until the raw smell goes off.
4. Immediately add makhana/foxnuts and mix well.
5. On low flame, fry for 2-3 mins until makhana are crisp. Remove from heat.
6. Serve immediately with tea/coffee. Stays good in airtight container for 3-4 days.
- Adjust spice powders as per preference.
- Instead of makhana, puffed rice or wheat can also be used.