How to Roast Makhana for a Protein Rich Low Calorie Snack

Makhana is raw makhana, also known as fox nuts, with a neutral taste. 

It is a perfect mid-day snack and a healthy superfood, containing no preservatives, artificial colours, or additives, 

Protein in Makhana

Raw Makhana: Approximately 9-10 grams of protein per 100 grams.

Roasted Makhana: Slightly lower protein due to the moisture lost during roasting, around 8-9 grams per 100 grams.

Other Nutritional Highlights (per 100 grams):

Calories: ~350 kcal

Carbohydrates: ~65-70 g

Fiber: ~7-8 g

Fat: ~0.5-1 g

Calcium: ~60 mg

Magnesium: ~50 mg

Here’s a simple step-by-step guide to roast makhana (fox nuts) for a crunchy and delicious snack:

Ingredients

Raw Makhana: 1 cup

Ghee or Oil: 1 teaspoon (optional for flavor)

Salt and Spices: As per taste (e.g., chaat masala, pepper, turmeric, or chili powder)

Steps to Roast Makhana

1. Preheat the Pan:

- Use a heavy-bottomed pan or skillet.

- Heat it on low to medium flame to ensure even roasting without burning.

2. Dry Roast the Makhana:

- Add raw makhana to the pan.

- Stir continuously to avoid sticking or uneven cooking.

- Roast for 8-10 minutes until they become light, crisp, and slightly golden.

- To test, crush one makhana between your fingers—it should be brittle and crunchy.

3. Optional - Add Ghee or Oil:

- Add a teaspoon of ghee or oil to enhance flavor.

- Toss the makhana in the pan for 3-5 more minutes.

4. Seasoning:

- Sprinkle salt, chaat masala, or your preferred spices while they’re warm.

- Mix well to coat evenly.

5. Let it Cool and Store:

- Let the roasted makhana cool completely before transferring to an airtight container.

- Store at room temperature for up to 2 weeks.

Flavor Variations

Spicy Masala: Add red chili powder, cumin, and coriander powder.

Cheese: Sprinkle cheese powder for a savory flavor.

Sweet: Toss with jaggery syrup and sesame seeds for a caramelized version.

Buy Naturally grown Makhana Online in Bangalore, Goa & India at healthybuddha.in for home delivery.