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40 Comments

  1. Excellent recipe. Timing spices all perfect. Take the “add spice after taking the roasted Makhana off the stove” seriously.5 stars

  2. I tried the same way, but my spices are not sticking to the makhanas. The powder remains at the bottom. What could be the reason.

  3. hi, i was just wondering do you have to roast the spices in the ghee, or add them over the top of the roasted fox nuts, because if you add them to the ghee wouldn’t the spices get all gluggy and mix with the ghee turning them into a paste?

  4. Hi, I had it in my mind to make crispy yummy fox nuts for a while and then I came across your recipe. They have come out so well that I can’t help but keep snacking on them all the time. Thank you for sharing the recipe.5 stars

  5. Hello ma’m,
    Though I had heard about makhana and it’s usage in various recipes, I had personally never bought it. This week I bought a packet of Phool Makhana and it says ‘puffed lotus seeds’. Does it mean that I need not roast it and can eat it straight from the packet? Or do I still go ahead and roast it as per your recipe? Sorry, this is new to me, therefore I’m asking such a simple question.

    1. hi rashmi, you will have to roast the phool makhana. what is available in the market is puffed makhana. makhana is always puffed and then sold. if you taste it will have a chewy texture – which means you have to roast them. in indian markets roasted makhana with different flavors is also available and it is mentioned on the pack that is roasted. no problem, you can ask any query. we all learn.