Peri Peri Makhana

Now my version of roasted Makhanas are way different than the traditional ones. Here I have used Peri -Peri spice to flavour the Makhanas. Honestly for me, I like my Makhanas with salt and pepper(or sometimes with chaat masala )crunchy with my Tea .I love the simple flavours. But I really wanted to introduce this healthy snack to my boys who are always hungry for something crunchy in between meals.

Makhana Is rich in calcium, protein, carbohydrates, phosphorus, iron, thiamine and zinc. They have a neutral taste. You can spice it up the way you want. Just roast these and when they are cool, store in an air-tight container. Perfect when you want a light and nutritious snack, these roasted Makhana are just for you.

Indians generally use makhana during fasting as it makes for a good fasting food. It’s easily digestible and nutritious too. In the below pic are the unroasted makhana and straight from the jar.

Peri Pei comes from the word ‘Pepper’ from Native Africa,which means these are hot and spicy.

Now before you jump to any conclusion of making children eat spicy food my boys are teeangers who are totally in love with anything and everything spicy.So these Makhana are spicy and only if can handle heat should you make these.Adjusting the spiciness is definitely a choice but Peri-Peri Fox Nut without some heat is a failed idea.!!

Spices

Paprika-To make things spicy and really ‘Peri Peri’ we have used 3 spices .Crushed pepper ,paprika /smoked paprika to make it smoking hot and chilli powder/paprika for the colour and spice.A secret tip from an Indian blogger for using spices is to use Kashmiri chilli powder in place of paprika. Kashmiri chilli powder  stains and impart a lovely red colour to the food but is not really that spicy to put your tongue on fire.

Garlic Powder-Much against the wishes of my mom I added garlic powder to the recipe.For some reason she treats foxnuts as fasting food and addition of garlic powder is not the done thing.Skip if you are in my moms team.

Brown sugar-The addition of brown sugar is to balance the flavour .Moreover the melted sugar helps to make it crunchy and acts as a glue for the spices.

Oregano-This dried herbs for extra flavour but if you wish feel free to add other dried herbs of your choice.

Nuts -Almond for extra bite,protein and fibre.

Keeps well for days on the countertop in airtight glass jars though I store these refrigerated which retains its crunch and flavour.

Peri-Peri Makhana

Peri-Peri Makhanas are smoking hot, full of flavour, and make a great snack option in between meals. The texture resembles that of popcorn, so these are light and crunchy and so healthy. Roasting these with Peri-Peri spices can make eating makhana (fox nuts) an unstoppable experience. But I am not complaining at all.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Snack

Cuisine International

Servings 2 (each recipe)

Ingredients

  

• 2 cups 60 grams Roasted foxnuts Makhana
• 4 tablespoons almond slices
• 1 tablespoon butter/coconut oil
• 2 teaspoon sugar
• 1 tablespoon ghee
• Homemade Peri Peri Spices
• ½ teaspoon black pepper
• 1 teaspoon paprika or to taste
• ½ teaspoon crushed Paprika
• 1 teaspoon garlic powder
• Salt to taste

Instructions

 

• In a pan roast the makhana (fox nuts ) with 1 tablespoon of ghee. Remove ones crispy.
• In the same pan add butter and roast the almond slice till pink.
• Add the peri spices and roast at low heat.
• Add the roasted Makhanas and mix well.
• Add sugar and allow the sugar to melt and mix well.
• Serve warm.

Video

Keyword Peri-Peri Makhana