These Air Fryer Roasted Makhana and Nuts are crispy, crunchy, delicious, and insanely easy to make. Roasting in the air fryer means there’s no need for excess oil, and everything’s ready in 20 minutes!
If you’ve never tasted makhana before, consider this your cue to make some right now. Also known as fox nuts, popped lotus seeds, or phool makhana, these babies are loaded with healthy vitamins and nutrients, have a tonne of benefits, and are absolutely delicious!
Making roasted makhana is also insanely easy, and our trusty air fryer makes everything a whole lot easier. Unlike roasting on the stove where you need to constantly keep stirring, an air fryer makes most of the process handsfree, which means you can have this makhana snack ready in under 20 minutes!
Jump to section: Air fryer roasted makhana
Reasons You’ll Love This
- You can eat it on fasting days as well as if you follow a sattvic lifestyle.
- The addition of roasted almonds and roasted cashews makes this already healthy dish even more wholesome.
- This snack is easily customisable. You can vary the masalas, spices, and add or exclude ingredients based on what you have available.
- Perfect non-fried alternative for a crunchy snack to have with your evening chai.
- You can easily make a big batch for the week.
- If you don’t have an air fryer, you can easily make this on the stovetop too.
Air Fryer Roasted Makhana Ingredients
Makhana: Also known as popped lotus seeds, you’ll find these in any grocery store both online and offline in India, and in Indian stores if you live outside India
Nuts: I have used a mix of cashews and almonds, but you can use any nuts you like. I also add peanuts, walnuts, pistachios, Brazil nuts, and hazelnuts from time to time for a little change
Spices: Chaat masala provides a lovely tanginess and turmeric powder adds a bit of colour
Salt: For seasoning
Curry leaves: For a sweet, earthy, freshness
Ghee: Helps the masala stick to it. Plus ghee adds a rich flavor, but you can use oil for a vegan version
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Frequently Asked Questions
If you can crush the makhana in one hand, then it’s ready. It should powder easily and make a crunching sound.
These air fried roasted makhana and nuts stay well at room temperature in an airtight container for about two weeks. But make sure the container is clean and dry. If exposed to air or moisture, roasted makhana can become soft and soggy and don’t really taste great.
Absolutely! Makhana can get soft and chewy after a few days of being outside/exposed to air. If you notice this with your makhana, you can easily re-roast it for about 2-3 minutes in the air fryer or for a few minutes on the stovetop.
I think you can, even though I haven’t tried that. However, adding a little ghee or oil might be a good idea as it helps the masala stick to the makhana.
Richa’s Top Tips
- Preheat the air fryer: A properly preheated air fryer helps the makhana and nuts roast evenly and turn crisp without overcooking.
- Shake halfway through: Give the basket a good shake around the 3-minute mark so the makhana and nuts brown evenly on all sides.
- Don’t overcrowd the basket: Spread everything out as much as possible. If your air fryer basket is small, roast in batches for better browning and crunch.
- Cool completely before storing: The makhana and nuts will continue to crisp up as they cool. Make sure they’re completely cool before transferring them to an airtight jar, otherwise trapped steam can make them soggy.
- Taste and adjust the seasoning: Chaat masala can vary in saltiness, so taste the roasted makhana once cool and add a little more salt or chaat masala if needed.
Roasted Makhana Variations
This recipe is a basic version of makhana, but fox nut is a super versatile ingredient and there are so many ways of seasoning it. These are some of our favourites:
- Peri-peri makhana: Simply toss everything in some store-bought peri-peri masala for a tasty treat.
- KFC fried chicken masala: My KFC fried chicken masala is honestly so delicious, and it will take your makhana game a notch higher!
- Makhana chaat: Instead of the usual murmura, mix some onions, tomatoes, boiled potatoes, green chutney, tamarind chutney, and sev for a quick chaat.
- Cheese Makhana: A little sprinkling of either parmesan cheese or cheese powder will make this an instant kids’ favourite!
- Garlic Makhana: Garlic makes everything better, and roasted makhanas are no exception. Toss everything in a dash of garlic powder for an instant boost of flavor.
- Paprika Makhana: If you prefer a dash of heat, paprika makhana is your best friend!
Storage Tips
- Once completely cooled, transfer the roasted makhana and nuts to an airtight container. They stay fresh at room temperature for up to 2 weeks. But make sure the container is clean and dry. If exposed to air or moisture, roasted makhana can become soft and soggy and don’t really taste great.
- If they begin to lose their crunch, simply pop them back into the air fryer at 160°C (320°F) for 2-3 minutes. Let them cool completely before storing again.
- Avoid refrigerating them, as the moisture in the fridge can make the makhana soft and chewy instead of crisp.
Benefits of Makhana
Makhana has got loads of essential nutrients and vitamins that makes it super healthy, but roasting makes it even better. When you roast makhana, it becomes easier to chew and won’t get stuck in your teeth. Here are some more benefits of eating makhana that will convince you to make this dish ASAP:
- High protein and fiber: Makhanas are a great way to increase your daily protein and fiber intake, both of which can aid in weight loss.
- High in antioxidants: Being a rich source of antioxidants, makhanas help neutralise the effects of harmful free radicals, prevent oxidative damage. Which means it’ll help you maintain healthy, youthful skin, as well as reduce inflammation.
- Loaded with essential vitamins and nutrients: Makhanas are a rich source of phosphorus, calcium, magnesium, zinc, etc. making it a great addition to your diet to prevent heart problems, diabetes, and high blood sugar among others.
- Gluten free and vegan: Since makhana is naturally gluten-free and vegan, it is the perfect snack for people with dietary restrictions.
Ever since I have started making roasted makhana at home, my evening snack game has become so easy and guilt free. And since this easy makhana snack travels really well, I love making it a part of my kids’ school tiffin and they totally loves munching on it!
Watch Roasted Makhana Recipe Video
Air Fryer Roasted Makhana and Nuts
Equipment
Ingredients
- 50 grams makhana fox nuts
- 50 grams almonds
- 50 grams cashews
- 1 teaspoons ghee
- 1 sprigs curry leaves
- 1 teaspoon chaat masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
Instructions
- Preheat the air fryer to 180°C.
- In the preheated air fryer, add Makhana, almonds, cashews and air fry at 180°C for 6 minutes. Around the 3-minute mark, shake the nuts for even browning.50 grams makhana, 50 grams almonds, 50 grams cashews
- Add ghee, curry leaves, chaat masala, turmeric powder, and salt on top of the roasted makhana and nuts, give a good toss and air fry at 180°C for 2 minutes.1 teaspoons ghee, 1 sprigs curry leaves, 1 teaspoon chaat masala, ¼ teaspoon turmeric powder, ¼ teaspoon salt
- Transfer to a plate to cool and store in an airtight jar.
Video
Notes
- It is important to pay attention to the cook time as nuts can burn very easily. Each air fryer is different, and the exact time of roasting may differ slightly depending on the one you have. I would recommend checking every minute or so after first roasting the nuts and makhana for 3 minutes.
- If roasting on the stovetop, never do it on high heat as that can burn the makhana and cook things unevenly. Makhana roasts best on low heat for those perfect crunchy and crispy results.
- If you’re making a bigger batch, I would recommend roasting it in batches. Overcrowding the pan can make the makhana chewy instead of crunchy.
- If you’re vegan, you can easily replace the ghee with coconut, olive or mustard oil, depending on what you prefer. You can even use any vegetable oil instead.
Nutrition
This article was researched and written by Urvi Dalal.
The post Air Fryer Roasted Makhana and Nuts appeared first on My Food Story.
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