Makhana or foxnuts are an addictive treat that is perfect for movie nights or for whenever hunger strikes. A healthy alternative to chips, this crispy and light snack made from puffed lily seeds are ready in 10 minutes.
Add coconut oil or ghee (if using) to a wok kept over medium heat.
Once the ghee heats up, add all the spice powders - turmeric powder, salt, chaat masala, Kashmiri chili powder and mix well.
Add makhana and mix well to evenly coat.
Let it cook for about 8-10 minutes.
The makhanas are cooked when you can easily crush them when placed between your thumb and index finger.
Serve them immediately or save them for later in an air-tight container for up to 7 days.
Notes
Tips
You can substitute ghee with any avocado, olive oil, or coconut oil to make it vegan.
Uncooked makhana can be a little chewy so make sure you cook it till it is fully cooked and turns completely crunchy.
You can add peanuts, mustard seeds, cumin seeds, etc in your tempering but I usually avoid it. It is because since makhanas are light just like popcorn if you add any other ingredients (other than spice powders) they just end up in the base of your pan.
Totally skip the curry leaves if that's not your thing.