The munchkin loves to snack. Unfortunately, she currently has the attention span of a goldfish and is rather picky too…
Something she loved yesterday is absolutely ‘yucky!’ today. So I am kept on my toes when it comes to cooking for her.
The snack also needs to be highly portable as she flits from place to place and non-messy, because she is nuts about keeping her hands clean (seriously, can’t bear sticky hands; should I be worried?)
And she loves drama: anything that comes unusually packaged, or looks interesting or pretty, she is willing to give a chance…
So, yesterday, I fixed this quick little snack for her: roasted, lightly spiced Foxnuts, known as Makhana or Phool Makhana in India.
The official name of Makhana or Foxnuts is Euryale ferox. It has numerous health benefits, has been used by the Chinese in medicine for thousands of years and is loaded with calcium, phosphorous, iron, zinc, and vitamin B.
In India, it is used to make snacks, curries as well as in puddings which are often an auspicious offering to certain Gods and Goddesses.
This snack itself is a real breeze to make. All you need to do is roast the foxnuts for a few minutes and it makes them deliciously crunchy like popcorn, but so much healthier.
Then you add spices or flavorings as you like and you have a healthy, wonderfully crunchy snack that anyone, old or young would just love to much on.
And if you manage to stop yourself from eating all of it at once, it can also be stored in an air-tight container for about 2 weeks!
Here’s the recipe.
Masala Makhana (Spicy Roasted Foxnuts
2 cups Makhana or Foxnuts
¼ teaspoon Turmeric Powder
¼ teaspoon Red Chili Powder (adjust as per taste)
½ teaspoon Chaat Masala (optional)
Salt as per taste
2 teaspoon Oil or Ghee
Heat the oil in a pan.
Add the foxnuts and roast for about 8-10 minutes on a low flame, stirring continuously, till they become crisp and crunchy.
Then add all the spice powders and salt.
Switch off the heat as you don’t want the spice powders to get burnt.
Serve the masala makhana right away.
Or cool them down and store in an air-tight container.