Chatpata Makhana Recipe: If you’re looking for a quick, guilt-free snack that’s both crunchy and delicious, makhana (also known as fox nuts or lotus seeds) can be a good option. But plain makhanas can sometimes feel a bit bland. That’s where the magic of Indian spices comes in. With a few simple ingredients from your kitchen, you can easily make a tasty bowl of Chatpata Makhana at home.
Makhana, also known as fox nuts or lotus seeds, has been a staple in Indian households for centuries. Not only are they low in calories, but they’re also packed with protein, calcium, and antioxidants. When roasted with a few spices, they transform into a tasty crunchy treat that’s perfect for tea time or even as a mid-day munch. This delicious and quick Chatpata Makhana recipe is by Chef Sanjeev Kapoor. Here’s how to make this at home:
Step 1: Start by heating a heavy-bottomed pan or kadhai. Add the makhana and dry roast them on low-medium flame for about 5-6 minutes. Keep stirring them so they don’t burn. You’ll know they’re done when they feel crisp and lightly browned. Once done, set it aside.
Step 2: Now in the same pan add some ghee. Let it melt, then chaat masala, salt, and red chilli powder. Mix quickly so the spices don’t burn.
Step 3: Add and toss the roasted makhana in the melted ghee and spice mix. Stir well for a few minutes so that all the makhana are coated evenly.
Step 5: Let the makhana cool completely and it's ready to serve or store in an airtight container.
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Spicy and crunchy Chatpata Makhana recipe you’ll love
First dry roast the makhana in a non-stick kadai on low to medium heat for 5-8 minutes, stirring continuously until they turn light and crisp. Transfer them to a bowl and set aside.
In the same kadai, heat ghee on low flame. Add chaat masala, salt, and red chilli powder. Mix the spices for about 30 seconds, making sure they don’t burn.
Add the roasted makhana back into the kadai. Mix everything well so the makhana is evenly coated with the masala. Continue to mix on low heat for another 5 minutes.
Turn off the heat and let the makhana cool completely. Once cooled, store them in an airtight container and enjoy whenever you crave a crunchy snack.
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