Spicy Roasted Makhana or fox nuts are healthy, crispy, flavorful, and addictive. Make it easily in the oven or air fryer, for a quick and easy Indian snack.
Makhana meaning in english
Makhana, in English, is commonly known as fox nuts or lotus seeds.
They come from the water lily plant, which grows in water, and are the popped seeds of the lotus flower. Once harvested and roasted, they puff up like popcorn and are widely used in Indian cooking, especially for snacks, fasting (vrat) foods, and desserts.
Makhana is low in calories, high in fiber, and super satisfying. In India, it's often eaten during fasting or used in desserts like kheer and porridge.
Jump to:
- Makhana meaning in english
- Reasons to love this roasted makhana recipe
- Ingredients you'll need to roast makhana
- How do you know if makhana is done roasting or not?
- How to keep makhana crispy for a long time?
- Roasted Makhana
- How to roast makhana in the oven?
- How to Roast Makhana in the Air Fryer
- Recipe tips
- Recipe FAQs
- More spicy Indian snacks to try
Reasons to love this roasted makhana recipe
- Make it in the oven or air fryer: Skip the stovetop stirring! This version is hands-free, fuss-free way to get perfectly crispy puffed lotus seeds.
- Totally customizable: Use any spices you love! Go spicy, salty, tangy, or even sweet. Adjust the salt, skip it, or add a touch of sugar—it’s all up to you.
- Guilt-free snacking: Skip popcorn and give this spicy makhana snack a try! It is healthy, high in protein and fiber!
Ingredients you'll need to roast makhana
Scroll down to the recipe card below for full information on ingredients and amounts.
- Makhana: Also known as fox nuts or lotus seeds, it is a popular Indian snack that’s both nutritious and versatile. You can easily find it at Indian grocery stores or purchase it on Amazon—look for the peeled, white, puffed variety.
- Oil: For roasting, I recommend using vegetable oil, olive oil, melted coconut oil, or ghee. Avoid using melted butter, as it contains water and milk solids that can make your makhana turn soggy after storing. Oils and ghee, on the other hand, help keep them crispy and fresh longer.
- Seasonings: I love sticking to classic Indian spices like turmeric, cayenne (or red chili) powder, salt, and chaat masala for that tangy-spicy kick.
How do you know if makhana is done roasting or not?
Raw makhana or lotus seeds are soft, chewy, and stick to your teeth—definitely not what you want in a crunchy snack. Properly roasted makhana should be light, crisp, and crunchy all the way through. To check, taste one right after roasting: if it still feels soft in the center or sticks to your teeth, pop it back in the oven or air fryer for another 1–2 minutes until it crisps up completely.
How to keep makhana crispy for a long time?
Let the roasted makhana cool completely to room temperature before storing—this prevents trapped steam, which can lead to sogginess. Once cooled, transfer them to an airtight container or zip-top bag and store in a cool, dry place, away from moisture and heat. When stored properly, they’ll stay crisp and crunchy for up to 2 weeks. Even a little moisture can ruin the texture, so don’t skip this step!
Roasted Makhana
Equipment
Ingredients
- 2 cup phool makhana (fox nuts)
- 4 teaspoons oil divided
- ¼ to ½ teaspoon salt use according to taste
- ¼ to ½ teaspoon cayenne pepper powder (red chili powder)
- ⅛ teaspoon turmeric powder
- ½ teaspoon chaat masala optional
Instructions
Oven instructions
- Pre heat oven to 300°F (148°C).
- Add fox nuts or phool makhana, 3 teaspoons oil, salt, cayenne or red chili powder and turmeric powder into a large bowl and mix well with a spoon until evenly combined. Save the bowl for later.
- Transfer to a baking sheet and bake for 13 to 14 minutes or it becomes crisp.Tip - Try tasting one as soon as it comes out of the oven. It should be crunchy and not stick to your teeth. If not, bake for an additional 2 minutes .
- Transfer hot nuts back into the bowl, toss with remaining 1 teaspoon oil and chaat masala (if using). The oil helps chaat masala stick to the seeds. Let cool completely before serving!
Air frying instructions
- Pre heat you air fryer to 300°F (148°C).
- Add fox nuts or phool makhana, 3 teaspoons oil, salt, cayenne or red chili powder and turmeric powder into a large bowl and mix well with a spoon until evenly combined. Save the bowl for later.
- Transfer combined nuts into the air fryer basket and cook for about 4 minutes or crisp.Tip - Try tasting one as soon as you remove from the air fryer. It should be crunchy and not stick to your teeth. If not, air fry for an additional 1 minute.
- Transfer hot nuts back into the bowl, toss with remaining 1 teaspoon oil and chaat masala (if using). The oil helps chaat masala stick to the seeds. Let cool completely before serving!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to roast makhana in the oven?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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How to Roast Makhana in the Air Fryer
- Toss the makhana with a little oil and your favorite spices.
- Preheat your air fryer to 300°F (150°C).
- Once hot, add the makhana to the basket in a single layer and air fry for about 4–5 minutes, shaking halfway through, until they’re light and crisp.
- Transfer to a bowl and finish with a touch more oil and a sprinkle of chaat masala for extra flavor.
📌 Tip: Air fryer models vary, so check for crunchiness and adjust the time if needed.
Flavor Variations for Roasted Makhana
This recipe for makhana is incredibly versatile, and you can season it in so many fun, delicious ways. Here are a few ideas to get you started:
- Oil Options – Use melted coconut oil, ghee, olive oil, or vegetable oil as your base to help seasonings stick.
- Classic Salt & Pepper – Keep it simple with sea salt and a dash of freshly ground black pepper.
- Italian-Inspired – Toss with Italian seasoning, red pepper flakes, black pepper, and salt.
- Mexican-Style – Add a bold kick with homemade or store-bought taco seasoning.
- Minty Fresh – Try a refreshing mix of crushed dried mint leaves, lemon salt, and a touch of black pepper.
- Salt & Vinegar – Sprinkle on salt and vinegar powder for a tangy, addictive flavor.
- Sour Cream & Onion – Use your favorite store-bought seasoning powder to give it that classic snack flavor.
Recipe tips
- Air Fryer - The seeds pop in the air fryer basket when cooking, so it would be better to not over crowd. I used Instant vortex 6 quart air fryer, which was perfect for cooking 2 cups.
- Seasoning - Switch up the spice blend to make it your own.
- Don't use butter for roasting - The moisture in butter might soften them after a day or two.
Recipe FAQs
To preserve its crispness, ensure the makhana has cooled completely for a few hours before storing it in a tightly sealed container or zip lock bag. Always store them in a clean, dry container to maintain freshness.
Indeed. However, without any grease, the seasonings won't stick to the popped seeds' surface. Makhana itself is mild in flavor, relying on added seasonings to enhance its taste.
In its original form, makhana has a mild, delicate, almost bland taste. Its appeal lies in its ability to absorb flavors well, making it versatile for seasoning with various spices or sweeteners.
More spicy Indian snacks to try
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