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Roasted makhana (fox nuts)
भुने मखाने
A crunchy evening snack, dry-roasted in minutes, no oil needed.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
10 minServes 2SnackSuits Kapha, PittaChildren eat itVegan
You'll need
- 2 cups makhana (fox nuts / lotus seeds)
- 1 tsp ghee or oil (optional)
- ¼ tsp roasted cumin powder, a pinch of black salt, a pinch of turmeric
Method
- Dry-roast the makhana in a wide pan on low-medium heat, stirring often, for 6–8 minutes, until they turn crisp and sound hollow when tapped.
- If using ghee, add it in the last 2 minutes and toss to coat lightly.
- Turn off the heat, sprinkle the cumin, black salt and turmeric, and toss well.
- Cool slightly before eating: they crisp further as they cool.
Why this dish
Makhana is light and mostly air by volume, so it fills a snack-shaped gap without the heaviness of a fried one. Dry-roasting rather than frying keeps it that way.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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A routine evening snack in households keeping an eye on oil and added salt.