Makhanas or Fox nuts are my kiddies most favourite snack.
They are like makhana addicts ðŸ¤
Trust me you’ll believe it once you try it yourself.
Makhanas/Fox nuts are like popcorn.....you can’t just stop at one....
They are rich in good carbohydrates ( low glycemic index) and proteins also rich in fiber and low on calories which makes it an ideal snack when on weight loss plus its gluten free.
Word of caution though.....
Makhanas are so addictive that once you start then there’s no stopping.
But eating too much of it may cause bloating and constipation.
So treat them as mid meal snacks not as a full meal..... 😅 because too much of the good stuff too becomes bad on over doing it.
Well......you could just roast the makhanas in ghee & sprinkle salt on it and enjoyyyy but I love experimenting with the flavours so this time I used red chillies & garlic...
If you’re a garlic fan you mussssst try out this recipe.....
AuthorsophieskitchenloveCategoryBudget friendly, Gluten Free, Healthy Recipes, Kid-Friendly, One bowl recipe, Quick, Snacks, VegetarianDifficultyBeginnerSimple snack that’s crispy crunchy healthy & gluten free
In a wide pan add ghee & garlic.
Cook the garlic on the lowest flame.
Once you see the first bubble add the Kashmiri chillies.
Keep the flame very low.
Cook the garlic & red chillies till the oil is infused with their flavours.
The garlic will brown & start getting crispy & the oil will get reddish in colour.
At this point remove the oil along with the garlic & chillies & keep it aside.
In the same pan roast the makhanas for about 5 minutes without adding any extra ghee.
Now add the oil, garlic & chillies to the makhana & mix it well.
Coat each makhana with the infused ghee.
You know the makhana is ready when they become crispy & crunchy.
Note:- non roasted makhanas are soft & chewy.
Roasting it well is the key step.
Once the makhanas have roasted well add the salt give it a final stir & remove it in a wide plate to cool.
Once cooled down store it in an airtight container.
If you don’t finish it right away then it’ll last for upto 2 weeks in the airtight container.
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Do comment below I love reading your valuable feedback.
And once you’ve tried out the recipe let me know how it turned out & do share a picture on Instagram with the hashtag #sophieskitchenlove. I would love to see your beautiful creation.
Ingredients
Directions
In a wide pan add ghee & garlic.
Cook the garlic on the lowest flame.
Once you see the first bubble add the Kashmiri chillies.
Keep the flame very low.
Cook the garlic & red chillies till the oil is infused with their flavours.
The garlic will brown & start getting crispy & the oil will get reddish in colour.
At this point remove the oil along with the garlic & chillies & keep it aside.
In the same pan roast the makhanas for about 5 minutes without adding any extra ghee.
Now add the oil, garlic & chillies to the makhana & mix it well.
Coat each makhana with the infused ghee.
You know the makhana is ready when they become crispy & crunchy.
Note:- non roasted makhanas are soft & chewy.
Roasting it well is the key step.
Once the makhanas have roasted well add the salt give it a final stir & remove it in a wide plate to cool.
Once cooled down store it in an airtight container.
If you don’t finish it right away then it’ll last for upto 2 weeks in the airtight container.
