Makhanas are rich in good carbohydrates (low glycemic index) and proteins, they’re also rich in fiber & 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 heyyy 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.
My kiddies are makhana lovers, i keep trying different flavours.......... Sometimes it’s a simple ghee roast, sometimes simple chilli & turmeric flavour, sometimes with pizza or pasta seasonings.
You have already tried my Makhana tossed in chilli oil & garlic chips, now here’s another delicious flavourful recipe with just 5 ingredients that’s minty & uper yummy.
AuthorsophieskitchenloveCategoryBudget friendly, Gluten Free, Healthy Recipes, Kid-Friendly, Quick, Snacks, Vegan, VegetarianDifficultyBeginnerA minty snack time.
In wide pan dry roast the makhana on a medium flame.
Roast them till the they get crispy & crunchy. Test it by pressing a makhana in between your fingers & if it breaks with a crunch it’s done. This
Once its nice & crunchy keep them aside in a wide plate.
In the same pan add the coconut oil, dried mint & salt and let this mixture cook for about 5-7 minutes. Do not let the it burn.
Now add the garlic powder & cook for another 5 minutes.
Next add the roasted makhana to the mixture.
Mix it well and coat each makhana with the herbed mixture.
Once it’s coated well take them out from the pan & transfer it to a wide plate & let it cool completely before storing them.
The makhanas will last for 3 weeks in an airtight container.
Do comment below or email me at sophieskitchenlove@gmail.com, 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 wide pan dry roast the makhana on a medium flame.
Roast them till the they get crispy & crunchy. Test it by pressing a makhana in between your fingers & if it breaks with a crunch it’s done. This
Once its nice & crunchy keep them aside in a wide plate.
In the same pan add the coconut oil, dried mint & salt and let this mixture cook for about 5-7 minutes. Do not let the it burn.
Now add the garlic powder & cook for another 5 minutes.
Next add the roasted makhana to the mixture.
Mix it well and coat each makhana with the herbed mixture.
Once it’s coated well take them out from the pan & transfer it to a wide plate & let it cool completely before storing them.
The makhanas will last for 3 weeks in an airtight container.
