Masala makhana
Masala makhana, from above
VegBihar

Masala makhana

Popcorn's posh cousin from the ponds of Bihar.

15 minTime
2 gProtein each
mediumSpice
From Mithila's ponds3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
98kcalsame
2 gproteinsame
3 gfibresame
15minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Makhana (fox nuts)4 cups
Ghee1 tbsp
Turmeric (ground turmeric)a pinch
Red chilli powder (indian red chili powder)¼ tsp
Black pepper¼ tsp, crushed
Chaat masala1 tsp
Salta pinch

Method

4 steps
  1. 1Heat ghee in a wide pan on low heat. Add the makhana.
  2. 2Roast on low, stirring often, until crisp right through.
  3. 3Switch off the heat. Add turmeric, chilli powder, pepper, chaat masala and salt, and toss.
  4. 4Spread out to cool completely, then store in an airtight jar.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Masala makhana: a bread or rice, a side, something to drink and something sweet.

On the side Indian style tomato soup40 min
On the side Onion tomato masala base75 min
To drink Masala chai10 min
To drink Sattu sharbat10 min
Something sweet Mango lassi popsicles370 min
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