Peri peri makhana
Peri peri makhana, from above
VegIndia

Peri peri makhana

Roasted lotus seeds with a smoky, tangy peri peri dust. Your new desk drawer habit.

12 minTime
2 gProtein each
mediumSpice
Makhana goes global2 chapters · 1 min read

Make it your way

Grandma's wayPeri peri roasted makhana.
The original
113kcalsame
2 gproteinsame
4 gfibresame
12minutessame

Peri peri makhana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Makhana (fox nuts)3 cups
Ghee1 tbsp (or olive oil)
Kashmiri chilli powder1 tsp
Red chilli powder (indian red chili powder)¼ tsp
Dried oregano½ tsp
Garlic1 clove, grated
Dry mango powder½ tsp
Sugar½ tsp
Dry ginger powder (ground ginger)a pinch
Saltto taste

Method

3 steps
  1. 1Roast makhana in a dry pan on low heat until crisp.
  2. 2Warm ghee with garlic for 30 seconds; turn off heat and add the spices.
  3. 3Toss makhana in the spiced ghee with salt and sugar; cool.
Serve it like this

Serve in a bowl. Store airtight once cool.

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Make it a meal

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

On the side Mixed sprouts salad20 min
On the side Masala roast vegetables45 min
A little snack Gud makhana15 min
To drink Masala chai10 min
To drink Cold coffee10 min
Something sweet Kesar badam chia pudding10 min
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