Roasted Makhana (Foxnuts)

I had heard about foxnuts, but never paid serious attention. Until a participant brought over curried foxnut for a potluck at my home. It was the best tasting dish of all the dishes at the potluck. It is then that I resolved to try out this wonderful ingredient. So, I bought some foxnuts and tried out a curry. Boy, did it taste good. Next, I tried out roasted foxnuts. Again, singularly tasty. What a pleasure it would be to have a bagful of these while watching a cricket match!
I am sure that most people would know this recipe – though with minor variations from one another. I will take this opportunity to present a mildly spicy Indian version. Please try it – and I’d love to hear from you after that.

Roasted Makhana

3 cups foxnuts (makhana, thamarai vithaigal)
1/2 tsp chili powder (adjust according to taste)
1/4 tsp turmeric powder (haldi, manjal podi)
Unrefined salt
1 tsp chaat masala
Heat a wok and add the foxnuts
Roast, on low flame, for 10-12 minutes till the foxnuts become crisp
Stir at regular intervals so that all the foxnuts are roasted
Add salt, chili powder and turmeric powder
Continue to roast for about 10 seconds more
Switch off the flame
Mix well
Add the chaat masala and mix well again
Let the foxnuts cool
Serve with a cup of hot beverage of your choice
Or transfer to an airtight container and store

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