Tossed Makhana or Foxnuts Recipe

Tossed Makhana or Foxnuts Recipe

Hungry???? But want to avoid those in-between┬ámeals….don’t worry, here is one smart option for you :)! We all know┬áeight small┬ámeals a day concept, which says eat every two hours┬ábecause that helps improve┬ámetabolism and also helps┬áburn fat faster along with proper diet plan and exercise but often we get stuck on what to eat when we are craving for something to munch? And when hungry we simply go and grab whatever we see in our snacks section in the kitchen, without even thinking too much. Generally we all avoid that so-called conscious eating which we┬áare mostly aware.

We have lots of options┬áfor snack to munch in between meals┬á - “smart options” :)┬á, I┬ánormally work on various snack options for myself that I TRY┬áto follow ,one can’t just have same thing every two hours -┬áat least┬ánot me so what I do is prepare few quick savory snacks for myself and┬áthese tossed makhana’s are one of them…..!!

Makhana┬á(Gorgon nut or Fox nut) are too healthy & one of the best munching options for in-between meals,these makhana’s┬áhave multiple health benefits. The makhana seeds can be eaten in many forms….as it is, cooked both as sweet or savory, roasted or fried etc. I am little different and I love eating these raw but my kids are too picky and they just can’t try things like I do….so I have to experiment a lot for them just like any other mom. My daughters final exams are on and she feels like munching in between while studying so I prepared these for her this time but then I realised I missed posting such a simple recipe yet healthy in my space, so here I go……

Ingredients:

• Foxnuts┬á(makhana) - 2 cups
• Oil - 1 tablespoon
• Asafoetida (Hing) - 1/4 teaspoon (you can increase to 1/2 teaspoon also if you wish)
• Red chilli powder┬á- 1/2 teaspoon or as required
• Salt - 1 1/2┬áteaspoon
• Dry Mango Powder - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon

Method:

Take a kadhai, heat oil over a medium flame, add asafoetida and then put in salt and red chilli powder.Stir for few seconds. Now toss in the makhana’s to it, lower the flame and keep stirring it well.

After that add rest of the dry spices to it and on low flame keep roasting them. You can adjust the spices according to your taste. If I prepare these for myself I prefer keeping them spicy and crunchy but like I said I prepared these this time for my daughter so I kept the spices little less.

Keep tossing them on low flame for 7 - 10 minutes to make them crisp and crunchy. Remove from flame and let them cool. Serve over tea or else you can store them in an air tight container for few days but I prefer to keep them for just 2 - 3 days.

Enjoy this quick snack option with your loved ones!!!!