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Peri Peri Makhana: A Crunchy, Guilt-Free Snack

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Peri Peri Makhana is a light and crunchy snack made by roasting foxnuts (makhana) and tossing them in a spicy peri peri seasoning. High in protein and fibre, this guilt-free treat is perfect for tea-time, travel, or late-night munching.
prep time 5 Mins
cook time 10 Mins
chef Ankita Singh
Peri Peri Makhana

Makhana, also known as lotus seeds or foxnuts, is a nutrient-dense superfood widely used in Indian kitchens. When roasted, it turns crisp and nutty, making it an excellent base for healthy snacks. In this recipe, makhana is given a global twist with peri peri spice mix, which is a blend of paprika, chilli, garlic, herbs, and tangy lemon.

Unlike fried chips or namkeen, Peri Peri Makhana is air-light, gluten-free, and roasted with just a touch of ghee or oil, making it suitable for both everyday snacking and weight-conscious diets. It’s also a great option for kids’ tiffins and can be made in large batches for storage.

The balance of heat, tang, and crunch makes it addictive and a perfect alternative to fried munchies.
Step 1

Roast Makhana

  • Heat a non-stick pan on low-medium flame.
  • Add makhana and dry roast for 6–7 minutes, stirring continuously, until crisp.

Roast Makhana
Step 2

Add Fat for Coating

  • Add ghee or oil, toss for a minute to coat evenly.

Step 3

 Season

Switch off flame. Add peri peri spice mix and salt. Toss well until makhana is evenly coated.

Add Seasoning and Mix
Step 4

Cool & Serve

  • Cool completely before storing in an airtight jar.
  • Enjoy as a crunchy snack anytime.

Peri Peri Makhana

Tips and Tricks

  1. Always roast on low-medium heat to avoid burning.
  2. To check doneness, press a makhana — it should snap, not bend.
  3. Store only after cooling, otherwise they turn soggy.
  4. Adjust spice level — add more paprika for heat, more lemon for tang.
  5. Can also be made in an air fryer at 160°C for 5–6 minutes.

Frequently Asked Questions

Yes, but a little fat helps seasoning stick better. For oil-free, sprinkle seasoning immediately after roasting while makhana is hot.

 Stays crisp for up to 10–12 days in an airtight jar.

Yes, reduce chilli for a kid-friendly version.

Absolutely, ready-made mixes work well and save time.

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