I LOVE Snacks. By the time 3:30 pm rolls around, my mind is thinking of all the snacky possibilities in my pantry and refrigerator. I attribute some of this to boredom, some of it to being a creature of habit, a lot of it to thirst, and a wee bit of it to actually being hungry.
That said, I try to stay on track by being choosy about what I snack on, and the quantity of my snack. I’ve been doing Intermittent Fasting for the last several years. This method of eating has been wildly successful for me. My restricted time window for food is between 12:30 pm and 7 pm. Since I skip breakfast, my snack time is my opportunity to get a high calorie, high nutrient meal into my system. Snacking also needs to be pleasurable for sure.
Masala Makhana
Crunchy Masala Makhana (Fox Nuts)
This is exactly where Crunchy Masala Makhana (Fox Nuts) fits like a glove. This Indian version of popcorn delivers everything one needs to feel sated after a snacking session. But let’s rewind a bit to examine our raw material for this recipe.
Makhana is mistakenly called Lotus Root Seed, but upon sufficient research, I’ve found that they are actually seeds from a water lily plant called Euryale ferox. These lilies have huge circular leaves and are cultivated in the Indian state of Bihar.
Apparently, it is a huge effort to extract the seeds from this plant to get them ready for market. Farmers need to wade into stagnant waters to dredge out the seeds. The seeds which are encased in a black protective shell, have to be washed, dried, sorted and graded. After that, the seeds are roasted. What a labor intensive process!! If the background of this seed interests you, this is a good article.
I’ve read that the seeds lose their pearly white color with the passage of time, so some unscrupulous traders artificially coat the seeds to retain their whiteness. My suggestion is to always buy organically grown and harvested makhana.
The organic makhana that is available in grocery stores are not crispy. They are bland too. This air frying process makes the makhana crunchy and also adds a hint of spice and saltiness to the seeds.
Air Fryer Recipes
For our Air Fryer Recipes, check out:
- Crispy Air Fryer Tofu & Tofu Pakoda
- Crispy, Delicious, Banana Nuggets
- Cabbage Wada: Savory Cabbage Lentil Bites
- Crispy Air-Fried Masala Okra
- Air Fryer Masala Wada – Lentil Burger Patties & Fritters
- Gobi Pakora: Air Fryer Cauliflower & Broccoli Fritters
- Air Fryer Sweet Potato Fries
Store bought snacks are riddled with chemicals and preservatives. This air fried makhana is a great way to wow your friends and family with a healthy snack that takes barely any time to make. These Crunchy Masala Makhana are low in calories, super high in potassium and have a good serving of your daily protein requirement.
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Crunchy Masala Makhana (Fox Nuts)
Equipment
Ingredients
- 1 Cup Makhana (Fox Nuts) - Sometimes called Lotus Seed
- 1/2 Teaspoon Coconut Oil
- 1/4 Teaspoon Himalayan Pink Salt
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Garam Masala - Click here for recipe
- 1/4 Teaspoon Black Pepper - Freshly ground
Instructions
- Make sure the makhana (fox nuts) are free from debris.
- Add makhana into the Air Fryer compartment. Turn the temperature to 330 F for 3 minutes. After 3 minutes, mix up the makhana. Allow them to air fry at 330 F for 3 more minutes.
- Pour out the air fried makhana into a mixing bowl. Spray coconut oil over the makhana. Sprinkle turmeric powder, salt, black pepper and garam masala into the bowl. Mix well so the oil and spices are evenly coated over the makhana.
- Put the makhana back into the air fryer for 9 minutes at 330 F. After 6 minutes, open the air fryer to check crispiness. Mix well, and air fry for an additional 2-3 minutes. Serve hot or at room temperature. You can store this in an airtight bottle for a week, in your pantry.
