Beetroot Podi Roasted Makhana
Makhana roasted with a spoonful of Earthy Beetroot Podi is one of those snacks that disappears from the bowl before you've even sat down. The podi's peanut and dal base gives the fox nuts a proper namkeen richness — slightly sweet, mildly spiced, with that warm colour kids are always drawn to. No fuss, no additives, just a hot kadai and five minutes.
Prep: 2 min | Cook: 6 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Earthy Beetroot Podi
- 2 cups makhana (fox nuts)
- 1 tsp ghee (neyyi)
- 1 pinch salt (adjust to taste)
Method
- Heat a kadai on medium flame — no oil yet. Add the makhana and dry-roast for 3 to 4 minutes, tossing continuously, until they feel light and crisp and start to make a faint hollow sound when they knock against the kadai.
- Reduce the flame to low. Add the ghee and toss quickly so every makhana gets a thin, even coat — this is what helps the podi stick.
- Sprinkle the Earthy Beetroot Podi over the ghee-coated makhana. Toss well for about 30 seconds so the podi clings and the warm reddish colour comes through evenly.
- Taste for salt and add a pinch if needed. Keep tossing on low heat for another 30 seconds until the podi smells toasty and fragrant.
- Take off the flame and spread on a plate to cool for two minutes — they crisp up further as they cool. Serve immediately or store in an airtight jar for up to two days.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium