Beetroot Podi Roasted Peanuts and Makhana Trail Mix
Beetroot Podi Roasted Peanuts and Makhana Trail Mix is the snack you make once and finish before it reaches the bowl. Earthy Beetroot Podi already carries pallilu (peanuts) and kobbari (coconut) in its blend — so when you toss it with raw peanuts and makhana and dry-roast the lot together, everything comes together as one coherent South Indian flavour, slightly sweet, mildly spiced, with that warm earthy note the podi is known for. No sauce, no oil needed — the podi does the seasoning.
Prep: 5 min | Cook: 10 min | Serves: 3 | Difficulty: Easy
Ingredients
- 2 tsp Earthy Beetroot Podi
- 1/2 cup raw peanuts (pallilu)
- 1 cup makhana (fox nuts / lotus seeds)
- 1 tsp ghee (neyyi)
- 1/4 tsp salt (adjust to taste)
- a pinch dried red chilli flakes (optional, for extra heat)
Method
- Heat a heavy-bottomed kadai on medium flame — no oil yet.
- Add the raw peanuts to the dry kadai and roast, stirring constantly, for 3 to 4 minutes until the skins begin to blister and you can smell the nuttiness coming through.
- Add the makhana to the same kadai and continue dry-roasting for another 3 minutes, tossing frequently, until they turn crisp and feel light — press one between your fingers; it should snap cleanly.
- Lower the flame, add the ghee, and toss the peanuts and makhana quickly so the ghee coats everything evenly.
- Remove the kadai from the flame, immediately sprinkle the Earthy Beetroot Podi (and chilli flakes if using) over the mix, and toss well so the podi clings to every piece — the residual heat will toast the podi slightly and deepen its colour to a warm rust-red.
- Spread on a plate to cool for 2 minutes so the mix crisps up fully, then transfer to an airtight dabba. Best eaten the same day but stays good for 2 to 3 days.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium