Are you looking for an easy, guilt free & crunchy snack option? The answer is here. Roasted Phool Makhana is a highly addictive, delicious snack that goes well with a hot cup of tea or coffee. Most of us are often on the lookout for snacks that are quick to prepare, light on our stomach and something that is healthy. Roasted Phool Makhana is perfect for this. This recipe is made using Phool Makhana which is also called Fox Nuts. Today, let’s see how to prepare this at home in less than 10 minutes.

To be honest, I had no idea phool makhana existed till I saw it in an Indian store couple of years back. So, when I saw something new and interesting for the first time, I got curious and read about it online. Was pretty impressed with the benefits listed online.

Roasted Phool Makhana

The first recipe I tried making with Phool makhana is this roasted makhana. Initially, I wasn’t that impressed because I had a feeling it was too bland. The spices weren’t getting absorbed in the makhana. After repeatedly trying, I have finally found the perfect way to make it tasty and crunchy.

My husband often keeps asking for some healthy evening snack. So, my search for such options always exists. This snack turned out to be perfect in all ways and is now a regular in our house.

What is Makhana

Phool Makhana

Makhana comes from a plant called Euryale Fox which grows in the stagnant water of wetlands or ponds in Eastern Asia. They have been used in Chinese medicine for 3000 years and find an important place in the science of Ayurveda too.

Phool Makhana also finds significance in religious ceremonies in India and is a popular fasting dish prepared during Navratri and other occasions.

Apart from Roasted Makhana, a lot of recipes can be created using these fox nuts. Kheer or Curry can also be prepared using Makhana and it tastes delicious. I will soon be sharing those recipes here as well.

Why do I love Roasted Phool Makhana

It can be prepared in less than 10 minutes

Very healthy. Has a lot of benefits that I have listed below.

Roasted Phool Makhana

Crispy and light on the stomach.

Can be made in advance and stored in an air tight container.

Perfect snack with a hot cup of tea 🙂

Benefits of Makhana

Low in cholesterol, fat and calories. It is a perfect snack to satisfy those hunger pangs between meals.

Makhana is rich in calcium, protein and minerals.

Roasted Phool Makhana

It is also said to regulate High Blood Pressure.

Good for people with diabetics since Makhana is known for its low glycemic index.

Roasted Phool Makhana

This is an extremely simple snack recipe made using basic spice powders, a little bit of oil/ghee and makhana. That’s it. Sounds easy, isn’t it?
Apart from being a quick snack, it is also very versatile. One main reason why I love it 🙂

In this recipe, I have used ghee, chilli powder, salt, turmeric powder, chaat masala and garam masala. We can adjust the spices to our liking. We can also add coriander powder, amchur powder, peri per masala, onion powder, garlic powder or even sambar powder.

It is totally upto our preference. Makhana by itself hardly has any taste or flavour. It just absorbs the taste of the spices added to it. So, be generous while adding the masala.

Roasted Phool Makhana

I love having this crunchy, light snack along with a hot cup of tea or sometimes even with some hot chocolate 😀
Also, perfect for a snack box 🙂


Roasted Phool Makhana

Healthy, guilt free snack made using Makhana / Fox Nuts
Cook Time10 mins
Course: Appetizer
Cuisine: Indian
Keyword: easy snack recipe, healthy snack, makhana snack, quick snack recipe, roasted makhana, roasted phool makhana, snack under 10 mins
Servings: 3
Author: Gayathri Vijayakumar


  • 2 tsp ghee
  • 3 cups Makhana/ Fox Nuts
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp chaat masala
  • 1/2 tsp garam masala
  • salt to taste


  • In a pan, add ghee. Once hot, add the masala powders and salt. Make sure the flame is on low. Do not burn the spices.
  • Saute for a few minutes on low flame. Make sure the spice powders and ghee get blended well.
  • Also, raw smell of the spice powders must go away.
  • Add the phool makhana to this and give a good mix.
  • Roast on low flame for 5-7 minutes till it turns light brown. All the masala should be coated well on the makhana.
  • Taste and see if salt and spices are accurate. If not, adjust. Once the makhana turns crunchy, switch off the flame.
  • Once it cools down, store it in an air tight container. Have with a hot cup of tea or coffee.


Make sure you do the entire process on a low flame to avoid burning of spices and makhana. 
Roast well till makhana turns crispy.