Vaghareli Makhana: Kid-Friendly Snack

Makhana (also known as fox nuts or phool makhana) is a light and crunchy snack made from popped water-lily seeds. It’s a great option for both kids and adults and is easy to season in so many different ways. Makhana provides plant-based protein and fiber, along with nutrients like magnesium, potassium, phosphorus, calcium, and iron. Plain makhana is also naturally low in saturated fat and sodium, before any ghee, salt, or seasonings are added.

Where Can I Find It?

Look for bags labeled “Makhana,” “Phool Makhana,” or “Fox Nuts.” Indian grocery stores are usually your best bet for the larger, more economical bags.

Little Veggie Tip 🌱: If your family ends up loving makhana, buy the big bag! The little snack-size bags disappear very quickly once you start roasting them.

Ingredients

• 2 cups makhana (fox nuts)

• 2 tsp neutral oil/ghee

• 4-5 curry leaves, finely crushed

• ¼ tsp turmeric

• ¼ tsp cumin powder

• ¼ tsp coriander powder

• Tiny pinch of hing (asafoetida)

• Salt, to taste

• ¼ tsp chaat masala, optional

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Directions

1. Heat the oil/ghee in a pan over low-medium heat. Add the curry leaves and let them cook briefly until fragrant.

2. Add the makhana and roast for 6–8 minutes, stirring frequently, until crisp and crunchy.

3. Reduce the heat to low. Add the turmeric, cumin powder, coriander powder, hing, and salt. Toss for about 30 seconds, making sure the makhana is evenly coated in the spices.

4. Turn off the heat. If using chaat masala, sprinkle it over the makhana and toss once more.

5. Allow to cool completely before serving or storing. The makhana will continue to crisp as it cools.

   
   

For the Grown-Ups at the Table 🌱 Like a little heat? Add a pinch of red chili powder or cayenne along with the other spices for an extra kick.

Storage: Once completely cooled, store in an airtight container at room temperature to help keep them crisp.