No Onion No Garlic Roasted Makhana | Healthy & Crunchy Snack

Name: Roasted Makhana
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 100.00 Gms Makhana / Fox Nuts; 0.25 Tsp Turmeric Powder; 2.00 Tsp Red chilli powder; 0.25 Tsp Salt; 0.25 Tsp Roasted cumin powder; 1.00 Tsp Amchur powder; 1.00 Tsp Chaat masala; 0.25 Tsp Black salt; 0.25 Tsp Blackpepper powder; 0.25 Tsp Hing / Asafoetida; 1.00 sprig (Optional) Curry leaves; 1.00 Tbsp Ghee

Experience the purity of Sattvic living with our No Onion No Garlic Roasted Makhana — a light, crunchy, and nourishing Indian snack made for mindful eaters. Crafted from premium fox nuts and delicately roasted without onion or garlic, this NONG Roasted Makhana supports a wholesome Sattvic lifestyle.

Rich in protein, fiber, and antioxidants, it’s perfect for fasting, travel, tea-time, or healthy snacking at work. Easy to digest and suitable for all age groups, this guilt-free snack combines taste, nutrition, and Sattvic goodness — ideal for those who prefer no onion no garlic food.

🌿 Pure Vegetarian · No Onion · No Garlic

Roasted Makhana

Reference Cooking Video

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Prep Time 5 min

Cook Time 10 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

12 items

Quantities scale automatically with servings

100.00 Gms Makhana / Fox Nuts
0.25 Tsp Turmeric Powder
2.00 Tsp Red chilli powder
0.25 Tsp Salt
0.25 Tsp Roasted cumin powder
1.00 Tsp Amchur powder
1.00 Tsp Chaat masala
0.25 Tsp Black salt
0.25 Tsp Blackpepper powder
0.25 Tsp Hing / Asafoetida
1.00 sprig (Optional) Curry leaves
1.00 Tbsp Ghee

checklist Step-by-Step Instructions

1
Heat ghee in a pan or kadhai over medium-low heat.
2
Add makhana (fox nuts) to the pan and roast them on low to medium heat until they become crisp (about 8-10 minutes). Keep stirring continuously.
3
In a small bowl, mix turmeric powder, chilli powder, salt, cumin powder, amchur powder, chaat masala, black salt, pepper, and hing.
4
Once the makhana is crisp, add the spice mix and optional curry leaves.
5
Toss well to coat the makhana evenly with the spices. Turn off the heat.
6
Let it cool completely before serving or storing in an airtight container.