Crunchy Masala Makhana Fox Nuts Healthy Indian Sprinkle turmeric powder, salt, black pepper and garam masala into the bowl. mix well so the oil and spices are evenly coated over the makhana. put the makhana back into the air fryer for 9 minutes at 330 f. after 6 minutes, open the air fryer to check crispiness. mix well, and air fry for an additional 2 3 minutes. Add the ghee to the same pan over a low flame. then, add the red chili powder, turmeric powder, chaat masala, and black salt. mix well quickly, ensuring the spices don't burn. add the roasted makhanas. toss them for about 2 minutes, till the spices are well coated. let the makhana cool to room temperature.
Crunchy Masala Makhana Fox Nuts Healthy Indian How to make roasted makhana snack. in a wide flat pan, add 2 3 tablespoon ghee, and lightly heat it up for about 30 seconds or so on medium low flame. and it’s best to use a wide flat pan, that is wide enough to ensure all of the makhana touches the base of the pan. this helps the makhana get evenly roaasted. Roasted makhana masala recipe: makhana, also known as fox nuts, lotus seeds, or phool makhana, is a nutritious snack packed with fiber, protein, potassium, magnesium, and phosphorus. roasted makhana makes for a healthy and tasty treat, perfect to serve during afternoon tea or pack in kids' lunchboxes. it has a low glycemic index, making it. 6. toast them on a low to medium low heat until almost crispy and crunchy. make a space in the center and add 1 teaspoon ghee or oil and sprinkle another half tablespoon herb powder. gently mix to coat the ghee and curry leaves all over the makhana. 7. they will begin to smell aromatic as they get crunchy. Step 2. add the phool makhana to the hot oil and stir regularly to ensure all sides of the lotus seeds are exposed to the heat, leading to a uniform and crispy texture. the phool makhana will turn a light golden color and become crisp during sautéing.
Crunchy Masala Makhana Fox Nuts Healthy Indian 6. toast them on a low to medium low heat until almost crispy and crunchy. make a space in the center and add 1 teaspoon ghee or oil and sprinkle another half tablespoon herb powder. gently mix to coat the ghee and curry leaves all over the makhana. 7. they will begin to smell aromatic as they get crunchy. Step 2. add the phool makhana to the hot oil and stir regularly to ensure all sides of the lotus seeds are exposed to the heat, leading to a uniform and crispy texture. the phool makhana will turn a light golden color and become crisp during sautéing. Pre heat oven to 300°f (148°c). add fox nuts or phool makhana, 3 teaspoons oil, salt, cayenne or red chili powder and turmeric powder into a large bowl and mix well with a spoon until evenly combined. save the bowl for later. transfer to a baking sheet and bake for 13 to 14 minutes or it becomes crisp. 2 cups fox nuts. ½ tsp salt. steps: heat a pan and add the coconut oil. then add the spices – red chili powder, chaat masala, and turmeric powder right away. mix it and cook it over low flame for 30 to 45 seconds. then add the fox nuts and gently stir to coat the masala evenly.
Crunchy Masala Makhana Fox Nuts Healthy Indian Pre heat oven to 300°f (148°c). add fox nuts or phool makhana, 3 teaspoons oil, salt, cayenne or red chili powder and turmeric powder into a large bowl and mix well with a spoon until evenly combined. save the bowl for later. transfer to a baking sheet and bake for 13 to 14 minutes or it becomes crisp. 2 cups fox nuts. ½ tsp salt. steps: heat a pan and add the coconut oil. then add the spices – red chili powder, chaat masala, and turmeric powder right away. mix it and cook it over low flame for 30 to 45 seconds. then add the fox nuts and gently stir to coat the masala evenly.
Crunchy Masala Makhana Fox Nuts Healthy Indian Video Recipe
Crunchy Masala Makhana Fox Nuts Healthy Indian
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