Name: Peri Peri Makhanas | healthy snacking for this winter recipe by PV Iyers Kitchen at BetterButter
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Yield: 3
Ingredients: 2 cups makhanas; 3-4 teaspoon olive oil, divided; 1 & 1/2 tablespoons Peri peri powder; 1/4 teaspoon chilli flakes; 1/4 teaspoon Black Salt; 1 Teaspoon oregano; 1/4 teaspoon black pepper powder; 1/4 teaspoon Degi mirch powder; Salt 2 pinch; 1/4 teaspoon Chaat masala

ABOUT Peri Peri Makhanas | healthy snacking for this winter RECIPE

Makhanas are also called fox nuts or lotus seeds. They are low in cholesterol, fat and sodium. This makes them an ideal snack to satiate those in-between meal hunger pangs. These makhanas are very versatile, they can be fried in ghee, roasted or powdered and added in ladoos. Today i am going to bake them in very little oil and add some Peri peri masala mix to make them yummier. You can prepare these and store in airtight containers for months. My Mom used to make ladoos by mixing makhana powder, specially in winters for better immunity.

Ingredients Serving: 3

2 cups makhanas
3-4 teaspoon olive oil, divided
1 & 1/2 tablespoons Peri peri powder
1/4 teaspoon chilli flakes
1/4 teaspoon Black Salt
1 Teaspoon oregano
1/4 teaspoon black pepper powder
1/4 teaspoon Degi mirch powder
Salt 2 pinch
1/4 teaspoon Chaat masala

Instructions

Preheat your oven at 120C for atleast 10 minutes. Spread makhanas on a baking tray.
Apply 2 teaspoons oil to makhanas by rubbing them so all will be coated in oil. Butter or any other flavourless oil can also be used to replace olive oil.
In a bowl or kadhai add remaining 2 teaspoons oil and all the salts and spices.
Bake in the preheated oven for 7 minutes or until the makhanas turn crunchy and breaks with a crunch when crushed.
Mix the oil and masalas well so there are no lumps. I prefer doing this with my clean hands.
Once makhanas are ready mix them with the prepared peri peri masala. Use your hands to rub them well.
See how well and evenly the makhanas are coated in the masala.
Once again spread the makhanas on the same tray and bake for another 10-12 minutes on lowest temperature. I baked on 120C.
Yummy, crunchy, mouthwatering and healthy makhanas are ready to be munched.

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