Crispy Masala Roasted Makhana Recipe with Ghee, Peanuts and Curry Leaves
A roasted makhana recipe for Navratri: fox nuts slow-roasted in ghee, then tossed with peanuts, curry leaves, Kashmiri chili, cumin and rock salt.
- Prep
- 5 min
- Cook
- 15 min
- Rest
- 10 min
- Serves
- 4
Crispy Masala Roasted Makhana Recipe with Ghee, Peanuts and Curry Leaves is a vegetarian snack recipe made with ghee, raw peanuts, fresh curry leaves (about 2 sprigs). It takes 20 minutes of hands-on time, plus 10 minutes resting, serves 4, and each serving has 190 calories, 4 g of protein and 3 g of fiber.
Makhana only gets properly crunchy if you roast it slowly on low heat. Rush it and the centers stay chewy and the outsides scorch. Here the peanuts and curry leaves are fried in ghee first, so the fat picks up their flavor before the makhana goes in. The spices go on with the heat off so the chili stays bright red and doesn't turn bitter. If you're fasting for Navratri, season with sendha namak (rock salt) instead of regular salt.
Ingredients
Peanut tadka
- 1 tbsp13 gghee
- ⅓ cup48 graw peanuts, skin on
- 20 2 gfresh curry leaves (about 2 sprigs), patted dry
Makhana
- 2 tbsp26 gghee
- 4 cups36 gmakhana (phool makhana / fox nuts)
- 1 tsp1.8 gKashmiri chili powder
- ½ tsp1.1 gground roasted cumin
- ½ tsp1.2 gfreshly ground black pepper
- ¾ tsp4.5 gsendha namak (rock salt) for fasting, or fine salt, Use rock salt if observing a Navratri fast
Kit: large heavy-bottomed skillet or kadai, slotted spoon, large bowl
Tips
- Keep the heat low the whole time. High heat browns the outside before the center dries out, and you end up with makhana that's chewy inside.
- Store only once it has cooled completely. Any trapped steam will soften it in the jar.
- If your makhana has gone a little stale, the slow roast in step 5 will crisp it up again. Just add 1–2 extra minutes.
Swap ideas
- Cashews or almonds instead of peanuts
- Cashews give a richer, sweeter crunch and almonds a firmer bite. Both are still fine for most vrat diets.
- Chaat masala instead of the cumin and salt (when not fasting)
- Adds a tangy, savory flavor from the black salt and amchur. Taste before adding any more salt.
- Melted coconut oil or peanut oil instead of ghee
- Makes the recipe vegan and slightly lighter in flavor. It loses the nutty, buttery taste of ghee.
- Add 1–2 finely chopped green chilies with the curry leaves
- Gives sharper, fresher heat and is a common vrat-friendly addition.
The numbers
Nutrition per serving
190kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 6.9 g 35%
- Sugars
- 0.6 g
- Sodium
- 438 mg 19%
- Potassium
- 128 mg 3%
- Calcium
- 22 mg 2%
- Iron
- 0.6 mg 3%
- Vitamin C
- 0 mg 0%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Butter oil, anhydrous, Peanuts, all types, dry-roasted, without salt, Curry leaves, fresh (Nutridex; from Gopalan et al. 1980, Nutritive Value of Indian Foods, and Wu Leung et al. 1972, Food Composition Table for Use in East Asia), Makhana (Fox Nuts) per 100g, values consistent with ICMR-NIN Indian Food Composition Tables (Euryale ferox seeds, popped). Potassium, iron and sodium come from secondary aggregators and vary by source. USDA has no fox nut entry, only lotus seed (a different plant), so it was not used., Spices, pepper, red or cayenne (SR Legacy; used as proxy for pure ground red chili, since USDA 'chili powder' is a salted spice blend), Spices, cumin seed, Spices, pepper, black, Salt, table
Method
Sort through the makhana and throw out any dark, shriveled or hard pieces. If some are very large, break them in half so everything roasts evenly.
Heat 1 tbsp ghee in a large heavy-bottomed skillet over medium-low heat. Add the peanuts and stir often until the skins darken and the nuts smell toasty, 3–4 minutes.
Add the curry leaves and step back because they will splutter. Stir until they turn darker green and crisp, about 30 seconds. Lift the peanuts and leaves out with a slotted spoon and set them on a plate. Leave the ghee in the pan.
Add the remaining 2 tbsp ghee to the pan and turn the heat down to low. Add the makhana and toss well so every piece gets a light coating of ghee.
Roast on low heat, stirring every minute or so, until the makhana is pale golden in spots and sounds hollow when stirred, 8–10 minutes. To test, cool one piece for a few seconds and crush it between your fingers. It should snap cleanly with a crunch. If it bends or feels chewy, keep roasting.
Turn off the heat. Sprinkle the Kashmiri chili powder, ground cumin, black pepper and salt over the makhana, then toss until evenly coated. The heat left in the pan is enough to toast the spices without burning them.
Return the peanuts and curry leaves to the pan and toss everything together. Taste and add more salt or pepper if needed.
Spread the mixture on a plate or tray and let it cool completely, about 10 minutes, before serving or storing. It gets crunchier as it cools.
Storage: After it has cooled completely, store in an airtight jar at room temperature for up to 2 weeks. If it softens, crisp it again in a dry pan over low heat for 2–3 minutes.
Questions
- How much protein is in crispy masala roasted makhana recipe with ghee, peanuts and curry leaves?
- Each of the 4 servings has 4 g of protein, 3 g of fiber and 190 calories, calculated from USDA FoodData Central values for every ingredient.
- Is crispy masala roasted makhana recipe with ghee, peanuts and curry leaves vegan?
- No, it's vegetarian rather than vegan because it contains ghee and ghee. Everything else in it is plant-based.
- How long does crispy masala roasted makhana recipe with ghee, peanuts and curry leaves take to make?
- 5 minutes of prep and 15 minutes of cooking, so 20 minutes of hands-on time, plus 10 minutes of unattended resting.
- Can you make crispy masala roasted makhana recipe with ghee, peanuts and curry leaves ahead?
- After it has cooled completely, store in an airtight jar at room temperature for up to 2 weeks. If it softens, crisp it again in a dry pan over low heat for 2–3 minutes.
- What can I substitute in crispy masala roasted makhana recipe with ghee, peanuts and curry leaves?
- Cashews or almonds instead of peanuts — cashews give a richer, sweeter crunch and almonds a firmer bite. both are still fine for most vrat diets.. Chaat masala instead of the cumin and salt (when not fasting) — adds a tangy, savory flavor from the black salt and amchur. taste before adding any more salt.. Melted coconut oil or peanut oil instead of ghee — makes the recipe vegan and slightly lighter in flavor. it loses the nutty, buttery taste of ghee.. Add 1–2 finely chopped green chilies with the curry leaves — gives sharper, fresher heat and is a common vrat-friendly addition..
- Does crispy masala roasted makhana recipe with ghee, peanuts and curry leaves contain peanuts?
- Yes — the ingredient list includes peanuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 8, 2026 ·Indian