Here is the other savoury post that I had promised. We did need something savoury among all the sweets and desserts posts that I have been sharing over the past few weeks, for the festive occasion. I had earlier thought of re-posting my roasted fox nuts post with fresh pictures but on second thought I felt that if I had to do a fresh photo shoot, why not share a fresh recipe too, although the key ingredient still remain the fox nuts or makhana. You just need to toast the nuts, makhana and a few other ingredients and add spices of your choice and voila! You have the makhana namkeen ready! Feel free to call it a savoury trail mix. There is always something namkeen (savoury) that is served with mithai, on the Diwali platter and this addictive namkeen (pronounced num-keen) is a delicious, crunchy and healthy option that your visitors and friends will thank you for 🙂
2 C Makhana
½ tsp plus 2 tsp Ghee (Vegans can use any neutral oil of their choice)
1/3 C Almonds
¼ C Cashew Nuts
2 tbsp Groundnuts / Peanuts
2 tbsp thinly sliced, Khopra / Dried Coconut
1 tbsp Raisins
¼ – ½ tsp Red Chili Powder (adjust amount to taste and according to heat of the chilies)
1/3 tsp Salt or to taste
¼ tsp Amchur / Dry Mango Powder
2 sprigs Curry leaves
Dry roast the makhana in a wok or a frying pan over medium heat, stirring often, till they become crisp. (you can check by crushing a bigger piece of makhana to see if the batch has toasted or not)
Remove the makhana in a heat resistant plate or bowl. Set aside.
In the same pan, heat half a teaspoon of ghee and fry almonds, ground nuts and peanuts till they begin to turn golden brown and aromatic. You need to keep stirring the contents continuously to prevent them from burning. Once done, remove them from the pan and set aside.
Now add the thinly sliced dried coconut pieces and while continuously stirring, toast them till they begin to turn light brown in colour. Be careful not to burn them. Remove from the pan.
In the same pan, heat two teaspoons of ghee and over medium heat, add curry leaves. They will immediately begin to crackle. Add the salt and red chili powder. Stir and sauté for just a few more seconds or till the chilli power is no longer raw and the curry leaves are crisp.
Next add the nuts, raisins, sliced coconut and makhana to the pan and mix everything well and remove the pan from heat. Sprinkle the amchur powder and stir well again. You can increase the amount of amchur powder if you enjoy a more tangy flavour but this much amount was perfect for our taste.
Remove the contents in a plate or bowl and allow them to cool completely before storing in an air tight jar.
Note –You can use chaat masala if you do not want to use amchur.
Note – This recipe is great as an edible gift to add to your Diwali or Christmas gift basket.
Thank you for your visit and see you soon again with another exciting recipe!