Cheese Makhana: A Crunchy Roasted Snack in 10 Minutes

Makhana (fox nuts or lotus seeds) turns into a light, crunchy snack when you roast it in a little ghee. Toss it with a cheese seasoning powder like Grella Cheddar while it is warm, and you have a tea time snack in about 10 minutes.

What you need

• 2 cups makhana (about 50 g)
• 1 to 2 teaspoons ghee or oil
• 1 to 2 teaspoons cheese seasoning powder, plus more to taste

Method

1. Heat the ghee in a wide pan on low heat.
2. Add the makhana and roast, stirring often, for 6 to 8 minutes.
3. Check one: press it between your fingers. It should break with a crunch. If it feels chewy, roast a little longer.
4. Turn off the heat, shake on the seasoning and toss well.
5. Let it cool completely before storing, so it stays crunchy.

Tips

• Keep the heat low. Makhana burns quickly on high heat.
• Store it in an airtight jar once it is completely cool.
• Add roasted peanuts for extra crunch.

Flavours to try on makhana

• Grella Cheddar for classic cheese makhana.
• Grella Chilli for spicy makhana.
• Grella Jalapeno for a tangy green chilli twist.
• Grella Peri Peri for peri peri makhana.

Questions

How do I keep roasted makhana crunchy? Roast it until it snaps, let it cool fully, then keep it in an airtight jar.

Can I make cheese makhana in an air fryer? Yes. Toss with half a teaspoon of ghee, air fry at 160 °C for 6 to 8 minutes, shaking once, then add the seasoning.

Find your favourite among all seven Grella flavours.