Peri Peri Makhana: Spicy Roasted Fox Nuts in 10 Minutes

Peri peri makhana is roasted fox nuts with a tangy, spicy coating. Roast the makhana in a little ghee until it snaps, then toss it with Grella Peri Peri while it is still warm.

What you need

• 2 cups makhana (about 50 g)
• 1 to 2 teaspoons ghee or oil
• 1 to 2 teaspoons peri peri cheese seasoning, 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. Press one between your fingers. It should break with a crunch. If it is chewy, roast a little longer.
4. Turn off the heat, shake on the seasoning and toss well.
5. Let it cool completely, then store in an airtight jar.

Tips

• Low heat only. Makhana burns quickly.
• Add a handful of roasted peanuts or cashews for a party mix.
• Want it less spicy? Mix half peri peri and half Grella Cheddar.

Questions

How do I make peri peri makhana crunchy? Roast it on low heat until it snaps when pressed, and let it cool fully before storing.

Can I make it 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 season.

Also try classic cheese makhana, or browse all seven Grella flavours.