Air fryer recipe · Snacks
Crunchy Masala Makhana
Light, addictive lotus seeds toasted till they snap with every bite.
- 18 minTotal time
- 150°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 25kcal
- 0.1 gprotein
- 0.3 gcarbs
- 2.8 gfat
- 0.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Phool makhana3 cups
- Ghee1 tbsp
- Turmeric1/4 tsp
- Red chilli powder1/2 tsp
- Chaat masala3/4 tsp
- Saltto taste
Method
Coat the makhana
Tip the lotus seeds into a wide bowl and drizzle the warm ghee over them. Toss gently with your fingers so every puff gets a thin, glossy film without breaking the delicate makhana.
Add the spices
Sprinkle the turmeric, chilli powder, chaat masala and salt over the buttered makhana. Toss again until the colour looks even and no dry pockets of spice are left sitting in the bowl.
Spread in the basket
Arrange the makhana in a single loose layer in the basket. Crowding traps steam and leaves them chewy, so work in two batches if your basket is small to keep them light and crisp.
Shake halfway
Pause the cycle once midway and give the basket a firm shake. This rotates the puffs so the ones at the edges crisp at the same rate as those in the centre, with no soft spots.
Air-fry till crisp
Air-fry at 150°C for 12 min, shaking once more near the end. Let them cool fully in a bowl, where they harden into a proper crunch, then store them airtight so they stay crisp.
