Peri Peri Makhana (Fox Nut)

Manisha Mishra
by Manisha Mishra
4 Servings
10 min

Peri Peri Makhana (fox nut) is roasted well until crisp. Then a homemade peri peri masala spice mix is added to it and tossed until well coated. If you like tangy and spicy snacks then this is just perfect for you, you can munch it anytime without any guilt as this is very healthy.

Peri peri masala is easily available in stores you can buy it and use it instead of you don't have time for making homemade masala.

Whenever my husband wants some healthy yet chatpata (tangy) evening snacks then I always prepare some well roasted Makhana (Fox Nut) with Ghee. To make it extra delicious I use homemade Peri Peri Masala to make it little spicy & tangy.

This peri peri makhana is a healthy instant snack recipe that is made in just under 10 minutes.

This peri peri makhana is easy and quick to make, healthy snack too. This is a treat to all age groups as it is spicy and tangy too. Peri Peri Masala is a spicy tangy indian spice mix. It is a combination of indian spices, herbs, garlic & some spice powders.

Making peri peri masala at home is very easy takes just few minutes of time. Do try this and enjoy!

Peri Peri Makhana (Fox Nut)
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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For the Peri Peri Masala
  • 2 tbsp kashmiri red chilli powder
  • 2 tsp dry red chilli flakes 
  • 1 Tsp dried parsley 
  • 2 tsp garlic powder
  • 1 tsp dried ginger powder
  • 2 tsp onion powder
  • 2 tsp dried mango powder
  • 4 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp sugar
  • 1/2 tsp black salt
  • 1/2 tsp salt to taste
For the Makhana
  • Fox Nut (Makhana) 4 cups
  • Olive Oil 2 tsp
  • Peri Peri Masala 2 tbsp
For Peri Peri Masala
To make the masala combine all the ingredients in a mixer jar.
Blend till it becomes fine powder.
Transfer the peri peri masala into an air-tight container.
For Peri Peri Makhana
Heat olive oil in a non-stick wok, add makhana and roast till puffed and crisp.
Transfer into a large bowl, sprinkle 2 tbsp peri peri masala and toss till all the makhana are well coated.
Transfer the makhana into a serving bowl or store in an airtight container and serve as required.
  • You can roast makhana in ghee or oil too.
  • Alternatively you can try adding salt and pepper to roasted Makhana for a variation.
  • Don't add the masala to the oil at high flame there are chances for the spice to get burnt.
  • Homemade Peri Peri Masala stays fresh upto 1 month when refrigerated.
Manisha Mishra
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