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Peri Peri Makhana- Sk Khazana

These masaledar crisp makhana make excellent starter - goes well with cocktails This recipe has featured on the show Khanakhazana.

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Peri Peri Makhana- Sk Khazana

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Main Ingredients Puffed lotus seeds (makhanas), Dried red chillies
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Peri Peri Makhana- Sk Khazana

  • 4 cups Puffed lotus seeds (makhanas)
  • 4 Dried red chillies
  • For Peri peri masala powder
  • 2 tablespoons Coriander seeds
  • 1 1/2 tablespoons Cumin seeds
  • 1/2 tablespoon Black peppercorns
  • 1 1/4 tablespoons garlic granules
  • 2 teaspoons Dried oregano leaves
  • 1 1/2 teaspoons Dried parsley leaves
  • 1 Bay leaf
  • 1/4 teaspoon Citric acid
  • to taste Salt
  • 1 teaspoon Dried onion granules
  • 1 tablespoon Oil

Method

  1. To make peri peri masala, heat a non-stick pan, add coriander seeds, cumin seeds, black peppercorns and dried red chillies and dry roast till fragrant. Cool and transfer into a blender jar. Add garlic granules, dried oregano, dried parsley, dried basil leaves, bay leaf, citric acid, salt and dried onion granules and blend to a fine powder. Cool and store in a airtight bottle.
  2. Heat oil in a non-stick wok, add puffed lotus seeds and roast till crisp. Transfer into a large bowl, sprinkle 3 tbsps peri peri masala and toss till all the lotus seeds are well coated.
  3. Transfer the makhana into a serving bowl and serve or store in an airtight container and serve as required.