Peri Peri Makhana- Sk Khazana These masaledar crisp makhana make excellent starter - goes well with cocktails This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 18 Apr 2020 in Recipes Course New Update 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 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. 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. Transfer the makhana into a serving bowl and serve or store in an airtight container and serve as required. #Bay leaf #Black peppercorns #Citric acid #Coriander seeds #Cumin seeds #Dried red chillies #Oil #Puffed lotus seeds (makhanas) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article