Roasted makhana recipes are a dime a dozen, with ingredients ranging from basic kitchen spices to exotic additions and unexpected combinations. While all these influence the flavour, the star ingredient is naturally roasted foxnuts. Foxnuts have long been associated with fasting in India, but in recent years, they’ve taken on the title of being a superfood, making roasted makhana recipes even more popular than usual. But why a superfood? It’s because fox nuts are a highly nutritious, low-calorie, and low-fat snack, providing approximately 347 kcal, 9.7 g of protein, 76.9 g of carbohydrates, and 14.5 g of fibre per 100 grams. This version looks at one of the simplest, and thus most common, roasted makhana recipes – the salt and pepper version. It requires just four ingredients, almost negligible prep, and minimal cooking time. You first roast makhanas in ghee in a deep pan. Then season them with salt and pepper. And that’s how you make roasted makhanas! The ease of cooking is why salt and pepper-roasted makhanas remain a popular snack. You can swap the regular salt for rock salt (sendha namak) if making roasted makhanas for fasting. In fact, they’re a popular Navratri vrat food, often consumed with tea in the evening or even as a light breakfast. So whether you’re fasting or simply looking for healthy and easy snacking options, give this roasted makhana recipe a try.