Go Back
A bowl of crunchy fox nut snacks, a healthy and nutritious alternative for snacking.

Fox Nut Snack

A crunchy and flavorful snack made with Phool Makhana, vibrant herbs, and fresh vegetables, perfect for any gathering or a healthy bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Herb Paste
  • ⅓ cup daliya dal (roasted split daliya) Can substitute with chana dal or a mix of lentils.
  • ¾ cup fresh cilantro Fresh is preferred for best flavor.
  • ⅓ cup mint leaves Fresh mint enhances the refreshing taste.
  • 1 inch ginger, chopped Adds warmth and depth of flavor.
  • 3 to 4 pieces green chilies Adjust based on spice preference.
  • 1 tablespoon lemon juice Brightens the flavors.
  • 1 teaspoon cumin seeds For earthy flavor.
  • ¼ teaspoon black pepper powder Adds mild heat.
  • ¾ teaspoon salt Adjust to taste.
  • 1 teaspoon black salt Adds a unique flavor.
For the Snack Base
  • 6 cups Phool Makhana (lotus seeds) Approximately 100 grams, roasted for crunch.
  • 1 teaspoon Kashmiri red chili powder For color and mild heat.
  • ½ teaspoon salt For additional seasoning.
  • ¼ teaspoon turmeric powder Color and health benefits.
  • 2 tablespoons ghee (clarified butter) Can be substituted with coconut oil for a vegan option.
  • 1 cup tomato, cut into bite-sized pieces Adds juiciness.
  • 1 cup potato, boiled, peeled, and diced into bite-sized cubes Provides substance.
  • 1 cup cucumber, diced into bite-sized pieces Adds crunch.
  • ½ cup onion, finely diced For sharpness.
  • ¼ cup chopped cilantro For garnish and freshness.
  • ⅓ cup roasted peanuts Adds nuttiness.
  • ⅓ cup bhuna chana (roasted black gram) Adds texture and flavor.
  • ½ tablespoon chaat masala Enhances the overall taste.
  • 1 ½ tablespoons lemon juice For a refreshing zing.
  • ½ cup fine sev (nylon sev) For crunch when serving.

Method
 

Preparation
  1. Begin by lightly roasting the Phool Makhana in a skillet over medium heat until they turn golden brown and become crispy.
  2. In your blender, combine daliya dal, cilantro, mint, ginger, green chilies, lemon juice, cumin seeds, black pepper, regular salt, and black salt. Blend until a smooth paste forms.
  3. In a large mixing bowl, toss together the roasted Phool Makhana, tomatoes, boiled potatoes, cucumbers, onions, cilantro, roasted peanuts, and bhuna chana.
  4. Fold in the blended herb paste and mix well, adding in the Kashmiri red chili powder, remaining salt, turmeric powder, and ghee.
  5. Sprinkle with chaat masala, drizzle additional lemon juice, and gently toss to incorporate all the flavors.
  6. Just before serving, top off with fine sev for that delightful crunch!

Notes

Store leftovers in an airtight container at room temperature for 2-3 days, but best enjoyed fresh. Lightly re-roast to regain crispiness before serving.