Roasted Makhana (Fox Nuts) Trail Mix
A roasted makhana (fox nut) trail mix with almonds and pumpkin seeds, roasted in a spoon of ghee for a crunchy, make-ahead snack in place of fried namkeen.
- Make-ahead
- Quick to make
- Vegetarian
Why you'll love this
Crunchy, lightly salted and peppery, this ghee-roasted makhana mix with almonds and pumpkin seeds hits the spot when you want to munch at 5 pm, and one jar lasts all week.
Good for: Snack · On-the-go · Make-ahead · Vegetarian · Pregnancy
Total Time
15 min
Serves
4 people
Calories
150 kcal
Nutrition highlights
Estimated, per serving
Key Pregnancy Nutrients
- Fibre3 g
- Protein5 g
- Magnesium55 mg
- Zinc1.2 mg
Why it can be useful during pregnancy
From the second trimester you need a little extra energy each day, and a small bowl of this mix is a handy way to get it between meals. Roasting makhana in a spoon of ghee instead of deep-frying keeps it lighter than namkeen, and the almonds and pumpkin seeds add healthy fats.
Energy
A quarter of the batch gives about 150 kcal from makhana, almonds and ghee, a steady snack to bridge lunch and dinner as your energy needs rise in later pregnancy.
From: makhana, almonds
Healthy fats
Almonds and pumpkin seeds bring mostly unsaturated fats and a little protein, which makes the mix more satisfying than puffed makhana on its own.
From: almonds, pumpkin seeds
General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.
Ingredients
What's in it
- Makhana (fox nuts) – 2 cups
- Almonds – 1/4 cup
- Pumpkin seeds – 2 tbsp
- Ghee – 1 tbsp
- Turmeric powder – 1/4 tsp
- Black pepper – 1/4 tsp
- Salt – to taste
Easy substitutions
Almonds → Roasted chana
Keeps the mix free of tree nuts and still adds crunch and protein.
Ghee → Olive or sunflower oil
Makes the snack dairy-free and vegan.
How to make it
- 1
Heat ghee in a pan; add makhana and roast on low-medium heat for 8-10 minutes until crisp, stirring frequently.
- 2
Add almonds and pumpkin seeds; roast 2-3 more minutes.
- 3
Sprinkle turmeric, black pepper, and salt; toss well to coat evenly.
- 4
Cool completely before storing in an airtight container.
Pregnancy-friendly tips
- Portion a quarter of the batch into a small box so it is easy to carry and easy to stop at one serving.
- Keep the salt light; a pinch of amchur after roasting adds tang without extra salt.
- Let the mix cool fully before closing the jar, or the makhana turns soft.
- Have it with a glass of milk or a piece of fruit for a fuller evening snack.
Safety note
Contains: Tree nuts, Milk
Frequently asked questions
Are nuts okay to eat in pregnancy?
Yes. Peanuts and other nuts are fine in pregnancy unless you are allergic to them or your doctor has told you to avoid them.
How long does this mix stay crisp?
Kept in an airtight jar once completely cool, it stays crunchy for several days. If it softens, warm it in a dry pan for a minute or two.
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