Peri Peri Makhana Recipe

Ingredients

• 2 cups Golden Deer Classic Roast makhana
• 2 tbsp olive oil or cold-pressed sunflower oil
• 1 tsp smoked paprika
• ½ tsp Kashmiri red chilli powder (for deep colour)
• 1–2 fresh bird's eye chillies, finely minced
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp lemon zest
• Salt to taste
• Fresh lemon wedges for serving

Method

1. 1

   Preheat oven to 160°C or a heavy pan over medium-low heat.

2. 2

   In a small bowl, whisk together oil, smoked paprika, chilli powder, minced bird's eye chilli, garlic powder, onion powder, oregano, lemon zest, and salt to form a spiced oil paste.

3. 3

   Place Golden Deer makhana in a large bowl. Pour the spiced oil over them and toss thoroughly, ensuring every piece is coated. Use your hands to massage the paste into the crevices.

4. 4

   Spread the coated makhana in a single layer on a baking tray lined with parchment. Bake for 8–10 minutes, tossing halfway, until the coating is dry and the makhana are fragrant.

5. 5

   If using a pan: dry-roast on medium-low for 5–6 minutes, stirring constantly to avoid burning the paprika.

6. 6

   Let cool completely — the crunch intensifies as they cool. Serve with lemon wedges to squeeze just before eating.

7. 7

   Store in an airtight container for up to 5 days (if they last that long).

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