Makhana- Peri Peri
Hand-popped Madhubani fox-nut tossed with a fiery Peri Peri blend — bird's-eye chilli, smoked paprika, garlic, and a whisper of lime. The crunch of heritage makhana, the kick of an evening snack done right.
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Certified chemical-free cultivation.
Harvested by farming cooperatives.
Tattva Kitchen AI
Curated for Makhana- Peri Peri
“Pre-seasoned crunch — open, eat, repeat. No cooking required.”
Best Used For
Cooking Tips
- Eat as-is from the pack — already roasted and seasoned.
- Pair with a chilled lager — the heat plays beautifully against the malt.
- Toss into popcorn for a smoky-spicy mix that beats any store-bought version.
Pairs Well With
Did You Know?
· Madhubani, Bihar, India- 01
The Peri Peri name comes from the Swahili word for "pepper-pepper" — but our blend uses 100% Indian Sannam chilli, not African birds-eye.
- 02
Each batch is roasted in shallow oil for exactly four minutes, then tossed with the spice blend while still warm — the heat of the makhana sets the flavour.
- 03
Our Ratlam kitchen team ran 47 batch trials before the recipe was finalised — the version you eat is the 48th.
From the soil to your kitchen
Same Madhubani fox-nut, same hand-popping tradition — finished in our Ratlam kitchen with a Peri Peri blend ground from whole bird's-eye chillies, smoked paprika, sun-dried garlic, and lime peel. No artificial colours, no MSG, no preservatives. Roasted gently in cold-pressed sunflower oil so the makhana stays light and the flavour stays clean.
Nutritional Integrity
Values per 100g of popped, seasoned product. No artificial flavouring, ever.
Micronutrients
- Magnesium15% DV
- Phosphorus28% DV
- Iron12% DV
- Potassium14% DV
Purity Checklist
Whole-Spice Blend
No flavour powders or essence. The Peri Peri is ground from whole chillies, paprika, and garlic — nothing else.
Cold-Pressed Sunflower Oil
A light, neutral oil that lets the spice come through without heaviness. No palm, no refined oils.
No Artificial Colour or MSG
The red glow is paprika and chilli, not E-numbers. No taste enhancers added.
Roasted, Not Deep-Fried
Slow-roasted in shallow oil for the crunch — never submerged in a deep fryer. Less oil per bite, cleaner flavour.
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