Makhana- Pudina Munch
Hand-popped fox-nut tossed with shade-dried Himalayan mint, black salt, and a careful pinch of green chilli — a cool, herbaceous take on the heritage snack. Like the chaat-walla's pudin chutney, dry and pocketable.
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Certified chemical-free cultivation.
Harvested by farming cooperatives.
From the soil to your kitchen
The same Madhubani makhana, seasoned in our Ratlam kitchen with shade-dried Himalayan mint, kala namak, and a measured pinch of dry green chilli powder. The mint is cured slowly in the shade for two weeks before grinding so the volatile oils survive — most commercial pudina powder loses its lift within hours of harvest. Roasted gently in cold-pressed sunflower oil and finished with the spice mix while still warm, so every fox-nut carries the flavour evenly.
Nutritional Integrity
Values per 100g of popped, seasoned product. No artificial flavouring, ever.
Micronutrients
- Magnesium16% DV
- Phosphorus28% DV
- Potassium15% DV
- Calcium8% DV
Purity Checklist
Shade-Dried Himalayan Mint
Cured slowly in the shade so the mint oils survive. Industrial pudina is dried at 80°C and loses its lift in days.
Hand-Ground Black Salt
Stone-mill ground kala namak — none of the anti-caking agents that ruin the sulphurous note this dish needs.
No Artificial Mint Flavouring
Pure dried mint leaf — no menthol crystals, no flavour essence. The aroma is the leaf itself.
Roasted, Not Deep-Fried
Slow-roasted in shallow oil for the crunch — never submerged in a deep fryer.
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