Include in Print View:

Beetroot Tomato Makhana (Naturally Pink & Tangy)

Beetroot Tomato Makhana in a bowl

This post may contain affiliate links. Please read our disclosure policy.

It is hard to find healthy food that is not only healthy but also appealing to children. This recipe of beetroot tomato makhana for toddlers is a simple and exciting snack that stands out with its natural pink color and mild tangy flavor. It is crispy, light, and quick to prepare, thus ideal for mid-morning snacks, evening snacks, or lunch boxes.

The beetroot-tomato powder is natural, contains iron, antioxidants, and is free from artificial flavors and colors. This snack mixed with makhana and ghee is nourishing, delicious, and child-friendly.

Beetroot Tomato Makhana

Why Beetroot Tomato Makhana For Toddlers Is Perfect

This beetroot tomato makhana dish is made to be light, nutritious, and suitable for young children.

  • Additive-free, colorful in nature.
  • Beetroot and makhana make it iron-rich.
  • Light and easy to digest.
  • Crispy consistency that children like.
  • Proper with snacks or lunchboxes.

For babies (12 months and above), the seasoning should be minimal, and the makhana should be slightly crushed before serving. For toddlers and kids, it can be served whole when it is completely crisp.

Beetroot-Tomato Powder (Make Once, Use Many Times)

This powder can be made in advance and stored for use on different occasions.

How to prepare Beetroot-Tomato Powder

  • Cut the beetroot and tomato thinly.
  • Dry in the sun or in the air till dry.
  • Blend to a fine powder and store in an air-tight container.
  • Use this powder on makhana (popcorn), roasted nuts, or to sprinkle it over vegetables.

Beetroot Tomato Makhana Ingredients You Will Require

Makhana

Fox nuts are light, crunchy, and easily digestible, making them a sound base for snacks.

Ghee

Supplies healthy fats, adds flavor, and helps the makhana roast evenly.

Salt

You can add a pinch of salt to give flavor to older toddlers and children.

Beetroot-Tomato Powder 

It contains natural color, mild tanginess, iron, and antioxidants, without artificial additives.

Black Pepper

Offers a mildly warm flavor, best suited for toddlers and children.

Black Salt

Tastes, and may be omitted by younger children.

How to Prepare Beetroot Tomato Makhana

It is a fast and easy beetroot tomato makhana recipe and you can prepare it quickly.

Roast the Makhana

Dry roast the makhana in a pan on low heat till they get crisp. Blend constantly until you do not burn.

Add Ghee

A little ghee will be added to the roasted makhana and cooked for 1 or 2 minutes to make them evenly covered.

Season

Switch off the flame. Add beetroot-tomato powder, salt, and spices (not a must). Gently toss, and the makhana will get uniformly coated with color and seasoning.

Serve

Let it cool down slightly and use it as a crunchy snack.

Tips & Variations

  • Slice beetroot and tomatoes thinly and evenly for faster, uniform drying.
  • Dry the slices completely before grinding to prevent spoilage.
  • For babies, you can only use beetroot–tomato powder, ghee and skip salt and spices.
  • For toddlers and kids, you may add a pinch of mild spices like cumin or pepper powder.
  • Always roast makhana on low heat and stir continuously for even crisping.
  • Adjust the quantity of powder based on taste and age preference.

Optimal Storage Tips for Makhana

To enjoy makhana at its freshest, crunchiest, and most flavorful, storing it properly is key. The optimal storage time is 7–15 days, after that, it may start losing crispness and flavor.

Here are some simple tips to keep your makhana perfect:

  • Cool Completely: Always let the makhana cool fully before storing. Storing warm makhana traps steam, which makes them soggy.
  • Use the Right Container: Airtight glass or high-quality plastic containers work best to keep out moisture.
  • Choose a Dry Location: Keep the container in a cool, dry place, away from sunlight and humidity.
  • Re-crisp if Needed: If your makhana softens, simply re-roast it on low heat for 2–3 minutes, and it will regain its crunchy texture.

Follow these tips, and your homemade beetroot–tomato makhana will stay delicious, crunchy, and snack-ready for days!

Cooking Method:
Cuisine: ,
Courses:
Ingredients
  • 1½ cups makhana
  • 1–1½ tsp ghee
  • Salt to taste
  • 1 tsp beetroot–tomato powder
  • A pinch of black pepper (optional)
  • A pinch of black salt (optional)
Instructions
    Preparation Method
  1. 1
    This beetroot tomato makhana recipe is quick, simple, and ideal for preparing a healthy snack in minutes.
    2. Roasting the Makhana
  2. 2
    Heat a pan on low flame and dry roast the makhana, stirring continuously. Roast until they turn light, crisp, and crunchy. Make sure not to burn them.
    3. Adding Ghee
  3. 3
    Add a little ghee to the roasted makhana and cook for 1–2 minutes, mixing well so the makhana are evenly coated.
    4. Seasoning
  4. 4
    Switch off the flame. Add beetroot-tomato powder, salt, and mild spices if using. Gently toss until all the makhana are evenly coated with color and seasoning.
    5. Serving
  5. 5
    Allow the makhana to cool slightly before serving. Enjoy as a crunchy, healthy snack for toddlers and kids.
Note

Always roast makhana on low heat to ensure even crisping without burning.

Stir continuously while roasting for best texture.

Use minimal or no spices when preparing this snack for babies.

Adjust salt and seasoning according to your child’s taste preferences.

Allow the makhana to cool completely before storing to retain crispiness.

Store in an airtight container and consume within 2-3 weeks for best freshness.

Read it online: https://totinthenorth.com/recipe/beetroot-tomato-makhana-naturally-pink-tangy/