Makhanas, also known as fox nuts, are a popular snack in India, especially in Bihar where they are extensively cultivated and processed. The process of making makhanas is detailed and involves several steps, each crucial for ensuring the final product is of high quality. Here’s a simple look at how makhanas are made in Bihar.
1. Harvesting
The process begins with harvesting, which takes place between September and January. Farmers wade through water up to four feet deep to collect the seeds from the bottom of the plant. This step requires patience and skill, as the seeds must be carefully gathered to avoid damage.
2. Cleaning
Once harvested, the seeds are brought to the shore where workers pick them by hand. They separate the seeds from mud and debris using a basket. This cleaning process ensures that only pure seeds move on to the next stage.
3. Grading
After cleaning, the seeds are graded. Grading is essential because it ensures that the seeds are of uniform size, which is important for the heating and popping process. Uniform seeds heat evenly, resulting in better quality makhanas.
4. Drying
The graded seeds are then spread out and sun-dried. Drying the seeds reduces their moisture content, making them suitable for roasting. This step is typically done in the open air under direct sunlight.
5. Roasting
Once dried, the seeds are roasted. This is done in a clay wok or cast iron pan over an open fire. The seeds are placed in a single layer and stirred continuously to ensure even roasting. The high heat causes the seeds to pop, transforming them into makhanas.
6. Tempering
After roasting, the seeds are kept in pots or baskets for 45 to 72 hours. This tempering process further reduces the moisture content to around 20%. This step is crucial for achieving the right texture and crunch in the final product.
7. Polishing
Immediately after popping, the makhanas are polished. Polishing prevents the seeds from absorbing moisture, which could make them soft and reduce their shelf life. This step ensures the makhanas remain crisp and fresh.
8. Thrashing
The final step is thrashing. The roasted seeds are thrashed with a wooden hammer. This action breaks the hard black covering of the seeds, expanding them into the round, white puffs we recognize as makhanas. Thrashing not only removes the outer shell but also enhances the texture and appearance of the seeds.
Conclusion
The process of making makhanas in Bihar is intricate and labor-intensive. Each step, from harvesting to thrashing, is essential to produce high-quality makhanas. The dedication and hard work of the farmers and workers ensure that we get to enjoy this nutritious and delicious snack. Next time you munch on makhanas, you’ll know the journey they’ve taken from the waters of Bihar to your plate.