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What Is Peri Peri Makhana?
Peri peri (also written piri piri) is a seasoning based on hot chilli, usually with garlic, a sour note and herbs. Tossed over roasted makhana, it gives a hot, tangy, slightly smoky snack. It is the most searched makhana flavour in India right now.
How Spicy Is It?
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Peri Peri Makhana
Spicy, tangy roasted makhana in a resealable 70 g jar. Roasted, not fried.
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Medium to hot. Most people find it pleasantly spicy, but small children and anyone who avoids chilli may prefer something milder like Onion n Cream.
Homemade Peri Peri Makhana (10 minutes)
You need: 2 cups plain makhana, 1 tsp ghee or oil, and a peri peri mix of 1 tsp red chilli powder, 1/2 tsp garlic powder, 1/2 tsp amchur, 1/4 tsp oregano, a pinch of sugar and salt to taste.
Roast
Dry roast the makhana on low heat for 6 to 8 minutes until one breaks with a crunch.
Coat
Add the ghee, stir for a minute so every piece is lightly coated.
Season
Turn off the heat, add the peri peri mix and toss well.
Cool
Let it cool fully before storing in an airtight jar.
Use plain Bihar makhana for the best puff and crunch.
Calories
| Type | Per bowl (28 g) |
|---|---|
| Homemade, 1 tsp ghee for 2 cups | about 120 kcal |
| Ready peri peri makhana (our label) | about 143 kcal |
Ready jars use more oil so the seasoning sticks evenly, which adds calories. See our full makhana calories and protein guide.
Homemade or Ready Jar?
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Premium Bihar Makhana 🇮🇳
Handpicked fox nuts — 9g protein, low calorie, perfect for weight loss & fasting snacks
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- Make it at home if you want control over oil, salt and spice.
- Buy a jar if you want it ready, evenly seasoned and crunchy for weeks after opening (keep the lid shut).
Our Peri Peri Makhana is ₹149 for a 70 g jar or ₹429 for a pack of 3. It is roasted, not fried, and contains peanut. Compare it with the other flavours on our flavoured makhana page.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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