Roasted Makhana

🔥 Prep

• Measure out 100 g makhana (foxnuts) and spread them on a clean kitchen towel to remove any moisture.
• Measure 1.5 tbsp ghee into a small bowl.
• Measure 0.25 tsp turmeric powder, 0.5 tsp black pepper, 0.5 tsp chaat masala, and 0.75 tsp salt into a separate bowl and mix to combine.

🔥 Cook

• 1. Place a non‑stick skillet or heavy‑bottomed pan over medium heat and add the 1.5 tbsp ghee.
• 2. Once the ghee melts and starts to shimmer, add the measured makhana in a single layer.
• 3. Stir continuously for 2 minutes to coat the makhana with ghee.
• 4. Sprinkle the pre‑mixed spice blend (turmeric, black pepper, chaat masala, salt) over the makhana.
• 5. Toss the makhana to evenly distribute the spices and continue roasting over medium‑low heat for 5‑7 minutes, or until they turn crisp and golden, stirring every minute to prevent burning.
• 6. Remove the pan from heat and let the roasted makhana cool for 2 minutes; they will become crunchier as they cool.
• 7. Transfer to a serving bowl.

🔥 Serve

• Serve the roasted makhana warm or at room temperature as a healthy snack.
• Pair with a cup of masala chai or a glass of buttermilk for a traditional North Indian tea‑time combo.
• Optionally, garnish with a light squeeze of lemon juice or a few fresh coriander leaves for added freshness.