Masala Makhana

Prepare the Spice Masala

• In the same pan, reduce the heat to low. Add the ghee and allow it to melt completely.
• Add the turmeric powder, red chili powder, chaat masala, amchur powder (if using), salt, and black pepper.
• Stir the spices constantly in the warm ghee for about 30-45 seconds until they become fragrant. Be careful not to burn them.

Coat the Makhana

• Immediately add the roasted makhana back into the pan with the spice-infused ghee.
• Toss everything together gently but quickly, ensuring all the makhana are evenly coated with the masala.
• Continue to stir on low heat for another 1-2 minutes to allow the flavors to meld and the makhana to reheat.

Cool and Serve

• Turn off the heat and spread the masala makhana in a single layer on a large plate or baking sheet to cool completely.
• They will become even crispier as they cool down to room temperature.
• Serve immediately as a healthy snack or store in an airtight container for later.