Roasted Makhana

Prepare the Spice Tempering

• In the same pan, reduce the heat to low and add the ghee.
• Once the ghee has melted, add the turmeric powder, Kashmiri red chili powder, and black pepper powder.
• Sauté the spices for about 20-30 seconds until they become fragrant. Be careful not to let them burn, as this will make them bitter.

Combine and Season

• Turn off the heat. Immediately add the roasted makhana back into the pan along with the salt.
• Toss everything together vigorously but gently, ensuring each makhana is evenly coated with the spiced ghee.
• Sprinkle the chaat masala over the top and give it one final toss to distribute the seasoning.

Cool and Store

• Spread the seasoned makhana in a single layer on a large plate or baking sheet to cool completely to room temperature.
• They will become even crispier as they cool.
• Once cooled, store them in a completely airtight container to maintain their crunch. They can be stored for up to a week.