In a large kadhai or wok, over low to medium heat, dry-roast the Makhana till they become crisp. When you bite them, they should not feel spongy. The process takes about 15 minutes. Stir-constantly to ensure that the Makhana does not burn.
Take the Kadhai/wok off the heat.
Heat the ghee or oil till just warm.
Add the chilli powder and black salt to the warmed ghee or oil. Mix well.
Add the ghee/oil and spices to the roasted Makhana.
Mix well.
Let the Makhana cool to room temperature. Store in an air-tight container!
Notes
You need to use a low-medium heat and roast the Makhana patiently while stirring constantly. Only then will you get a crisp roasted Makhana.
If you use high heat, or do not stir constantly, you are in danger of having Makhana that is burnt or browned from the outside but spongy inside.
Keyword Low Calorie Snack, Roasted Fox Nuts, Spicy Roasted Makhana
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