Ingredients

• 3 cup foxnuts or lotus seeds (makhana or phool makhana)
• ¼ tsp turmeric powder
• ½ tbsp Koh! Dehydrated Chilli
• 1 teaspoon chaat masala powder or add as required
• Rock salt (edible and food grade) as required
• 2 to 3 teaspoon ghee

Directions

• Heat oil in a pan or kadai.
• Add the makhana and roast for a good 10 to 12 minutes on low heat, till they become crisp. Keep on stirring in between.
• Next, add all the spice powders and rock salt, except chaat masala.
• Switch off the heat as you don't want the spice powders to get burnt.
• Stir the whole mixture well.
• Lastly, sprinkle the chaat masala powder and again mix well.
• Serve Roasted Makhana straightaway.
• Or once they cool down, store Roasted Makhana in an air-tight container.