Roasted Makhana is a super quick & delicious snack. This is a 10-min recipe for simple salted roasted makhanas but they can take on any flavor as you like. Crispy and crunchy, they are not only tastier but also healthier as opposed chips, fries, and popcorns!
2tspcoconut oil(traditionally ghee is used but for vegan preparation I use coconut oil)
⅛tspsalt(or to taste, chaat masala itself has salt so you need very little on top)
⅛tspblack pepper powder(or to taste)
a pinch of turmeric
Place the makhanas in a pan over low heat.
Dry roast until they just start to change color.
To test if the makhanas are roasted, try pressing one between your thumb and finger. It should easily crumble.
Add 2 tsp of coconut oil or ghee and roast for few seconds till the makhanas absorb the oil.
Switch off heat.
Add salt, pepper, chaat masala, and turmeric powder. Mix to coat all makhanas in the spices.
How to Store Roasted Makhana
Once the roasted makhanas are cold, transfer them to an air-tight container and store in a dry place. They will last for up to a few weeks in dry conditions.
Flavor variations: Roasted Makhanas take on any flavor that you like. You can use both dry and wet spice mixes, however, if you are using wet spice mix or chutney or sauce, you won’t be able to store them.
Here are some suggestions:
Add dried curry leaves and some garam masala
Add some green chutney
Add more fusion flavors like Mexican or Italian seasoning or some hot Schezwan sauce or SriRacha sauce.
While roasted makhanas store well for up to a month since it hardly takes 10 mins to make them, I often make them when I want to eat them.