Roasted Masala Makhana is a light Indian snack made by slowly roasting fox nuts in ghee until crisp, then coating them with carefully timed spices. The key lies in patience—steady heat removes internal moisture while keeping the makhana airy. When spices are added at the right moment, they cling evenly without turning bitter. This method produces makhana that stays crunchy long after cooling, making it ideal for mindful snacking, festive bowls, or evening tea accompaniments.
Place a heavy-bottom pan on low to medium heat and add the ghee. Allow it to melt slowly until fully liquid but not smoking. Proper temperature control here prevents the spices from burning later and ensures even roasting from the start.
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Step 2: Dry Roast
Add the makhana to the pan and roast on low heat, stirring continuously. As they heat up, moisture escapes gradually, making them lighter. Test one by pressing—it should snap cleanly, indicating the interior has dried out fully.
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Step 3: Spice Sprinkle
Reduce the heat to low and sprinkle turmeric powder, red chilli powder, roasted cumin powder, black pepper powder, chaat masala, and salt evenly. Lower heat is essential here so the spices warm gently without scorching.
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Step 4: Toss Gently
Stir continuously to coat each makhana evenly with the spice mix. The ghee helps the spices adhere while keeping the surface dry. Avoid vigorous stirring to prevent breakage and uneven seasoning.
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Step 5: Rest and Crisp
Switch off the heat and let the makhana rest in the pan. This resting phase allows residual heat to finish crisping the centre. Transfer to a bowl only after slight cooling to retain crunch.
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