Makhana Snack

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups makhana (fox nuts)
• 1/2-1 teaspoon salt
• 1-2 teaspoons ghee (clarified butter)
• 1 teaspoon red chilli powder

1. 1Pour 2-3 cups of makhana into a pre-heated stainless steel kadai on a gas stove over medium flame and continuously toss with a wooden spatula for even roasting.
2. 2While the makhana are roasting, sprinkle 1/2-1 teaspoon of salt over them and continue tossing to ensure proper coating and absorption.
3. 3Once the makhana are lightly toasted and have achieved a slightly golden hue, transfer them into a separate metal bowl and set aside.
4. 4In the same empty kadai, add 1-2 teaspoons of ghee, let it melt quickly, and immediately add 1 teaspoon of red chili powder to the hot ghee.
5. 5Without delay, pour the previously roasted and salted makhana back into the kadai with the chili-ghee mixture and quickly switch off the gas.
6. 6Vigorously toss the makhana, first with a wooden spatula and then by shaking the kadai, to ensure they are thoroughly and evenly coated with the spiced ghee, preventing the chili powder from burning.

These instructions are our analysis of the original video. Watch on YouTube →