Better than any packet snack you’ll find — roast makhana with whole cumin and cracked pepper for a deeply satisfying, guilt-free munch.
JEEVA EARTH PRODUCTS USED
Ingredients
- 2 cups Natural Raw Makhana
- 1 tsp ghee or coconut oil
- ½ tsp Cumin Seeds, lightly crushed
- ½ tsp freshly cracked Black Pepper
- ¼ tsp turmeric
- ½ tsp chaat masala
- Salt to taste
- Optional: ¼ cup roasted peanuts or cashews
Method
- Heat a wide heavy-bottomed pan on medium. Add makhana (no oil) and dry-roast for 5–6 minutes, tossing frequently, until they turn crisp and slightly golden.
- Add ghee or oil and toss to coat. Immediately add cumin, cracked pepper, turmeric, and salt. Stir constantly for 1–2 minutes until fragrant.
- Remove from heat and sprinkle chaat masala. Toss once more.
- Add any nuts if using. Cool completely before storing in an airtight jar — stays crisp for up to 5 days.