(measuring cup used, 1 cup = 250 ml)
3 cups makhana/phool makhana/foxnuts/lotus seeds
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder or as required
1 tsp chaat masala or as required
rock salt as required
2 to 3 tsp oil or ghee
heat oil in a pan or kadai.
add the makhana and roast for a good 10-12 minutes on a low flame till they become crisp and crunchy. keep on stirring in between.
lastly add all the spice powders and salt, except chaat masala.
switch off the fire 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.