Step-by-step
1
firstly, in a large kadai heat 1 tsp ghee and roast 2 cup phool makhane.
2
roast on low flame for 7-10 minutes or until the makhane turns crunchy.
3
turn off the flame and add ½ tsp chilli powder, ¼ tsp pepper powder, ¼ tsp cumin powder, ½ tsp chaat masala and ¼ tsp salt.
4
mix well making sure the spices are well coated.
5
finally, enjoy masala makhana or store in an airtight container once cooled completely.
Video
Notes
- firstly, roast on low flame else makhane will burn.
- additionally, adding spices makes makhane flavourful, so adjust accordingly.
- furthermore, foxnuts are eaten during vrat or fasting.
- finally, masala makhana recipe tastes great when prepared with fresh ones.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/masala-makhana-recipe-phool-makhana/