We used to have a lot of makhana when we lived in Jharkhand, but after moving out of the place, the dish moved out of my life. Till I very recently re-discovered it in a grocery store and started stocking it. This recipe is adapted from something a colleague got for us, and I really enjoyed it.
1 cup makhana seeds
2 tsp oil
1/2 tsp red chili powder
1/4 tsp haldi powder
rock salt to taste
Method:
Heat the oil, add the makhana and fry on a low flame for 10 minutes till it becomes nice and crunchy.
Switch off the flame, add all the spice powders and mix well.
Allow it to cool well before storing.
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ReplyDeleteThese roasted makhana are incredible! Every bite is tasty, light, and satisfying. I truly appreciate the quality and the care put into making them so fresh.
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