Ghee-roasted makhana

Ingredients

• 3 cups raw makhana
• 1.5 tbsp ghee
• 1/2 tsp black pepper
• 1/2 tsp roasted cumin powder
• Salt to taste
• Optional: curry leaves or a pinch of chaat masala

Method

1. Heat ghee in a wide pan on low flame.
2. Add makhana and roast slowly for 8 to 10 minutes.
3. Stir often until the makhana becomes crisp and lightly golden.
4. Switch off the heat, add salt, pepper and cumin powder.
5. Toss well and cool fully before storing in an airtight jar.

Serving suggestion

Serve with masala chai, lemon tea or a light buttermilk. For kids, reduce pepper and add a small pinch of mild cheese seasoning.