Ingredients
- 3 cups Roasted Makhana (Foxnuts)
- 2 tbsp Anvaya Naturals Tomato Powder
- 1 tsp Green Chilli Powder (adjust for heat)
- ½ tsp Salt (or Black Salt for extra zing)
- 1.5 tbsp Ghee (clarified butter)
- Optional: A pinch of Chaat Masala for a street-food finish
Instructions
- Prep the Flavor Base: In a small bowl, mix the Anvaya Tomato Powder, green chilli powder, and salt. Mixing them beforehand ensures even distribution so you don't get a "salt bomb" in one bite.
- Warm the Ghee: Heat a wide pan or kadhai over low heat. Add the ghee and let it melt.
- The "Slow Bloom": Turn the heat to its lowest setting. Add the spice mix to the ghee. Stir rapidly for only 5–10 seconds. You just want the fat to take on the red color and aroma of the tomato without burning the powder.
- The Coating Toss: Immediately add the roasted makhana to the pan. Toss and stir vigorously. The goal is to get that tomato-infused ghee into every nook and cranny of the foxnuts.
- Final Crisp: Continue to stir on low heat for 2–3 minutes. This "sets" the seasoning onto the makhana so it doesn't just fall off when you pick them up.
- Cool & Store: Turn off the heat. Let them cool completely in the pan; they will become significantly crunchier as they reach room temperature.