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1
Heat 1 tbsp of ghee in a wide pan over medium flame. Add 100g of fresh raw makhana and roast for about 5 minutes, stirring frequently, until they turn light golden and become crispy. Test by crushing one piece—it should break instantly when properly roasted.
2
Transfer the roasted makhana to a plate. Add 2 tbsp of ghee to the same pan and keep the flame on low.
3
Add all the spice powders in order: 1/4 tsp turmeric powder, 2 tsp red chilli powder, 1/4 tsp salt, 1/4 tsp cumin powder, 1 tsp amchur powder, 1 tsp chaat masala, 1/4 tsp black salt, 1/4 tsp black pepper, and 1/4 tsp asafoetida.
4
Keep the flame on low and mix all the spice powders thoroughly with the ghee until well combined.
5
Add a few curry leaves if using (entirely optional—the recipe works perfectly without them).
6
Add the roasted makhana to the pan and immediately turn off the heat. Mix continuously until all the makhana are evenly coated with the masala. Avoid keeping the stove on while mixing to prevent the spices from burning.
7
Cool the masala makhana completely before transferring to an airtight container. Store for up to 3–4 days and enjoy as a fresh, crunchy snack.
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