Roasted masala makhana

Method

1. Warm the ghee in a wide pan on low heat.
2. Add the makhana and roast for 8–10 minutes, stirring often, until crunchy. Press one between your fingers: it should crush easily.
3. Turn off the heat, sprinkle over the spices and salt, and toss well.
4. Let it cool completely, then store in an airtight jar.

Make it your way

Try peri-peri, pudina or a little powdered sugar with cinnamon instead of the masala.