Simple snack that’s crispy crunchy healthy & gluten free
In a wide pan add ghee & garlic.
Cook the garlic on the lowest flame.
Once you see the first bubble add the Kashmiri chillies.
Keep the flame very low.
Cook the garlic & red chillies till the oil is infused with their flavours.
The garlic will brown & start getting crispy & the oil will get reddish in colour.
At this point remove the oil along with the garlic & chillies & keep it aside.
In the same pan roast the makhanas for about 5 minutes without adding any extra ghee.
Now add the oil, garlic & chillies to the makhana & mix it well.
Coat each makhana with the infused ghee.
You know the makhana is ready when they become crispy & crunchy.
Note:- non roasted makhanas are soft & chewy.
Roasting it well is the key step.
Once the makhanas have roasted well add the salt give it a final stir & remove it in a wide plate to cool.
Once cooled down store it in an airtight container.
If you don’t finish it right away then it’ll last for upto 2 weeks in the airtight container.
Servings 0
