A minty snack time.
In wide pan dry roast the makhana on a medium flame.
Roast them till the they get crispy & crunchy. Test it by pressing a makhana in between your fingers & if it breaks with a crunch it’s done. This
Once its nice & crunchy keep them aside in a wide plate.
In the same pan add the coconut oil, dried mint & salt and let this mixture cook for about 5-7 minutes. Do not let the it burn.
Now add the garlic powder & cook for another 5 minutes.
Next add the roasted makhana to the mixture.
Mix it well and coat each makhana with the herbed mixture.
Once it’s coated well take them out from the pan & transfer it to a wide plate & let it cool completely before storing them.
The makhanas will last for 3 weeks in an airtight container.
Servings 0
