Crispy Peri Peri Roasted Makhana (5-Minute Crunchy Diet Snack)

Ditch fried potato wafers and stale microwave bags! This 5-Minute Crispy Peri-Peri Roasted Makhana is delightfully crunchy, seasoned with zesty Kashmiri chilli, garlic herbs, and pink Himalayan salt. Perfect for work desks, evening tea, or movie nights.

Ingredients:

• 2 large bowls Raw Phool Makhana (Fox Nuts)
• 1.5 tbsp Pure Desi Ghee or Cold-Pressed Olive Oil
• 1 tsp Foodphenic Kashmiri Chilli Powder (Vibrant red flavor without excessive burning)
• 1/2 tsp Garlic Powder
• 1/2 tsp Dry Oregano / Mixed Italian Herbs
• 1/2 tsp Chaat Masala
• 1/2 tsp Pink Himalayan Rock Salt

Quick 5-Minute Method:

1. Dry Roasting the Crunch: Heat a heavy pan or kadai on low-medium flame. Add the raw makhana and dry roast for 4–5 minutes, stirring continuously, until a makhana pops cleanly between your fingers with a crisp crunch sound.
2. Spice Dusting: Reduce flame to the lowest setting. Drizzle 1 tbsp of melted ghee evenly over the warm makhana. Immediately sprinkle the Kashmiri chilli powder, garlic herbs, chaat masala, and pink salt.
3. Toss & Cool: Toss vigorously for 30 seconds so every single makhana is evenly coated in the glowing red peri-peri spice dust. Remove from heat and let cool for 2 minutes (they become even crispier as they cool). Store in an airtight Foodphenic jar for up to 3 weeks!