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Salt
Red Chilli Powder/paprika Powder/pepper powder
Chaat Masala
Turmeric/Haldi for color ( Optional )
If you don’t like the yellow color you can simply skip this
Ghee/Butter/Oil for some roasting
Roasting can be done dry as well, which means without the oil, however it seems to taste better with it.
You can first dry roast the makhana and then add the spices later. That ways you have more control over how much of the spices go in.
Hope this video helps you all !!
Makhana with Chai is a very common snack consumed by Indians. It is a simple but quick recipe that you can make for those hunger pangs or for your regular tea time. It can also be stored for upto a few days in an airtight container. If you feel that it gets less crispy after a few days then just toss it in the pan for a few minutes and you will have a refreshed warm snack ready.
Please note that I have shared how I make the recipe at home. It can be modified as per your liking and requirement. All the ingredients are put without measuring and mostly according to taste.
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