• Heat ghee or oil in a pan or kadai.
• Add the makhana and roast for a good 8 to 10 minutes on low heat, until they turn crisp and light. Keep on stirring in between.
• Press one to check; it should easily break with a crunch. Take them out in a bowl and set aside.
• Add a little more ghee to the same pan, then add turmeric, chili powder, chaat masala, and salt.
• Cook the spices for a few seconds on low heat, just until fragrant. You can turn off the heat here to ensure the spices don't burn.
• Add the roasted makhana back in and toss well to coat them evenly.
• Your masala makhana is ready!
• Once the masala makhana cool down, serve them right away or store them in an airtight container.

Air Fryer Makhana

• Preheat the air fryer to 200°C or about 390°F.
• Add the phool makhana (fox nuts) to the air fryer basket, being careful not to overcrowd it. Roast for 7–8 minutes, shaking once midway.
• When done, they should feel crisp and break easily. Remove into a bowl. You might hear a light popping sound as the makhana moves around—it’s normal since they’re very light.
• In a small pan, heat a little ghee and add spices like turmeric, red chili powder, chaat masala, and salt. Pour this over the roasted makhana and mix well to coat them evenly.