Weight10 min
Roasted makhana with salt and pepper
Makhana are roasted with a few drops of ghee, then finished with rock salt and black pepper. You eat a handful as a snack. It is not a bowl you finish while watching the evening pass.
About this roasted makhana snack
Roast the makhana on a low flame so they crisp without scorching. A few drops of ghee help the rock salt and black pepper cling. They should taste dry and light, not oily.
Pour out a small handful and put the rest away. This snack does not promise kilos lost. If you are thirsty, drink plain water. Do not pair the bowl with a sweet drink.
Ingredients
- A handful of makhana
- A pinch of rock salt
- A pinch of black pepper
- A few drops of ghee
How to prepare
- Warm the ghee on a low flame and add the makhana.
- Roast until crisp, then toss with rock salt and black pepper.
How to use
- Eat one small handful as an afternoon snack.
- Stop when the handful is gone. Do not refill the bowl.
- Keep the rest in a dry tin for another day.
Helpful habits
- Stir often so the makhana colour evenly and do not burn.
- Let them cool for a minute. Hot ghee can cling more than you meant.
Precautions
- This snack does not promise kilos lost.
- Ghee is only a few drops. A deep pool of fat misses the point of a light handful.
- If roasted food gives you reflux, eat a smaller portion or skip it.
Frequently asked questions
Can I eat a full big bowl?
- No. Serve a handful. A large bowl is easy to finish without noticing.
Is ghee required in a large spoon?
- No. A few drops are enough for roasting. More ghee makes them heavy.
Will makhana burn fat?
- No. It does not promise kilos lost. It is only a crisp snack.
