Roasted Makhana Chivda

Melt a fraction of the allotted ghee within a broad, heavy-walled kadhai established on a low-medium thermal setting. Immerse the sorted fox nuts (makhana) into the pan.

Dry-roast for 5 to 7 minutes, stirring continuously. Press one makhana between your fingers: it should snap cleanly and taste crisp. If it still feels chewy, roast a little longer, then tip them into a bowl.

5–7 min

Add the rest of the ghee to the kadhai. Put in the groundnuts and roast them over low heat until they start to pop and turn golden.

Add the cashew halves and toast them for no more than 60 seconds, just until they are pale golden.

Toss the slit chillies and thoroughly dried curry leaves into the hot fat. Fry them until the leaves are completely dry and shatter at a touch, since any moisture left in them will soften the makhana.

Return the hyper-crisp makhana to the active kadhai. Instantly dust the assembly with rock salt and the pulverized black pepper.

Toss everything quickly over low heat for a full 60 seconds, so every piece is evenly coated in the spiced fat.

1 min

Turn off the heat. Let it cool completely to room temperature before you tip it into an airtight container, as this is what keeps it crisp.