The Crunch Test: To check if they are done, take one makhana and press it between your fingers. It should break with a loud "crack" sound. Once they are perfectly crispy, transfer them to a separate bowl.

Tempering: In the same pan, heat 1 teaspoon of ghee or olive oil. If you like an aromatic touch, add 5–6 fresh curry leaves and let them splutter.

Spice Mix: Turn the heat to the lowest setting (SIM). Add turmeric powder, red chili powder, and salt. (Note: The low flame prevents the spices from burning).

Toss & Coat: Immediately add the roasted makhana back into the pan. Sprinkle the chat masala over them.

Combine: Toss everything together gently for about 30 seconds until every makhana is evenly coated with the golden spice mix.

Cool & Store: Turn off the heat. Let the makhana cool down completely to room temperature; they will become even crunchier as they cool. Serve immediately or store in an airtight container.