Ingredients
Method
- Preheat your air fryer to 350°F (180°C) for 3 minutes.
- In the preheated air fryer, add the Makhana and air fry at 350°F (180°C) for 6 minutes. It's normal to hear popping sounds as they roast.
- Remove the air-fried Makhana. Add the almonds and cashews to the air fryer. Air fry them at 350°F (180°C) for 6 minutes. Around the 3-minute mark, shake the nuts for even browning and crispness.
- In a Kadhai or deep pan, heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter (pop). Reduce the flame to low and add the curry leaves, chaat masala, turmeric powder, and salt. Sauté quickly for about 10 seconds until fragrant.
- Add the roasted Makhana and nuts to the pan with the spices. Toss well to ensure everything is evenly coated. Turn off the flame. Allow the mixture to cool completely before storing it in an airtight jar for a perfectly crunchy and easy snack.
- Store in an airtight container for up to 2 weeks for continued freshness and crunch.
Notes
- For extra crunch, ensure the makhana and nuts are completely dry before air frying. Any moisture will prevent them from crisping up properly. - Adjust the spice levels to your preference; you can add a pinch of chili powder for a spicier kick or a dash of black pepper. - Storage: Once completely cooled, store the roasted makhana and nuts in an airtight container at room temperature for up to 2 weeks to maintain their crispness. If they lose some crunch, a quick 2-minute air fry can revive them.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.