Roasted makhana

Roasted makhana is the 5pm saviour. When chai is ready and your hand is reaching for the biscuit tin, this crunchy, lightly spiced bowl is the answer. Ten minutes in a kadhai and you have a snack that feels like a treat but does not leave you sluggish.

Why it helps

Makhana (fox nuts) is a light, satisfying snack that gives you real crunch without the sugar rush and slump that biscuits bring. That steadiness matters most in the evening, when cravings tend to hit hardest. A small amount of ghee adds flavour and helps you feel done after one bowl. Curious about ghee itself? Here is an honest look at ghee.

Ingredients (serves 2)

• 3 cups makhana (fox nuts)
• 2 teaspoons ghee
• 1/4 teaspoon rock salt (sendha namak), or to taste
• 1/4 teaspoon freshly crushed black pepper
• A pinch of turmeric (optional, for colour)

Method

1. Heat a heavy kadhai on low flame. Add the makhana, without ghee, and dry roast for 4 to 5 minutes, stirring often.
2. Test one: it should break with a crisp snap. If it bends or feels chewy, roast a little longer.
3. Push the makhana to one side, add the ghee to the empty side and let it melt.
4. Add the turmeric to the ghee if using, then toss everything together so each makhana gets a light coat.
5. Sprinkle the rock salt and pepper. Toss again for a minute on low flame.
6. Switch off, cool for a few minutes so they crisp up fully, and serve with your chai.

Make it your own

• Swap the pepper for a pinch of chaat masala or peri peri style chilli powder when you want more punch.
• Roast a handful of peanuts in the same kadhai and mix them in for a heartier bowl.
• Make a double batch and store in an airtight dabba. It stays crisp for close to a week, perfect for fasting days too.

Enjoy it as part of the CurviCare Plate, or keep masala roasted chana as your other jar snack.