INGREDIENTS
- 4 cups makhanas
- 4 tablespoons jaggery
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chilli flakes
- ½ teaspoon garlic powder
- 1 teaspoon chaat masala
- 1 teaspoon oregano
- 1 tablespoon ghee
- 1 teaspoon chia seeds
METHOD
- Heat 1 teaspoon ghee and roast the makhanas till they are crispy. Take them out on a flat plate.
- Now, in a pan, heat the jaggery with 2 tablespoons of water and as it bubbles up, add all the seasonings. Mix well and quickly turn off the flame. Add 1 teaspoon of ghee and mix in the makhanas so they get coated with the caramelised seasoning.
- Add some chia seeds so they stick to the makhanas. Let them cool and serve.
Rakshita Dwivedi is an entrepreneur who runs Recipe
Dabba, which empowers kids with healthy food choices
and uses cooking as a gender agnostic life skill. She has
won many awards including the Orange Flower Award,
Women Disruptors Award, Homepreneur Award and
Web Wonder Women awarded by the Ministry of
Women and Child Development. For more recipes,
follow her on Instagram @recipe_dabba
