1.
Heat 1 tbsp ghee in a pan. Roast the Makhana in ghee until they are crispy and crunchy.
2.
Remove from pan and keep aside.
3.
Heat the remaining ghee in the pan and fry almonds and cashewnuts until brown. Remove and keep aside.
4.
In the same ghee, roast the coconut and curry leaves.
5.
Mix all the makhana, almonds, cashew nuts, salt, black pepper, chaat masala, pumpkin seeds, melon seeds and flax seeds in a bowl. Let the Namkeen cool and store in an airtight container for up to 2 weeks.
Very nice recipe. I like namkeen recipes as they are stimulating to our mind. Keeps mind fresh.Gives good taste. You have chosen very nice ingredients for it ,Thanks for the nice recipe.
Such a high energy snack, loaded with fibre and low in calories as well as low on the glycemic index, hence making it an ideal snack to munch on, in between meals. It can also be carried anywhere and munched on while on-the-go!!
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pranita deshpande
July 14, 2019 at 7:33 pm
Very nice recipe. I like namkeen recipes as they are stimulating to our mind. Keeps mind fresh.Gives good taste. You have chosen very nice ingredients for it ,Thanks for the nice recipe.
Anupa
February 11, 2020 at 2:54 pm
Such a high energy snack, loaded with fibre and low in calories as well as low on the glycemic index, hence making it an ideal snack to munch on, in between meals. It can also be carried anywhere and munched on while on-the-go!!
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