1.
Dry roast Makhana with some salt on a very low flame for 5 to 10 minutes or until they are crispy.
2.
In a another pan, take butter, add salt and peri peri masala powder, red chilli powder,mix well, then add the roasted makhana and cook them on low flame for 2 minutes and remove them in a plate.
3.
Let them cool and then store them in an airtight container.
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