Cooking Instructions
- 1
In a large kadai heat ghee and roast rakhane.
- 2
Roast on low flame for 7 to 10 minutes or until the rakhana turns crispy, crunchy.
- 3
Turn off the flame add red chilli powder, black pepper powder, jeera powder, chaat masala, salt, mix well.
- 4
Mix well making sure the spices are well coated.
- 5
Masala Makvana are ready, store in airtight container once cooled completely.
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