Dry roast makhanas on slow flame till crispy.

Heat oil in a pan to a smoking point.

Put mustard seeds, fenugreek seeds, fennel seeds.

Saute for a min. Now add all dry spices. Mix well and switch off the gas.

Add Makhanas and mix well. Add vinegar mix it properly.

Transfer in a jar and garnish with chopped green garlic leaves

This can be stored for a week or 10 days.