First fry curry leaves ....cashew n almond keep these aside now
in a large wok, over low to medium heat, dry-roast the Makhana till they become crisp. When you bite them, they should not feel spongy. The process takes about 10-15 minutes. Stir-constantly to ensure that the Makhana does not burn.
Take the wok off the heat........heat the ghee till just warm n....
add the chat masala powder..... red chilli powder and black salt to the warmed ghee Mix well.
Add the ghee and spices to the roasted Makhana.....n add curry leaves n dryfruits n raisins into it n mix well.
Note-----
You need to use a low-medium heat and roast the Makhana patiently while stirring constantly......only then 'll u get a crip roasted Makhana.
