|Roasted Phool Makhana|
Dry roast the phool makhana in a wide pan over low heat for 8-10 minutes stirring occasionally. Towards the end add 2 tbsp. ghee, salt and black pepper pwd to taste. Stir to coat evenly. Take off heat and sprinkle some chaat masala. Stir well. Cool and store in airtight box.
Enjoy with tea/coffee.