Podi Makhana: A Quick Snack Without the Usual Chaat Masala

Plain roasted makhana is fine, but it can get a little dull halfway through the bowl. Podi brings roasted dal, chilli and sesame to the snack with almost no prep.

The trick is to make the makhana crisp first and add the podi once the pan is off. The powder has already been roasted, so it doesn’t need another long turn over the flame.

What you need

• 2 cups plain makhana
• 1 tsp ghee or oil
• 1 to 2 tsp Rapidli Tamil Podi, to taste
• Salt only after tasting, since the podi already contains rock salt

How to make podi makhana

1. Put a wide pan over low to medium heat. Add the makhana and stir often until a piece feels crisp all the way through when you break it. This may take around 6 to 8 minutes, depending on the pan and makhana.
2. Turn off the heat. Add the ghee or oil and toss to coat the makhana lightly.
3. Sprinkle on 1 tsp podi and toss again. Taste one, then add more podi if you want a stronger seasoning.
4. Let the snack cool before storing it in a dry, airtight container.

If the podi collects at the bottom of the bowl, the makhana may need a touch more ghee or oil. Add a few drops at a time. Too much will take away the crisp bite you just made.

Keep the heat gentle

Makhana can look ready on the outside while the centre is still chewy. Break one open before seasoning the whole pan. If it isn’t crisp, give the rest another minute or two and check again.

Add the podi after switching off the heat. Fine chilli and dal particles can catch on a hot pan, especially once the makhana is already dry. A quick toss in the residual warmth is enough.

Try it as an afternoon snack, or put out a bowl when friends drop by. If popcorn is more your thing, we have a separate podi popcorn recipe.