Peri Peri Makhana

Ingredients 

• 4 cups puffed lotus seeds (makhanas)
• 4 dried red chillies

Peri peri masala powder

• 2 tablespoons coriander seeds
• 1½ tablespoons cumin seeds
• ½ tablespoon black peppercorns
• 1¼ tablespoons dried garlic granules
• 2 teaspoons dried oregano leaves
• 1½ teaspoons dried parsley leaves
• 1 bay leaf
• ¼ teaspoon citric acid
• Salt to taste 
• 1 teaspoon dried onion granules
• 1 tablespoon oil

Method

1. To make peri-peri masala, heat a non-stick pan, add coriander seeds, cumin seeds, black peppercorns and dried red chillies and dry roast till fragrant. Cool and transfer into a blender jar. Add garlic granules, dried oregano, dried parsley, dried basil leaves, bay leaf, citric acid, salt and dried onion granules and blend to a fine powder. Cool and store in an airtight bottle.
2. Heat oil in a non-stick wok, add puffed lotus seeds and roast till crisp. Transfer into a large bowl, sprinkle 3 tbsps peri-peri masala and toss till all the lotus seeds are well coated.
3. Transfer the makhana into a serving bowl and serve or store in an airtight container and serve as required.