Six easy ways to snack on makhana

Keep it simple

Warm a pack of raw makhana for a minute in a dry pan, then toss it with a pinch of salt and pepper or a dusting of chaat masala. That is a complete snack and the fastest way to taste the makhana itself.

For a savoury mix, toast makhana with peanuts and a few curry leaves in a little ghee, then cool it completely before storing. It keeps its crunch well in an airtight jar.

Fold it into what you already eat

Crush a handful over yoghurt or porridge for texture, or stir it into a homemade trail mix with nuts and seeds. It also sits well beside a cup of tea in place of biscuits.

If you are packing lunches, a single-serve portion travels better than a large open pack, and a flavoured jar needs no preparation at all.

Serving sizes that work

A small bowl is a sensible serving at home; for a desk or a bag, a 45 g jar is the size most people finish in one sitting. Larger packs make more sense once you know which flavour you actually keep reaching for.