A delicious guilt-free snack, reminiscent of popcorn!!
4 cups/130g fox nuts (Phool Makhana)
1 teaspoon vegetable oil
10-15 fresh curry leaves
½ teaspoon turmeric powder
¼ teaspoon asafoetida
Salt to taste
Red chilli powder to taste
Amchur powder to taste
- Place the fox nuts in a medium pan over medium-low heat. Stir until crispy, about 4 minutes. Transfer to a plate.
- Add the oil to the same heated pan. Add the curry leaves and stir until crisp. Add the powders and the fox nuts and toss to combine. Remove from the heat.
- Serve warm or at room temperature. Any leftovers can be stored it in an air-tight container for 3-4 days.