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Learn how to roast Makhana at home and achieve a light, crispy texture with simple ingredients and easy techniques. This guide covers pan-roasting methods, optional oil or ghee, seasoning ideas, tips for making crunchy Makhana, common roasting mistakes, storage advice, and the difference between homemade and ready-to-eat roasted Makhana. It also explains how to choose quality Phool Makhana and enjoy flavours such as salt and pepper, masala, peri peri and barbecue.