Heat 1 tsp of oil in a wide pan and add the measured makhana / foxnut. Roast the makhana in low flame until aromatic and crunchy. It will take 7 to 10 minutes for the makhanas to completely roast.
Remove the roasted foxnut in a plate and in the same pan, heat the remaining 1 tsp of oil. If you are not a vegan, you could also use butter to make it more flavorful.
Add the turmeric powder, red chili powder and salt to the hot oil / butter and add the roasted makhana to the pan.
Toss well to combine. Turn off the flame and when the makhana is still warm, sprinkle the chaat masala if using.
Mix again and store in an airtight container when completely cool.
Enjoy the crunchy makhana with tea or coffee.