Heat a pan and add the coconut oil. Then add the spices - red chili powder, chaat masala, and turmeric powder right away.
Mix it and cook it over low flame for 30 to 45 seconds.
Then add the fox nuts and gently stir to coat the masala evenly.
Now roast it over low (on the number scale I have it at 3) heat for 5 minutes.
At this stage add the add and roast again for two more minutes. We need to roast for about 5 to 7 minutes.
After 7 minutes, it will lightly turn brown. Try tasting a fox nut and if it's crispy, turn off the heat, if not roast again for two more minutes but not more than that.
Spicy, tangy and delicious roasted phool makhana is ready. Allow it to cool and store it in an air-tight container. Serve it with tea or coffee or relish it as a mid-morning snack.
Video
Notes
Adjust the salt and spices according to your preference.
You can use your favorite combination of spices as mentioned above.
Make sure you are roasting the foxnuts on low flame to avoid the burning.