Heat 1 tablespoon ghee in a pan over medium heat.
Add makhana to the pan and roast on medium heat until they are crispy.
Heat the remaining ghee in the same pan over medium-low heat.
Add almonds, cashew nuts, and melon seeds to the pan and roast until browned. Remove the roasted nuts and seeds into the bowl.
In the same ghee, add dry coconut and whole curry leaves and roast until browned. Stir frequently while roasting.
Add salt, black pepper powder, and chaat masala powder over the roasted nuts and seeds and toss well.
Cool the ingredients completely and store them in an airtight container. Serve at room temperature.
Check The Detailed Recipe Of Makhana Namkeen