1. Heat 1 tsp pure desi cow ghee or olive oil in a heavy-bottomed pan on medium-low flame.
2. Add 2 cups of iMAKHANA raw pearls and roast gently for 3–4 minutes until crisp.
3. Sprinkle pink Himalayan rock salt, crushed black pepper, or chaat masala. Serve fresh!
Keep stored in a cool, dry pantry away from direct heat and moisture. Once the seal is cut, transfer contents to an airtight stainless steel or glass jar to preserve its crisp snap for up to 6 months.