Heat 1 tbsp ghee in a pan. Roast the Makhana in ghee until they are crispy and crunchy.
Remove from pan and keep aside.
Heat the remaining ghee in the pan and fry almonds and cashewnuts until brown. Remove and keep aside.
In the same ghee, roast the coconut and curry leaves.
Mix all the makhana, almonds, cashew nuts, salt, black pepper, chaat masala, pumpkin seeds, melon seeds and flax seeds in a bowl. Let the Namkeen cool and store in an airtight container for up to 2 weeks.
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