Place a heavy, wide pan on low heat. Add the oil and heat until it melts and begins to shimmer.
Add the foxnuts/makhana and roast on low heat until they become crisp and crunchy, approximately 10-12 minutes. Stir very frequently while roasting.
Add in the salt, garlic powder and smoked paprika. Stir and remove immediately from heat so the spices don’t burn.
Continue stirring until the spices evenly coat the foxnuts/makhana.
Serve hot or at room temperature and enjoy!
Store the roasted foxnuts/makhana in an airtight container for up to 7-10 days.