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Makhana Chaat Recipe
This Makhana Chaat is a light and flavorful snack, perfect for Navratri. Made with roasted makhana (fox nuts or lotus seeds), this chaat is a delicious blend of crunchy makhana, Tamarind and green chutney, pomegranate seeds, rock salt, black pepper, and lemon juice! You won't believe it's a fasting food!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
4
Calories:
174 kcal
Course:
Appetizer
Cuisine:
Indian
Ingredients
- 3-4 cups makhanas Dry roast in a pan or wok, aka Fox nuts
- 2 tablespoon tamarind chutney Saunth
- 2 tablespoon coriander chutney green
- 2 tablespoon curd (optional) Can use vegan yogurt
- 1 tablespoon pomegranate seeds
- 1 teaspoon black pepper
- 2 teaspoon lemon juice
- 1-2 prig cilantro fresh leaves
- salt Use Sendha namak for vrat, as per taste
Instructions
- Roast the makhana in a pan on low heat until they turn crispy and golden brown. Set aside to cool. TipI have not added any ghee or oil for roasting Makhanas as I just wanted them to be crispy.
- In a large bowl, add roasted makhanas. Top with curd, tamarind chutney, green chutney, fresh pomegranate seeds, sendha namak, black pepper, lemon juice, and fresh coriander leaves! TipIf you are making it ahead of time, don't add makhanas as they will not be crispy. Roast and keep them in a dry container. Add just before serving!
- Serve the Amazingly delicious Makhana Chaat immediately!
Cup of Yum
Notes
- Expert Tips
- Roast makhana on low heat to avoid burning. We just want them to be crunchy.
- I love spicy and tangy flavors. I am very religious with both chutneys. This chaat would be spicy. Adjust the heat.
- Add cold curd as it tastes best (sour curd will spoil the flavor of chaat))
- If you are prepping ahead of time, roast makhanas but don't make chaat as they will be soggy. Make chaat just before serving. Store the roasted fox nuts in a dry container with lid so that they don't have any moisture.