Makhana Chaat (Foxnuts)by Leena Kohli (@leenakohli)
Makhana Chaat is a delicious Indian snack made with roasted foxnuts, also known as lotus seeds. The crunchiness of the makhana combined with the tangy spices makes for a unique and flavorful taste that is sure to satisfy your taste buds. Makhana Chaat can be enjoyed as a mid-day snack or as an appetizer. It is also a perfect dish for those who are looking for a quick, healthy, and tasty snack. This snack is a crowd-pleaser and perfect for satisfying cravings during fasts.
- 4cupMakhana (Foxnuts)
- 2boiled Potatoes (quartered)
- 3/4cupPeanuts (roasted)
- 4tbspOil (divided)
- 1tspCumin seeds
- 1tspPomegranate powder
- 1tspRock Salt (Sendha Namak)
- 1/2tspBlack salt
- 1tspRed Chilli Flakes
- 1/2cupwhisked Curd
- 1tbspTamarind Chutney
- 1tbspGreen Chutney
- 1tsproasted Cumin Powder
Cut the boiled potatoes into quarters and set aside.
Heat 1 tbsp of oil in a heavy-bottomed pan over low-medium heat.
Dry roast Makhana (foxnuts) until crispy, then set them aside.
In the same pan, add the remaining oil, cumin seeds and let them splutter.
Add turmeric and boiled potatoes into the pan and toss them well. Stir-fry until they turn golden at the edges.
Reduce heat, add the roasted Makhana, peanuts, rock salt, black salt, red chilli flakes and pomegranate powder. Toss and cook briefly, then turn off the heat.
Transfer the makhana-potato mixture to a serving bowl. Pour over whisked curd, tamarind chutney and green chutney.
Sprinkle roasted cumin powder and garnish with coriander leaves.
Serve and savour!
Tips & Tricks
Roast the makhana over low-medium heat for best results.
Adjust the seasonings to your preference.
Enjoy the chaat right after preparation to maintain its crunch. If left to sit too long, it may become soggy.
This recipe yields 3-4 servings, depending on the portion size.
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