Makhana Chaat (Foxnuts)

To make Makhana Chaat, start by cutting boiled potatoes into quarters. Dry roast 4 cups of makhana in a pan until crispy. In the same pan, heat oil, add cumin seeds, and let them splutter. Then, add turmeric and the boiled potatoes, stir-frying until golden. Mix in the roasted makhana, peanuts, and spices like rock salt, black salt, and red chili flakes. Finally, transfer to a serving bowl, top with whisked curd, tamarind chutney, green chutney, and garnish with roasted cumin powder and coriander leaves.

Yes, Makhana Chaat is gluten-free! The main ingredient, foxnuts, is naturally gluten-free, making this snack a great option for those with gluten sensitivities or celiac disease. Just ensure that any chutneys or additional ingredients you use are also gluten-free.

If you can't find makhana (foxnuts), you can substitute them with puffed rice or roasted chickpeas for a similar crunch. However, keep in mind that the flavor will differ slightly. Puffed rice will give a lighter texture, while roasted chickpeas will add a nuttier taste.

To store leftover Makhana Chaat, keep it in an airtight container in the refrigerator. It’s best consumed within a day or two. However, the crunchiness of the makhana may diminish over time, so it's recommended to prepare it fresh for the best texture and flavor.

Makhana Chaat pairs wonderfully with refreshing drinks like mint lemonade, masala chai, or even a tangy mango lassi. These beverages complement the spicy and tangy flavors of the chaat, making for a delightful snack experience.