Overview
This innovative recipe transforms traditional chaat into a crunchy, spicy snack by combining roasted makhana with tangy chaat flavors. The result is a guilt-free, protein-packed treat that’s ideal for an afternoon snack or as a festive party appetizer.
Ingredients:
- 2 cups ST Makhana (preferably Makhan Bhog or Shahi Bhog variety)
- 1 tablespoon olive oil or any neutral oil
- 1/2 teaspoon red chili powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon turmeric powder
- Salt to taste
- Juice of 1 lemon
- Fresh coriander leaves, finely chopped
- 1 small green chili, finely chopped (optional, for extra heat)
- 1/4 cup pomegranate seeds (optional, for garnish and a burst of tang)
Instructions
- Roast the Makhana:
In a heavy pan, dry roast the makhana on low-medium heat until they become crisp and light golden. This should take about 6–8 minutes. Stir continuously to prevent burning. Remove from heat and set aside. - Prepare the Spice Mix:
In a small bowl, combine the red chili powder, chaat masala, turmeric, and salt. Mix well. - Coat the Makhana:
Drizzle the olive oil over the roasted makhana while still warm. Immediately sprinkle the prepared spice mix over them. Toss well to ensure an even coating of the spices. - Add Zest and Garnish:
Squeeze the fresh lemon juice over the spiced makhana and toss again. Fold in the finely chopped green chili and coriander leaves. For an extra tangy and colorful finish, gently mix in pomegranate seeds. - Serve & Enjoy:
Transfer the ST Makhana Masala Chaat Crunch into a serving bowl. Enjoy it immediately for maximum crunch, or store it in an airtight container once cooled completely.
Serving Suggestions
Pair this delicious snack with a cup of hot masala chai or a chilled buttermilk for a refreshing contrast. It’s also a fantastic topping for salads, adding an extra crunch and burst of flavor.
