Tangy Makhana Peanut Curd Chaat Bowl

Ingredients

• 25 g roasted makhana
• 15 g roasted peanuts
• 150 g low-fat curd
• ½ cucumber, chopped (~80 g)
• 1 small tomato, chopped (~60 g)
• 1 tbsp coriander chutney
• ½ tsp chaat masala
• black pepper and salt to taste
• 1 tsp sev namkeen
• fresh coriander leaves for garnish

Preparation

1. Whisk low-fat curd smooth with chaat masala, black pepper and salt.
2. Fold in chopped cucumber and tomato.
3. Add roasted makhana and peanuts; mix gently.
4. Stir in coriander chutney for tang.
5. Top with 1 spoon sev and coriander leaves.
6. Serve immediately as one bowl.