Roasted Makhana Veg Chaat

Ingredients

• 2 cups fox nuts (makhana), about 50 g
• 1 tsp ghee or oil
• 1 small onion, finely chopped (40 g)
• 1 small tomato, chopped (50 g)
• 1/4 cucumber, diced (40 g)
• 2 tbsp fresh coriander, chopped
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1 tbsp lemon juice
• 1 tbsp green chutney (optional)

Preparation

1. Dry-roast makhana on low heat 6–8 minutes until crisp; add ghee last minute and toss.
2. Cool slightly, then mix in onion, tomato, cucumber, and coriander.
3. Sprinkle chaat masala, cumin powder, salt to taste, and lemon juice.
4. Fold in green chutney if using; toss gently to coat.
5. Serve immediately so makhana stays crunchy.
6. Adjust spice and lemon to preference.