I'll be honest that I didn't grow up obsessed with makhana (fox nuts). For the longest time, it was just that thing my parents roasted with ghee during fasting season. For years, it was that thing my parents would roast with ghee when they were observing a fast. But at some point, somewhere between late-night snacking and experimenting with other munchies, I began roasting makhana myself and it became my thing.
What really won me over was how light yet satisfying it is. And when you mix it up with onions, chutneys, sev and pomegranate, It becomes the sort of tangy-sweet-spicy makhana chaat that is hard to stop eating.
Come JOIN US on Instagram @thebellyrulesthemind.official and Pinterest @Bellyrulesdmind and be a part of our community and discuss various recipes, tips and tricks.
This makhana chaat makes a wonderful light full meal but I sometimes serve this during festive gatherings too. One of my favorite tricks, however, is to load all the ingredients onto a charcuterie board and let everyone assemble their own bowl. Nothing gets soggy that way and everyone can make it the way they want. Extra chutney, no onions, double the sev, whatever makes them happy.
Jump to:
Ingredients
See recipe card for quantities.
Instructions
- Roast the Makhana:
- In a wide pan, heat the oil on low flame.
- Add turmeric, chili powder, salt, and chaat masala.
- Give it a quick stir, then add the makhana.
- Keep stirring on low flame for about 10 minutes until they're crisp and crunchy.
- The slow roast is what gives you that perfect crunch. Once done, transfer to a wide mixing bowl and let them cool a bit.
- Assemble the Chaat:
- To the roasted makhana, add roasted peanuts, onion, tomato, cucumber, and pomegranate seeds.
- Spoon in the green chutney and tamarind chutney.
- Add sev last so it stays crunchy.
- Garnish with chopped cilantro.
- Mix & Serve:
- Using two spoons, gently toss everything together so the chutneys coat the makhana evenly.
- Serve immediately while it's still perfectly crisp.
Tips for Best Makhana Chaat
- Roast makhana thoroughly - until crisp & golden; if not roasted well, it stays soft and ruins texture.
- Add chutneys / yogurt last to preserve crunch.
- Balance flavor - sweet chutney, spicy green chutney, and sour lemon juice all play a part. Adjust heat & tang to your taste.
- Use fresh garnishes like pomegranate, coriander - they lift the dish.
- Serve immediately - the longer it sits, the more likely it'll become soggy.
Soniya's Top Tip
For a larger gathering, serve the components separately and let friends build their own bowl the way they like it.
Common Problems & Solutions
| Mistake | Result | Solution (from personal experience) |
|---|---|---|
| Roasting makhana too fast / high heat | Some stay soft inside or uneven roast; burnt outsides | Roast on low-medium heat, stirring often; remove when just golden |
| Adding sauces/chutney too early | Makhana becomes soggy | Always add chutneys just before serving |
How to Serve: Pairings & Suggestions
- Serve with a cup of masala chai. Contrast of warm drink & crunchy chaat is great.
- Can be part of a snack platter alongside samosas, pakoras, or roasted chickpeas.
- You can also serve with boiled chickpeas or sprouts mixed in.
How to Store
| Leftover? | How long | How to store | Notes |
|---|---|---|---|
| Roasted makhana (without mixing with chutney or yogurt) | Up to 1 week | Airtight container at room temperature, dry place | Retains crunch this way |
| Prepared makhana chaat (with chutneys / yogurt) | Only for a few hours (max 2-3) | Covered, refrigerated | After a while it becomes soggy, lose crunch |
Related
Looking for other Diwali recipes like this? Try these:
Sweets for Diwali
Makhana Chaat
Servings:
peopleCalories:
Ingredients
- 3 cups makhana fox nuts
- 1 cup roasted peanuts
- 1 small onion chopped
- 1 small tomato chopped
- 1 Persian cucumber diced
- ½ cup pomegranate seeds
- 2 -3 tablespoon green chutney
- 2 -3 tablespoon imli tamarind chutney
- ½ cup sev
- Handful of cilantro leaves chopped (for garnish)
- 2 teaspoon oil for roasting
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon chaat masala or amchur powder
Instructions
Roast the Makhana:
- In a wide pan, heat the oil on low flame.
- Add turmeric, chili powder, salt, and chaat masala.
- Give it a quick stir, then add the makhana.
- Keep stirring on low flame for about 10 minutes until they're crisp and crunchy.
- The slow roast is what gives you that perfect crunch. Once done, transfer to a wide mixing bowl and let them cool a bit.
Assemble the Chaat:
- To the roasted makhana, add roasted peanuts, onion, tomato, cucumber, and pomegranate seeds.
- Spoon in the green chutney and tamarind chutney.
- Add sev last so it stays crunchy.
- Garnish with chopped cilantro.
Mix & Serve:
- Using two spoons, gently toss everything together so the chutneys coat the makhana evenly.
- Serve immediately while it's still perfectly crisp.
Leave a Reply