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.

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.

Using two spoons, gently toss everything together so the chutneys coat the makhana evenly.

Serve immediately while it’s still perfectly crisp.