Makhana and Yogurt Salad

To make Makhana and Yogurt Salad, start by roasting 1 cup of makhana in a pan with half a teaspoon of ghee until golden brown. In a separate bowl, beat 0.5 cup of curd until smooth. Then, mix in 0.5 cup of pomegranate seeds, chopped coriander, cumin powder, black pepper, red chili powder, and rock salt. Finally, add the roasted makhana to the mixture and combine everything well. Serve immediately for the best texture!

Yes, Makhana and Yogurt Salad is gluten-free! The main ingredients, makhana (fox nuts) and yogurt, do not contain gluten, making this salad a great option for those with gluten sensitivities or celiac disease.

If you don't have makhana on hand, you can substitute it with roasted chickpeas or puffed rice for a similar crunchy texture. However, keep in mind that the flavor will differ slightly, so adjust the spices accordingly to enhance the taste.

It's best to serve Makhana and Yogurt Salad immediately to avoid the makhana becoming soggy. If you have leftovers, store the yogurt mixture and roasted makhana separately in airtight containers in the refrigerator. Combine them just before serving to maintain the crunchiness of the makhana.

Makhana and Yogurt Salad pairs wonderfully with spicy Indian dishes like biryani or curry, as the cooling yogurt helps balance the heat. It can also be served as a light appetizer or side dish alongside grilled meats or vegetable skewers for a refreshing contrast.