Makhana chaat

To make Makhana Chaat, start by roasting 1 cup of makhana and 0.5 cup of peanuts in 1 tsp of desi ghee until crunchy. In a separate bowl, mix 0.5 cup of curd with salt, 0.5 tsp of sugar, 0.5 tsp of roasted jeera powder, and black pepper powder. Combine the roasted makhana and peanuts with the curd mixture, then add chopped cucumber, tomato, and coriander leaves. Finish by drizzling with imli date chutney and pudina chutney, garnishing with pomegranate seeds and salted roasted cashews for added crunch.

Yes, Makhana Chaat is gluten-free as it primarily contains makhana (fox nuts), peanuts, and fresh vegetables. This makes it a great snack option for those following a gluten-free diet. Just ensure that any chutneys used are also gluten-free.

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

To store leftover Makhana Chaat, keep it in an airtight container in the refrigerator for up to 1 day. However, it's best enjoyed fresh, as the makhana may lose its crunch when stored. If you plan to make it ahead of time, consider keeping the components separate and mixing them just before serving.

Makhana Chaat pairs well with a variety of beverages. You can serve it alongside a refreshing mint lemonade or a tangy tamarind drink. For a complete meal, consider serving it with a side of whole wheat roti or a light salad to balance the flavors.