This healthy makhana chaat recipe features crispy roasted lotus seeds tossed with tangy chutneys and spices for a healthy, crunchy vegan snack. It’s a guilt-free twist on street-style chaat—light, tasty, and packed with texture. Add chopped onions, tomatoes, and a squeeze of lemon for extra zing. Perfect for tea-time or mid-day munching without the extra calories.
Heat a heavy-bottomed pan or kadhai on low flame. Add the makhana and roast, stirring frequently, until they turn crisp and light golden. This should take 8-10 minutes. Remove from heat and let the makhana cool completely. Alternatively, you can also use a airfryer to roast makhana. Set the temperature at 180°C and air fry the makhana for 5-7 minutes, shaking the basket halfway through to ensure even roasting.
Description - Step 2
Season the Makhana
Once the roasted makhana has cooled, transfer it to a large mixing bowl. Sprinkle the sendha namak, black pepper powder, roasted cumin powder, and chaat masala over the makhana. Toss well until the makhana is evenly coated with the spices.
Description - Step 3
Add Chutneys and Pomegranate
Drizzle the tamarind chutney and green coriander chutney over the spiced makhana. Add the pomegranate seeds. Mix gently until the makhana. If you are not making this chaat for Navratri then you can also add ½ cup of chopped onion and tomato.
Description - Step 4
Garnish and Serve
Transfer the prepared makhana chaat to a serving bowl or plate. Sprinkle chopped coriander leaves on top. Drizzle lemon juice all over. Serve the Makhana Chaat immediately to enjoy maximum crunch!
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Indian
Easy
Salad
