Protein Makhana Bhel Chaat

: A Crunchy, Tangy Bowl With No Guilt Attached

Bhel usually leans on puffed rice for its crunch, but makhana holds up in a way puffed rice never quite manages, staying crisp even once it meets yoghurt and chutney instead of turning soft within minutes. Dry-roasting the makhana first and crushing it lightly is what makes the difference here, waking up its natural nuttiness before it goes anywhere near the bowl. Kala chana adds protein and a bit of bite; onion and tomato bring the usual chaat freshness; and the dressing is really two dressings working together: green chutney, loosened with Greek yoghurt for tang and body, and imli chutney, stirred through separately for sweetness. Chaat masala, roasted jeera powder and a good squeeze of lemon pull it all into focus, and by the time the peanuts and sev go on top, what you have is closer to a protein bowl in chaat's clothing than the streetside version it's borrowing its name from.