This Makhana Chaat is a light and flavorful snack, perfect for Navratri. Made with roasted makhana (fox nuts or lotus seeds), this chaat is a delicious blend of crunchy makhana, Tamarind and green chutney, pomegranate seeds, rock salt, black pepper, and lemon juice! You won't believe it's a fasting food!
Navratri is a special Indian festival celebrated twice a year to honor the Goddess Durga and the birth of Shri Rama. I have always yearned for the Navratri prasad- halwa, poori and kala chana.
A total street-food lover in me craves chaat, papdi, tikki, and much more, especially when fasting. We get great street foods for Navratri, made without onion and garlic, and use sendha namak and the spices allowed in fasting. But this time I wanted to try making it myself.
Makhana Chaat is a light, flavorful snack made with roasted fox nuts, tangy spicy chutneys, and a mix of spices, topped with curd and pomegranate. This 5-minute recipe needs min prepping, especially if the chutneys are made ahead of time. Top it with my chaat masala for the best flavor.
More Navratri recipes: Pumpkin Halwa, Sweet Potato/ Shakarkandi Chaat, Roasted Makhana, Makhana Kheer, Sabudana Khichdi.
Ingredients
See the recipe card for the exact measurements of the ingredients.
- Makhana (Fox Nuts): Lightly roasted for a crunchy texture.
- Tamarind Chutney and Green Coriander Chutney: I prefer using homemade chutneys. Tamarind chutney (Saunth), I got from a local shop of Samosa as they use vrat spices during Navratri.
- Pomegranate Seeds
- Curd (Yogurt): Though optional, curd blends all flavors. Use a vegan swap if you are vegan.
- Salt & Black Pepper
- Lemon Juice- Freshly squeezed lemon juice works best. You may add amchoor powder as well.
- Cilantro leaves for garnishing.
Feel Free to add cumin powder and garam masala. If you are not fasting, you may also add bhel, papdi and onions.
How To Make Makhana Chaat
Step 1. Roast the Makhana
Roast the makhana in a pan on low heat until they turn crispy. Set aside to cool.
Tip
I have not added any ghee or oil for roasting Makhanas as I just wanted them to be crispy.
Step 2. Assemble Chaat
In a large bowl, add roasted makhanas. Top with curd, tamarind chutney, green chutney, fresh pomegranate seeds, sendha namak, black pepper, lemon juice, and fresh coriander leaves!
(Note- I wanted to create a street-style experience and used paper plates and assembled individually chaat into it.)
Tip
If you are making it ahead of time, don't add makhanas as they will not be crispy. Roast and keep them in a dry container. Add just before serving!
Step 3. Serve
Serve the Amazingly delicious Makhana Chaat immediately!
Expert Tips
- Roast makhana on low heat to avoid burning. We just want them to be crunchy.
- I love spicy and tangy flavors. I am very religious with both chutneys. This chaat would be spicy. Adjust the heat.
- Add cold curd as it tastes best (sour curd will spoil the flavor of chaat))
- If you are prepping ahead of time, roast makhanas but don't make chaat as they will be soggy. Make chaat just before serving. Store the roasted fox nuts in a dry container with lid so that they don't have any moisture.
Recipe FAQs
You can eat about 1 to 2 cups (25-30 grams) of makhana per day.
Makhana, also known as fox nuts or lotus seeds, is made from the seeds of the Euryale fox plant, which grows in water. These seeds are harvested, dried, and roasted.
You May Also Like:
More Navratri Vrat Recipes:
- Makhana Chaat Recipe
- Sweet Potato Chaat (Shakarkandi Chaat)
- Roasted Makhana Recipe - 2 Ways Makhana Snack
- Makhana Kheer Recipe (Indian Fox Nut Pudding)
- Pumpkin Halwa | Kaddu Ka Halwa
- Sabudana Khichdi Recipe (Perfect For Fasting)
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Makhana Chaat Recipe
Equipment
- 1 heavy bottomed pan or wok for roasting makhanas
- 1 Mixing bowl
Ingredients
- 3-4 cups Makhanas (Fox nuts) Dry roast in a pan or wok
- 2 tablespoon Tamarind Chutney Saunth
- 2 tablespoon Green Coriander Chutney
- 2 tablespoon curd (optional) Can use vegan yogurt
- 1 tablespoon Pomegranate seeds
- 1 teaspoon black pepper
- 2 teaspoon lemon juice
- 1-2 sprig fresh cilantro leaves
- salt as per taste Use Sendha namak for vrat
Instructions
- Roast the makhana in a pan on low heat until they turn crispy and golden brown. Set aside to cool. TipI have not added any ghee or oil for roasting Makhanas as I just wanted them to be crispy.
- In a large bowl, add roasted makhanas. Top with curd, tamarind chutney, green chutney, fresh pomegranate seeds, sendha namak, black pepper, lemon juice, and fresh coriander leaves! TipIf you are making it ahead of time, don't add makhanas as they will not be crispy. Roast and keep them in a dry container. Add just before serving!
- Serve the Amazingly delicious Makhana Chaat immediately!
Notes
- Roast makhana on low heat to avoid burning. We just want them to be crunchy.
- I love spicy and tangy flavors. I am very religious with both chutneys. This chaat would be spicy. Adjust the heat.
- Add cold curd as it tastes best (sour curd will spoil the flavor of chaat))
- If you are prepping ahead of time, roast makhanas but don't make chaat as they will be soggy. Make chaat just before serving. Store the roasted fox nuts in a dry container with lid so that they don't have any moisture.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 174 |
| % Daily Value* | |
| Total Fat 2g | 3% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 1mg | 0% |
| Sodium 156mg | 7% |
| Total Carbohydrate 32.9g | 12% |
| Dietary Fiber 0.4g | 1% |
| Total Sugars 9.1g | |
| Protein 6.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 94mg | 7% |
| Iron 1mg | 8% |
| Potassium 514mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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