Makhana Chaat Recipe

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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.

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Ingredients
How To Make Makhana Chaat
Tip
Tip
Expert Tips
Recipe FAQs
Makhana Chaat Recipe

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.)

roast makhana and add yogurt chutneys anar salt spices

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

How many makhana can I eat in a day?

You can eat about 1 to 2 cups (25-30 grams) of makhana per day.

What is makhana made of?

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.

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Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.