MAKHANA CHAAT CUPS
Ingredients
For the Yogurt Base:
1 cup Nanak Dahi,
1/2 tsp chaat masala
1/2 tsp roasted cumin powder
Salt to taste
1 tbsp chopped cilantro
For the Makhana:
1 cup makhana (fox nuts)
1-2 tablespoon Nanak ghee
1 teaspoon spices (red chilli powder, turmeric)
Salt to taste
For the Chaat Toppings:
1/4 cup finely chopped cucumber
1/4 cup shredded carrots
1/4 cup finely chopped tomatoes
2 tbsp finely chopped fresh cilantro
1–2 tsp lemon juice
2 tbsp tamarind chutney
2 tbsp pomegranate arils(for garnish)
2–3 tbsp sev (for garnish)
METHOD TO PREPARE
Heat the ghee in a pan over medium heat. Add makhana, sprinkle spices. Roast for 5–7 minutes on low heat until crispy and lightly golden. Mix well and set aside to cool.
In a bowl, whisk the dahi with chaat masala, roasted cumin powder, salt, and chopped cilantro. Whisk well.
In a large bowl, mix together roasted makhana with cucumber, tomato, and carrots. onion, cilantro, lemon juice, and tamarind chutney.
Spread the spiced yogurt on the bottom of a shallow serving dish or plate.
Over the yogurt layer, spoon the makhana mixture.
Top with cilantro, pomegranate arils, and a generous handful of sev just before serving. Serve immediately.
