Makhana chaat

Ingredients

• Cravana Raw Makhana — 2 cups (about 40g), or a pack of Cravana Peri Peri for a spicy shortcut
• Ghee — 1 tsp
• Roasted peanuts — 2 tbsp
• Onion, tomato and cucumber — ½ cup, finely chopped
• Grated carrot or beetroot — 2 tbsp
• Pomegranate seeds — 2 tbsp
• Green chutney and tamarind chutney — 1 tbsp each
• Chaat masala, roasted cumin powder, black salt — to taste
• Lemon juice, coriander and sev to garnish

Method

1. Roast the makhana in ghee on low heat for 5 minutes until crisp. Let it cool.
2. In a large bowl, toss the makhana with peanuts and all the chopped vegetables.
3. Add both chutneys, the spices and a squeeze of lemon. Toss quickly.
4. Top with pomegranate, coriander and sev. Serve straight away.

Mix the chutneys in at the last second. Makhana soaks up moisture fast, so chaat that sits for even 10 minutes loses its crunch.