Mixed roasted nuts and makhana chaat

Ingredients

• •Makhana: 2 cups (approx. 30 g)
• •Raw almonds: 15 g (chopped or halved)
• •Raw walnuts: 15 g (roughly broken)
• •Roasted peanuts (skinless): 15 g
• •Pumpkin & sunflower seed mix: 1 tbsp (10 g)
• •Ghee: 1 tsp (5 g, for roasting)
• •Spices :
• •Chaat masala: ½ tsp
• •Roasted cumin powder: ½ tsp
• •Salt: to taste
• •Kashmiri red chili powder: ¼ tsp
• •Fresh lemon juice: 1 tbsp

Method

1. 1

   Heat a wide pan on a low flame. Add ½ tsp ghee, then add the makhana. Roast continuously on low heat for 5–7 minutes until they are evenly crisp. Transfer immediately to a wide mixing bowl.

2. 2

   In the same pan, add the remaining ½ tsp ghee. Add almonds and walnuts; toast on low heat for 2 minutes. Stir in the peanuts and seed mix, tossing for another 60 seconds until fragrant and lightly golden. Remove from heat and let cool for 2 minutes to retain maximum crunch.

3. 3

   Add the roasted nut-seed mix into the bowl with the crisped makhana.

4. 4

   Sprinkle the chaat masala, roasted cumin powder, black salt, and red chili powder evenly over the mixture. Drizzle with fresh lemon juice.