Makhana Chaat

Makhana Chaat is a sweet and spicy snack made with makhanas, fruits, vegetables, chutney, and more. Perfect to make with kids of all ages!

Makhana Chaat

What are Makhana

Euryale ferox  or prickly waterlily are found in Southern and Eastern Asia. The plant produces starchy white seeds that  are edible called foxnuts or makhana. These seeds, when roasted, pop like popcorn. Makhana is often eaten by roasting and seasoning with spices. They are a great source of protein and fiber while being rich in antioxidants and iron content. They are often a popular kid snack that parents pack in lunch boxes and snack containers as they travel well and are nutritious.

Makhana Chaat

Makhana Chaat love

My daughter loves all kids of chaats, the crunchier, the tangier, the better. This Makhana Chaat is filled with crunchy fruits and vegetables, spices, and more. It’s colorful and is a great way to introduce chaat, or the concept of making a snack to young kids. I recently hosted a Diwali event where I placed all the ingredients around the Makhanas and had the kids add the ingredients one by one: they loved seeing the different colors and textures going into their chaat.

Making Makhana Chaat Making Makhana Chaat

In this chaat I avoided using onions as some kids find them too strong and tomatoes as they turn the chaat soggy quickly , if you’re looking to make your chaat the more traditional way – go ahead and add in those two ingredients.

Making Makhana Chaat

For the chutneys make my green apple hari chutney and use a traditional date and tamarind chutney for the sweet one, you can either make it or buy the Swad variety!

Makhana Chaat

Makhana Chaat
Prep time
Cook time
Total time
A sweet and spicy snack made with makhanas, fruits, vegetables, chutney, and more. Perfect to make with kids of all ages!Ingredients
Recipe type: Appetizer
Cuisine: Indian
Serves: 4
  • 4 cup makhana
  • 1 tablespoon neutral oil
  • 2 tablespoon chaat masala
  • ⅓ cup cucumbers; finely chopped
  • ¼ cup apples; finely chopped; use a crunchy variety
  • ¼ cup yellow or orange bell pepper; finely chopped
  • ¼ cup pomegranate arils
  • 2 tablespoon hari chutney
  • 2 tablespoon date tamarind chutney
  • 3 tablespoon nylon sev
  • 1 tablespoon finely chopped cilantro (optional)
  1. Pre heat an oven to 300F.
  2. In an oven safe tray toss together makhana, oil, and chaat masala. Bake in oven for 10 minutes, flipping once to ensure all sides roast evenly.
  3. Allow the makhana to cool.
  4. To assemble chaat mix together the chaat masala makhanas, cucumber, apple, bell peppers, pomegranate, cilantro, hari chutney, and date tamarind chutney. Toss and top with lots of crunchy nylon sev.
  5. Enjoy immediately.



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