Recipes For Healthy Life - By Nisha Gupta

 क्रिस्पी मखाना चाट कप्स Crispy Makhana Chaat Cups combine ghee-roasted makhana, peanuts, vegetables, lemon and chaat masala. This colourful 10-minute recipe works well as an evening snack or party appetiser. Recipe Details Preparation time: 4 minutes Cooking time: 6 minutes Total time: 10 minutes Servings: 3 Category: Snack Cuisine: Indian fusion Dinesh Flour Mills products: Phool Makhana, Peanuts, A2 Gir Cow Bilona Ghee, Chaat Masala Ingredients 3 cups Dinesh Flour Mills Phool Makhana 1 teaspoon Dinesh A2 Gir Cow Bilona Ghee ¼ cup Dinesh Flour Mills Peanuts, roasted ¼ cup finely chopped cucumber ¼ cup finely chopped tomato ¼ cup finely chopped red onion 2 tablespoons chopped coriander ½ teaspoon Dinesh Flour Mills Chaat Masala ¼ teaspoon red chilli powder or black pepper 1 to 2 teaspoons lemon juice Salt according to taste Method Heat the ghee in a heavy pan over low heat. Add the makhana and roast for six to eight minutes, stirring regularly. Check one makhana by breaking it. It should feel crisp throughout. Transfer the roasted makhana to a wide bowl and allow it to cool completely. Add the roasted peanuts, cucumber, tomato, onion and coriander. Sprinkle over the chaat masala, chilli powder or black pepper, and salt. Add lemon juice immediately before serving. Toss quickly and divide the chaat between individual serving cups. Serve at once so the makhana remains crisp. Cooking Tip The roasted makhana must cool before the vegetables are added. Warm makhana releases steam and can make the chaat lose its crunch.

Preparation time: 12 minutesServings: 4DFM products used: Makhana, Kali Mirch, Chaat Masala Ingredients 100 g Dinesh Flour Mills Makhana 1 tsp ghee or cooking oil 1 small onion, finely chopped 1 small tomato, finely chopped ½ cucumber, finely chopped 1 tbsp roasted peanuts ½ tsp Dinesh Flour Mills Chaat Masala ¼ tsp Dinesh Flour Mills Kali Mirch powder Salt to taste Lemon juice and fresh coriander Method Roast the makhana in ghee until crisp. Allow it to cool completely. Combine onion, tomato, cucumber, peanuts and coriander. Add the roasted makhana immediately before serving. Sprinkle chaat masala, black pepper, salt and lemon juice. Mix and serve in individual festive cups. Serving tip: Add the makhana at the last moment so it stays crisp.