By Akshara
October 13, 2026
Transform nutrient-dense fox nuts into a delightful, street-style snack with this Navratri 2026 makhana chaat. Roasted crisp in pure ghee and tossed with rock salt, roasted cumin, and red chilli powder, the puffed lotus seeds provide a light yet satisfying crunch. Layered with whisked Vrat-friendly curd and tangy sweet tamarind date chutney, it offers an incredible burst of festive flavours.
2 cups makhana (fox nuts / lotus seeds)  2 tablespoons pure ghee  1 cup thick plain curd (yogurt), whisked smooth  2 tablespoons sweet tamarind-date chutney (vrat-friendly)  1 teaspoon roasted cumin powder  1/2 teaspoon rock salt (sendha namak)  1/4 teaspoon black pepper powder  2 tablespoons pomegranate seeds and fresh coriander for garnish
Heat pure ghee in a heavy pan on low heat and roast the makhana for six to eight minutes, stirring continuously until they turn crisp and light.
Sprinkle rock salt, roasted cumin powder, and black pepper over the warm roasted makhana, tossing well to coat evenly, then transfer to a serving plate.
Spoon the whisked curd generously over the crunchy makhana base.
Drizzle the sweet tamarind chutney on top, and garnish immediately with fresh pomegranate seeds and chopped coriander before serving.