f you love eating chaats this innovative recipe made with lotus seeds or phool makhana will be your new favourite.
Ingredients
1½ cups makhana
2 cups yogurt
2 teaspoons sugar
Few saffron strands, soaked in 1-2 tablespoons warm water
Green chutney for drizzling
Date-tamarind chutney for drizzling
Chaat masala for sprinkling
Bhujiya sev for topping
Fresh pomegranate pearls for topping
Fresh coriander sprigs for garnishing
Method 1. Dry-roast makhana in a non-stick pan till light golden brown and crisp.
2. Take yogurt in a bowl. Add sugar and saffron water and whisk well. Add roasted makhana and mix well. Set aside for 2 minutes or till makhana slightly soften.
3. Put makhana mixture in individual serving bowls. Drizzle some green chutney and date-tamarind chutney. Sprinkle some chaat masala and top with some bhujiya sev and pomegranate pearls on top.
4. Serve immediately garnished with coriander sprigs.