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  • vaishalimdoshi


f you love eating chaats this innovative recipe made with lotus seeds or phool makhana will be your new favourite.


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.

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