The Mindful Kitchen

Ties in beautifully with your healthy lifestyle.

Chatpata Roast

• Ingredients: 2 cups Roasted Makhana, ½ tsp Chaat Masala, ¼ tsp Dry Mango Powder (Amchur), a dash of Kashmiri Red Chili powder, ½ tsp Ghee.

• Method:

  1. Use the "2-Minute Crunch" method to roast the seeds.

  2. While the makhana is still warm in the pan, add a tiny drop of ghee (this helps the spices stick).

  3. Turn off the heat and quickly toss in the Chaat Masala, Amchur, and Chili powder.

  4. Mix well so every seed is coated in that "chatpata" tang.

The 2-Minute Crunch

• Ingredients: 2 cups Makhe INDIA Fox Nuts, 1 tsp Ghee, a pinch of Sendha Namak (Rock Salt).

• Method:

  1. Heat ghee in a heavy-bottomed pan on low flame.

  2. Add the fox nuts and toss continuously for 2 minutes until they become brittle and "snap" easily..

  3. Sprinkle rock salt, toss once more, and serve warm.

Makhana Bhel

• Ingredients: 2 cups Roasted Makhana, ¼ cup roasted peanuts, 2 tbsp sev, 1 small chopped onion, 1 chopped tomato, fresh coriander, and a squeeze of lemon.

• Method:

  1. In a large bowl, combine the crunchy makhana, peanuts, and sev.

  2. Add the chopped onions and tomatoes.

  3. Squeeze fresh lemon juice over the mix and garnish with coriander.

  Pro Tip: Serve immediately to ensure the makhana stays crunchy!