Dahi Makhana Chaat
Crisp roasted makhana, cool spiced yoghurt and vibrant chutneys come together in this playful take on classic dahi chaat. The makhana is roasted until lightly golden and crunchy, creating a delightful contrast with the smooth, creamy yoghurt. Sweet and tangy chutneys bring a burst of flavour, while juicy pomegranate seeds and fresh coriander add colour, freshness and texture.
A generous sprinkle of sev gives the dish an extra layer of crunch, making every bite more enjoyable. Roasted cumin powder and chaat masala add the familiar, irresistible flavour of Indian street food. This refreshing snack is quick to prepare and works beautifully as a light evening treat, party appetiser or festive starter. For the best results, assemble each portion just before serving to keep the makhana crisp and prevent it from becoming soft. Serve immediately and enjoy the perfect balance of creamy, crunchy, sweet, tangy and spicy flavours.
Ingredients
- Dahi Makhana Chaat 2 Cups
- Ghee or cooking oil 1 teaspoon
- Thick chilled yoghurt 1 cup
- Sugar 1 teaspoon (optional)
- Black salt ¼ teaspoon
- Green chutney 1½ tablespoons
- Date and tamarind chutney 2 tablespoons
- Onion, finely chopped 2 tablespoons
- Tomato, deseeded and finely chopped 2 tablespoons
- Pomegranate arils 3 tablespoons
- Roasted cumin powder ½ teaspoon
- Chaat masala ½ teaspoon
- Red chilli powder ¼ teaspoon
- Fine sev 3 tablespoons
- Fresh coriander, chopped 2 tablespoons
- salt To Taste
Follow Along!
Follow these simple steps to make Dahi Makhana Chaat at home.
Heat the ghee or oil in a wide pan over low heat. Add the makhana and roast for six to eight minutes, stirring frequently until crisp.
Let one makhana cool briefly, then break it. It should snap cleanly. Transfer the roasted makhana to a plate and allow it to cool completely.
Whisk the chilled yoghurt until smooth. Add the sugar, black salt and a small pinch of regular salt. Mix well. If the yoghurt is extremely thick, loosen it with one tablespoon of cold water.
Finely chop the onion, deseeded tomato and coriander. Keep the pomegranate, chutneys, spices and sev ready before beginning the assembly.
Divide the roasted makhana between serving bowls. Add the onion and tomato, distributing them evenly.
Spoon the seasoned yoghurt over the makhana. Drizzle the green chutney and date-tamarind chutney across the top.
Sprinkle roasted cumin powder, chaat masala and red chilli powder over each portion. Adjust the amount of chilli according to preference.
Finish with pomegranate arils, coriander and fine sev. Serve immediately after assembly to enjoy the contrast between crisp makhana, creamy yoghurt and juicy toppings.
Why You’ll Love This Recipe
Dahi Makhana Chaat combines creamy, crunchy, sweet, tangy and spicy elements in every spoonful. Roasted makhana gives the familiar chaat format a lighter, airier texture, while the chilled yoghurt and colourful toppings make it especially refreshing. Every component can be prepared ahead and assembled whenever you are ready to serve.
