Step-by-Step Guide to Prepare Speedy Peanut makhana chaat
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Peanut makhana chaat. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Peanut makhana chaat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Peanut makhana chaat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can have Peanut makhana chaat using 17 ingredients and 7 steps. Here is how you cook it.
#itsprocessoverproduct An extremely healthy chaat with no fried items added protein packed snack.
Ingredients and spices that need to be Get to make Peanut makhana chaat:
- 1 bowl dry roasted peanuts
- 1 bowl dry roasted makhanas
- 1 cup moong sprouts
- 1 onion finely chopped
- 1 tomato deseeded and chopped
- 1small beetroot grated
- 1/2 cup pomegranate pearls
- 1 tbsp coriander leaves chopped
- 1 tbsp mint leaves chopped
- 1 green chilli deseeded and chopped
- 1 lemon
- 1 tbsp green mint chutney
- 1 tbsp tamarind chutney
- as per taste Black salt
- 1/2 tsp chaat masala
- 1/2 tsp black pepper powder
- 1 tsp roasted cumin powder
Instructions to make Peanut makhana chaat
- Dry roast the peanuts and makhanas separately at a low flame till they turn brown and crunchy.
- Keep all the ingredients ready before you start assembling.
- In a bowl add onion, tomatoes, beetroot, sprouts, green chilli and mint and coriander leaves.
- Squeeze lime juice into the bowl.
- Add green mint and tamarind chutney and season with black salt, black pepper, chaat masala and cumin powder and give a nice mix.
- Add dry roasted peanuts and makhanas and mix well.
- Serve immediately and garnish with mint, coriander leaves and pomegranate pearls.
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