Ten-minute makhana chaat

This chaat is quick, crunchy and easy to scale for guests. Make it just before serving so the makhana stays crisp.

You will need (serves 2)

• 2 cups ekmé Nutria Roasted Makhana
• 2 tablespoons roasted peanuts
• 8 to 10 curry leaves
• 1 small onion, finely chopped
• 1 small tomato, deseeded and chopped
• 1 green chilli, finely chopped (optional)
• Half a lemon
• Chaat masala and red chilli powder, to taste
• Fresh coriander, chopped
• 1 teaspoon oil

Method

1. Warm the oil in a pan on low heat. Add the curry leaves and let them crackle for a few seconds.
2. Add the peanuts and toss for a minute.
3. Turn off the heat, add the roasted makhana and toss so everything is coated. The makhana is already roasted and seasoned, so it only needs to warm through.
4. Tip it into a bowl and add the onion, tomato and green chilli.
5. Sprinkle with chaat masala and chilli powder, squeeze over the lemon and finish with coriander.

Serve straight away.

Tips

• Add the wet ingredients at the last minute. Tomato and lemon soften makhana if it sits.
• For a sweeter version, add pomegranate seeds and a spoon of tamarind chutney.