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Makhana Curd Salad

A healthy, easy-to-make Indian salad using roasted makhana and fresh curd — rich in protein, calcium and perfect for a light meal or snack.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 people
Course: Salad, Snack
Cuisine: Indian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup plain curd (dahi / yogurt) fresh, well-whisked
  • ½ cup phool makhana (fox nuts / lotus seeds) raw/unroasted
  • 1 tsp ghee for roasting makhana
  • green chilli 1, deseeded & finely chopped (optional)
  • 1 tbsp fresh coriander leaves finely chopped
  • ¼ tsp roasted cumin powder (jeera powder)
  • ¼ tsp chaat masala (or black salt or regular salt, to taste) adjust salt as per taste

Equipment

  • kadai / frying pan

Method
 

  1. Dry roast makhana in a hot kadai with ghee on low–medium flame for 4–5 minutes until they turn light golden and crisp. Stir continuously so they don’t burn. Once done, transfer to a plate and let them cool. (Check by breaking one — it should crack with a crisp sound.)
  2. In a bowl, whisk the curd until smooth and creamy with no lumps.
  3. Add chopped green chilli (if using), chopped coriander leaves, roasted cumin powder and chaat masala (or salt) to the curd. Mix well.
  4. Once the roasted makhanas have cooled, gently fold them into the curd mixture. Mix carefully so makhana remains crispy.
  5. Let the salad rest for 5–10 minutes so flavours meld. Serve fresh as a healthy snack or side dish.

Notes

To keep the salad crispy, add roasted makhana to the curd mixture only just before serving. If you want extra flavour, you can lightly crush a few makhanas for a crunchy-soft contrast. This can be a quick breakfast, evening snack or healthy side with Indian meals.