Dry roast makhana in a pan on low-medium flame until crisp and crunchy. Stir frequently to avoid burning. Once done, transfer to a plate and let it cool. Separate peanuts and roast them until light brown (if using raw peanuts).

Roughly crush the roasted makhana (in a covered bowl or cloth) so pieces are bite-sized, but not powdered. This helps coat them with spices evenly.

In a mixing bowl, combine chopped onion, tomato, cucumber along with chopped coriander leaves.

Add the roasted peanuts and crushed makhana into the vegetable mix.

Sprinkle salt, red chili powder, cumin powder. Then drizzle lemon juice. Toss everything gently to mix well.

Serve fresh so makhana stays crunchy. Enjoy as light meal or healthy snack.