5 minute me 5 chaat 😋possible hai kya 😱 Amazing instant chaat recipe @kissan x Kabitaskitchen

Ingredients

• 1 cup Makhana (also called fox nuts, rinsed and drained)
• 1/2 cup Peanuts (unsalted, raw)
• 2 tablespoons Ghee (clarified butter, for roasting)
• 1 medium Onion (finely chopped; divided among chaat varieties)
• 1 small Cucumber (diced; used in makhana and chickpea chaat)
• 1/2 cup Raw Mango (peeled and diced; for makhana and corn chaat)
• 5 tablespoons Kisan Spicy Green Chutney (store‑bought, ready‑to‑use)
• 2 tablespoons Kisan Sweet‑Sour Tamarind Date Chutney (store‑bought)
• 1 large Guava (peeled and diced)
• 2 tablespoons Kisan Spicy Garlic Chili Chutney (store‑bought)
• 2 medium Boiled Potatoes (peeled and diced; pre‑boiled)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1.5 teaspoons Salt (adjust to taste; divided)
• 6 tablespoons Kisan Chili Peanut Chutney (store‑bought, spicy)
• 1 cup Boiled Corn Kernels (fresh or frozen, pre‑boiled)
• 1 teaspoon Butter (softened; adds richness to corn chaat)
• 1 cup Boiled Black Chickpeas (Kala Chana) (drained and rinsed)
• 2 tablespoons Coriander Leaves (fresh, chopped)

Instructions

1. Roast Makhana and Peanuts

   Heat the ghee in a non‑stick skillet over medium heat. Add the makhana and peanuts, stirring continuously until they turn golden and crisp, about 2 minutes.

   Time: PT2M

2. Prepare All Fresh Ingredients

   While the nuts are roasting, finely chop the onion, dice the cucumber, raw mango, guava, boiled potatoes, and slice the boiled corn kernels if needed. Place each chopped ingredient in separate small bowls.

   Time: PT3M

3. Assemble Makhana & Peanut Chaat

   In a large mixing bowl combine the roasted makhana‑peanut mixture, half of the chopped onion, cucumber, raw mango, 3 Tbsp Kisan Spicy Green Chutney and 2 Tbsp Kisan Sweet‑Sour Tamarind Date Chutney. Toss gently until everything is evenly coated.

   Time: PT1M

4. Assemble Guava Chaat

   In another bowl mix the diced guava, ¼ of the remaining onion, 1 Tbsp chopped tomato (optional), and 2 Tbsp Kisan Spicy Garlic Chili Chutney. Toss lightly.

   Time: PT1M

5. Assemble Potato Chaat

   Combine the boiled potato cubes, ¼ of the remaining onion, ¼ of the chopped tomato, ¼ of the cucumber, 1 Tbsp lemon juice, a pinch of salt, and 2 Tbsp Kisan Chili Peanut Chutney in a bowl. Mix until the potatoes are coated.

   Time: PT1M

6. Assemble Corn Chaat

   In a bowl add the boiled corn kernels, diced raw mango, ¼ of the remaining onion, 1 tsp butter, a pinch of salt, and 2 Tbsp Kisan Chili Peanut Chutney. Toss quickly.

   Time: PT1M

7. Assemble Chickpea Chaat

   Mix the boiled black chickpeas with the remaining onion, tomato, cucumber, 1 Tbsp lemon juice, chopped coriander leaves, a pinch of salt, and 2 Tbsp Kisan Spicy Green Chutney. Toss until glossy.

   Time: PT1M

8. Serve

   Transfer each chaat to individual serving plates or bowls. Garnish with extra coriander or a drizzle of chutney if desired. Serve immediately while fresh.

   Time: PT1M

Nutrition Facts

Calories

190

Protein

5 g

Carbohydrates

22 g

Fat

9 g

Fiber

4 g