Mini Makhana Dahi Bhalla

Name: Mini Makhana Dahi Bhalla
Total time: 4200 s
Yield: 3 persons
Cuisine: Indian
Ingredients: 2 cup makhana (dry roasted); 2 cup fresh curd (whisked); 1 tsp roasted cumin powder; Salt to taste; 4 tbsp dates tamarind chutney; 4 tbsp green chutney; 2 tbsp chopped cashew nuts; 2 tbsp spiced peanuts; 2 tbsp pomogranate; 2 tbsp finely chopped coriander; 1 tsp chaat masala

Deepa Rupani @dollopsbydipa

અમદાવાદ

A quick, no-fry twist on the classic dahi bhalla using makhana (fox nuts) instead of lentil fritters. These soft, creamy bites soak up spiced yogurt and are topped with tangy chutneys, crunchy nuts, and juicy pomegranate—making it a perfect healthy chaat for snacking or festive serving. Served in mini glasses, they also make an elegant party appetizer!

#CA26
#week4
#beattheheat

Deepa Rupani @dollopsbydipa

અમદાવાદ

#CA26
#week4
#beattheheat

Saved

Ingredients

1 hour 10 minutes

3 persons

For Makhana Base:
2 cupmakhana (dry roasted)
2 cupfresh curd (whisked)
1 tsproasted cumin powder
Salt to taste
For layering & toppings
4 tbspdates tamarind chutney
4 tbspgreen chutney
2 tbspchopped cashew nuts
2 tbspspiced peanuts
2 tbsppomogranate
2 tbspfinely chopped coriander
1 tspchaat masala

Saved

Steps

1 hour 10 minutes

1

In a bowl, whisk fresh curd until smooth. Add salt and roasted cumin powder. Add roasted makhana into the curd mixture. Mix gently and let it soak for at least 1 hour until soft and spongy.
2

In a serving bowl or glass, add a layer of soaked makhana.
Drizzle dates tamarind chutney and green chutney.
Add another layer of makhana.
3

Top with cashew nuts, masala peanuts, pomegranate seeds, coriander, and a sprinkle of chaat masala.
4

Serve chilled in glasses for a beautiful layered presentation or as a chaat bowl.

Tips

Do not over-roast makhana; they should be crisp but not browned.
Adjust chutney quantities as per taste.
Chill before serving for best flavor.
Add sev if you want extra crunch (optional).