Makhana and Chickpea Salad

Ingredients

• 12 cup roasted makhana (fox nuts)(32g)
• 21 cup boiled chickpeas(165g)
• 30.5 teaspoon red chilli powder(1.5g)
• 40.25 teaspoon turmeric powder(0.75g)
• 50.5 teaspoon coriander powder(1g)
• 60.5 teaspoon roasted cumin powder(1g)
• 70.5 teaspoon chaat masala(1g)
• 80.25 teaspoon black salt(1g)
• 90.5 teaspoon salt(3g)
• 101 tablespoon oil(13.5g)
• 110.5 cup yogurt(120g)
• 121 tablespoon garlic water(15g)
• 130.25 teaspoon black pepper powder(0.5g)
• 142 tablespoon fresh coriander leaves, chopped(6g)
• 151 green chilli, finely chopped(5g)
• 160.5 cucumber, chopped(75g)
• 171 tomato, chopped(60g)
• 180.5 onion, chopped(40g)
• 190.25 cup paneer, finely chopped(50g)

Instructions

1. 1Preheat the oven to 180°C (356°F).
2. 2In a large bowl, combine roasted makhana and boiled chickpeas.
3. 3Add red chilli powder, turmeric powder, coriander powder, roasted cumin powder, chaat masala, black salt, regular salt, and oil. Mix well to coat the makhana and chickpeas evenly.
4. 4Spread the mixture on a baking tray in a single layer and bake for 10-15 minutes until crisp.
5. 5Meanwhile, prepare the dressing by mixing yogurt, garlic water, black pepper powder, salt, chopped coriander leaves, and finely chopped green chilli in a bowl. Set aside.
6. 6Once the makhana and chickpeas are roasted, transfer them to a large mixing bowl.
7. 7Add chopped cucumber, tomato, onion, and paneer to the bowl.
8. 8Pour the prepared chilli, garlic, and coriander dressing over the salad ingredients.
9. 9Toss everything together until well combined.
10. 10Serve immediately for a refreshing, crunchy salad.