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Nuts and Seeds
Lunch • India
How to Make Indian Nuts and Seeds Chaat (Traditional & Healthy Version)
Nuts and Seeds Chaat is a vibrant, crunchy, and wholesome Indian snack that brings together a medley of roasted makhana (fox nuts), assorted nuts, and seeds. Resembling the ever-popular street-style chaat, this version is crafted with health in mind, making it a perfect lunch option for those seeking both taste and nutrition. Traditionally enjoyed during fasting (vrat) days and as a festive treat during Navratri and Diwali, this chaat is rich in Indian flavors, thanks to the addition of chaat masala, fresh dhania (coriander), and a dash of nimbu (lemon) juice. Nuts and seeds have been an integral part of Indian cuisine for centuries, often used in mithai, poha, or as a simple snack. This recipe brings together almonds (badam), cashews (kaju), walnuts (akhrot), sunflower seeds, pumpkin seeds, and flaxseeds, offering a harmonious blend of textures and flavors. The chaat is quick to prepare, requires minimal cooking, and is easy to customize based on regional preferences, making it a go-to lunch for working professionals, students, and anyone on a protein-rich diet. It’s a delightful way to embrace the goodness of Indian nuts and seeds in a modern, health-conscious avatar.
Ingredients(for 1 medium bowl (approx. 120g))
- 1 cup Makhana (fox nuts) (Lotus seeds)
- 1/4 cup Almonds (badam)
- 1/4 cup Cashews (kaju)
- 1/4 cup Walnuts (akhrot)
- 2 tbsp Pumpkin seeds
- 2 tbsp Sunflower seeds
- 1 tbsp Flaxseeds (alsi)
- 1 tsp Chaat masala
- 1/2 tsp Black salt (kala namak)
- 1/4 tsp Red chilli powder - optional
- 1 tbsp Lemon juice (nimbu ras) (freshly squeezed)
- 2 tbsp Fresh coriander (dhania) (finely chopped)
- 8-10 leaves Curry leaves (kadi patta) - optional
- 1 tsp Ghee or cold-pressed coconut oil (use oil for vegan)
Instructions
- 1
Heat a heavy-bottomed kadhai (wok) on low flame. Add makhana and dry roast for 5-7 minutes until crisp. Remove and keep aside.
7 minutes
Roast on low heat for even crispiness.
- 2
In the same kadhai, add ghee or cold-pressed coconut oil. Toss in almonds, cashews, and walnuts. Stir-roast for 2-3 minutes until golden.
3 minutes
Keep stirring to avoid burning the nuts.
- 3
Add pumpkin seeds, sunflower seeds, and flaxseeds. Roast for another 2-3 minutes until they begin to pop.
3 minutes
Seeds roast quickly; do not overcook.
- 4
If using, add curry leaves and sauté for 1 minute to infuse flavor, then add the roasted makhana back to the kadhai.
1 minute
Curry leaves add aroma and nutrition.
Why This Dish is Healthy
This chaat is roasted instead of deep-fried, uses minimal ghee or oil, and is packed with nutrient-dense ingredients. It supports weight management, balances blood sugar levels, and provides sustained energy, making it ideal for lunch. The combination of protein, fiber, and healthy fats helps curb cravings and promotes satiety without unnecessary calories. Naturally free from refined flour and added sugar, it’s a guilt-free lunch choice.
This Nuts and Seeds Chaat is a powerhouse of nutrition. It’s rich in healthy fats, plant-based protein, and dietary fiber, making it satiating and heart-friendly. Makhana provides calcium and antioxidants, while nuts like almonds, cashews, and walnuts contribute vitamin E, magnesium, and omega-3 fatty acids. Pumpkin, sunflower, and flaxseeds add zinc, selenium, and lignans, supporting hormonal balance and immunity. This dish is naturally gluten-free, low in sugar, and supports metabolic health.
Pro Tips
- 💡Dry roast the makhana and nuts on low heat to retain nutrients.
- 💡Add lemon juice only after cooling to keep the chaat crisp.
- 💡Customize spices to taste—add aamchur for extra tang.
Storage & Serving
Store in an airtight container for up to 5 days at room temperature. For best crunch, add lemon juice and fresh herbs just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
