Nishtha Jaisingh
In a pan, dry roast 2 cups of makhana (fox nuts) until they are crispy. Set aside to cool.
In a bowl, mix 1 tsp chaat masala, 1/2 tsp roasted cumin powder, and salt to taste.
Chop 1 small cucumber, 1 small tomato, and 1 small capsicum. Add these to the bowl with the spices.
Once the makhana is cool, add them to the bowl with the vegetables and spices. Mix well.
Add sweet chutney and green chutney without onion and garlic.
Garnish with fresh coriander leaves and a sprinkle of sev, peanuts for crunch. Serve immediately!