Roasted Nuts Chaat Recipe

Roasted Nut Chaat

Roasted Nut Chaat

Roasted Nut Chaat is a delicious and healthy recipe of roasted nuts with spices. A perfect combination of roasted nuts with some spices to give it more flavour.

I remember my mother preparing this recipe when she ‘fasted’ during Navratri and other occasions for a quick energy boost. I always associated eating nuts to fasting days or feasting on them during the winters. In my enthusiasm to follow the ‘healthy food fads and fashions’, I somehow overlooked the benefits and nutrition in the variety of nuts until few years back, I came across ‘back to roots’ movement. I realized that all I had to do was peek into my mother’s/ grandmother’s pantry and I would find a treasure-trove of healthy and nutritious food that has been long forgotten.

Most of the nuts like almonds, cashew nuts, pistachios and raisins are quite popular the world over. Makhanas also called fox nuts or lotus seeds or Phool Makhana (due to its unique and flowery appearance) are delicious, economical, healthy and easy to prepare ingredient which has been underappreciated until now. Gradually, makhana is earning its well-earned place amongst the superfoods as they are gluten free, protein rich and low in cholesterol, fat, sodium and glycemic index.

Roasted Nuts Chaat is a simple and easy to prepare recipe which is full of nutrients. Keep a small pot of this chaat when you are travelling to satisfy those hunger pangs with something delicious and healthy.


4 teaspoons ghee
1 cup makhana/foxnuts
¼ cup unsalted almonds
¼ cup unsalted cashew nuts
¼ cups unsalted pistachios
¼ cup peanuts
2 tablespoons raisins
½ teaspoon black pepper powder
½ teaspoon chaat masala
½ teaspoon black salt
Juice of ½ lemon



Heat 2 teaspoons ghee in a pan and roast the makhana on low to medium heat for 7-8 minutes until they are crunchy and slightly golden.  Turn off the heat and keep the roasted makhana on side to cool.


Heat 1 teaspoon ghee in a pan and roast the almonds, cashew nuts and pistachios on low-medium heat for about 3-4 minutes or until they are crunchy and turn slightly golden. Turn off the heat and keep them aside.


Similarly, heat 1 teaspoon ghee in a pan and roast the peanuts on low-medium heat for 3-4 minutes or until they are crunchy and turn slightly golden. Turn off the heat and keep them aside.


In a bowl, add the roasted almonds, cashew nuts, pistachios, peanuts, raisins and makhana. Season with black pepper powder, chaat masala, black salt and lime juice. Toss until all the spices have coated the nuts.

Serve the dry fruit chaat as a snack or side with drinks.

Tips & Variations

  1. I have shallow fried the nuts, but they can be roasted in the oven too.
  2. I have used ghee in a pan as it works very well with the nuts. This is my ‘going back to roots’ recipe and I really love cooking with ghee due to its nutritional value.
  3. You can add other nuts and seeds like walnuts, pumpkin seeds, and melon seeds.
  4. I have added makhana without cutting. If you want, you can halve the makhana into two before roasting.

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