- Serves
- 4
- Portion
- ≈40 g
- Time
- 15 min
- Texture
- Soft-crisp
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Light, cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Fox nut (makhana) | 2½ cups | 60 g | 300 g | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Potato | 1 small, boiled, diced | 80 g | 400 g | |
| Pomegranate arils | ¼ cup | 40 g | 200 g | |
| Cumin (jeera) | ¼ tsp roasted | 1 g | 5 g | |
| Black pepper | pinch | 0.3 g | 1.5 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Rock salt (sendha namak) | ¼ tsp | 1.5 g | 7.5 g | |
| Coriander leaves | 1 tbsp | 5 g | 25 g |
Method
How to cook it
Step 1: Roast makhana in ghee 8 minutes until crisp.
Step 2: Toss with potato, pomegranate, cumin, pepper, salt.
Step 3: Finish with lemon and coriander; serve immediately.
Nutrition
Per serving, estimated
96kcal
Energy
2.1g
Protein
2.2g
Fat
17.2g
Carbohydrate
1.6g
Fibre
0.4g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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