Directions

• Heat the oil in a pa and roast the makkana or fox nuts on a medium flame for 6-8 minutes stirring in intervals.
• Add the red pepper & salt while roasting the nuts.
• Thinly slice the onions and julienne cut the spinach.
• Slice the jalapeno into thin slices.
• Finely grate the carrots.
• Mix all the vegetables together and add some chaat masala.
• Add the desired amount of spice with mint chutney and sweetness with the date chutney and mix well.
• Add the roasted fox nuts just before serving the salad to prevent the fox nuts from becoming chewy and soggy.
• The crispy lentil crisps or Boondi can be sprinkled just before eating for an added crunch.
• A nice crispy bhel puri style salad is ready to enjoy.