Leave the fried food and try this water fruit, it makes such a chaat that you will keep licking your fingers!

As soon as the winter season arrives, the style of eating and drinking changes completely. Usually, in the name of snacks, we run towards pakodas, samosas or potato chaat, but this winter you must try a special fruit chaat. It is cheap and healthy too. Yes, we are talking about ‘water chestnut’, a fruit that grows in water.

Water chestnut is also available in the market these days, but people shy away from buying it only because they think that it has a cooling effect and eating it can cause cold or cough. But if you know the right way to eat it, then this water chestnut will give warmth to your body and will give such a blast of taste that you will keep licking your fingers. Today we are going to tell you the recipe of such a delicious and spicy water chestnut chaat, which will become a new star in your home menu.

According to Ayurveda, when we boil water chestnut or cook it with spices, its nature changes. While raw water chestnut is cold, boiled and roasted water water chestnut becomes digestible and suitable for the winter season. Let us now know the step-by-step method of making this excellent dish.

For this, take about 400 to 500 grams of fresh water chestnuts and wash them thoroughly with water. Now take a pressure cooker, add water chestnuts in it. Keep in mind that do not fill too much water, only 1 cup of water will be enough. Add some salt to it. By adding salt the flavor penetrates into the water chestnuts. Now close the lid of the cooker and cook on high flame till only one whistle or for about 6-7 minutes. It should not be melted too much, otherwise the chaat will not become crispy. After this, turn off the gas and let the pressure release on its own. When the water chestnuts cool down a bit, peel them.

Now it is the turn of spices. Add black salt as per taste, red chilli powder for spiciness, a little black pepper powder and most importantly chaat masala. By roasting on high flame, a crispy layer is formed on the water chestnuts and the spices get coated with them well. After this, you can peel the raw water chestnuts and put them directly in the butter and cover with a lid and cook on low flame for 10 minutes.

To complete this dish, prepare a spicy green chutney. Add lots of green coriander, 2-3 green chillies, 4-5 cloves of garlic, a medium sized tomato and a little cumin in the mixer jar. Grind it and make a fine paste. The sourness of tomato and spiciness of garlic balance the sweet taste of water chestnut.

Now your dish is ready. Take out hot butter fried water chestnuts in a plate. Add prepared green chutney on top.