Dry roast 1-2 cups of makhana (fox nuts) in a hot skillet until they get crunchy. Give them time to cool.
Chop roughly 1 onion, a couple of green chilies, 1 cucumber, and 1 or 2 tomatoes.
Diced vegetables, chopped coriander leaves, and roasted makhana should all be combined in a big bowl.
Add chaat masala, black pepper, and salt to taste. To coat the makhana and vegetables, thoroughly mix.
For extra taste, drizzle the mixture with tamarind and mint chutneys. Adapt the amount to your liking.
If desired, gently stir in a couple tablespoons of plain yogurt to make it creamier.
Sprinkle with fresh coriander and sev, which are crispy chickpea noodles. For a crispy, delicious chaat, serve right away.