Makhana Chaat/ Fox nuts Chaat

Makhana Chaat/ Fox nuts Chaat
Makhana Chaat/ Fox nuts Chaat 
This is THE BEST CHAAT I HAVE EVER HAD IN MY LIFE. Crispy makhanas get drenched with sweet yogurt and a drizzle of chutneys, you have all the flavors in one plate. Sweet, tangy, sour and spicy!!
Serves- 4-5 

Makhana/ Fox Nuts- 2 cups
Clarified butter/ Ghee- 2 tablespoon 
Curd- 2 cups
Sugar powder- 1/4th cup
Tamarind Jaggery chutney/ Khatti Meethi chutney- 4 tablespoons (or as needed according to your taste)
Coriander Mint chutney/ Dhaniya Pudine ki chutney- 4 tablespoons (or as needed according to your taste)
Black salt/ Table Salt- 2 teaspoon (adjust according to your taste)
Roasted Cumin seeds powder- 2 teaspoon 
Chaat masala powder- 1 teaspoon (or as needed according to your taste)
Baarik sev- 2 tablespoon 
Pomegranate arils- 2 tablespoon 
Chopped coriander- 2 tablespoon 
Beetroot Julliens- 2 tablespoon (optional)

Heat ghee in a pan.
Add in makhanas and roast them on low to medium heat until they are crisp.
It will take only 3-4 minutes for makhanas  to get roasted.
Press one makhana and break for checking, if it’s crispy enough it will break easily otherwise roast them more.
Take out the roasted makhanas in a plate or bowl and let them come to room temperature.
Meanwhile, in a bowl add curd. Whisk it well to smooth consistency.
Add in sugar powder and give it a good mix.
When the makhanas come to room temperature add them in the whisked yogurt.
Mix well.
Take a deep plate or bowl in which you want to serve the chaat.
You can serve either in a big plate/ bowl or in individual plates/ bowls.
Add curd makhanas to it.
Sprinkle salt, red chili powder, jeera powder and chaat masala powder over it.
Drizzle tamarind chutney and coriander mint chutney over it.
Finally finish off with some finely chopped fresh coriander leaves, sev and pomegranate arils.
Serve immediately.