Roasted Water Chestnuts

Instructions

1. 1

   Prepare Oven and Water Chestnuts

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
   • Drain the canned water chestnuts and rinse them thoroughly under cold running water.
   • Pat them completely dry with a clean kitchen towel or paper towels. This step is crucial for achieving a crispy coating.
2. 2

   Create Marinade and Coat

   • In a medium-sized mixing bowl, combine the thick curd, besan, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
   • Whisk vigorously until you have a smooth, lump-free, and thick paste.
   • Add the dried water chestnuts to the marinade. Gently toss with a spatula until each water chestnut is evenly and generously coated.
   • Set aside to marinate for at least 15 minutes at room temperature to allow the flavors to penetrate.
3. 3

   Roast to Perfection

   • Arrange the marinated water chestnuts in a single layer on the prepared baking sheet. Ensure there is space between them to promote even roasting and prevent steaming.
   • Drizzle the vegetable oil evenly over the top of the water chestnuts.
   • Bake in the preheated oven for 20 minutes, flipping them halfway through (at the 10-minute mark). They are done when the coating is golden brown and crisp.
4. 4

   Garnish and Serve Hot

   • Carefully remove the baking sheet from the oven. Transfer the hot roasted water chestnuts to a serving bowl.
   • Immediately squeeze fresh lemon juice over them, sprinkle with chaat masala, and garnish with finely chopped coriander leaves.
   • Toss gently to combine all the garnishes. Serve immediately while hot and crispy with a side of mint chutney.