Dry roast makhanas on medium heat till crunchy. Keep stirring in between for even roasting. Makhana can be roasted in microwave as well.
Once roasted, let the Makhana cool down a bit and then transfer in a gallon size Ziploc.
Secure the Ziploc carefully and roughly crush the Makhanas using rolling pin.
In a separate mixing bowl add all the chopped vegetables and stir.
Then add roasted peanuts, cashews, chickpeas, pumpkin seeds and jalapeno crisps. Stir!
Add, chopped green chilis, cilantro, mint, both the chutneys, spices and lime juice.
Give it a good stir. Keep this mixture separate until ready to serve.
When ready to serve, stir in crushed roasted Makhanas.
Before serving topped with some nylon sev (optional), some jalapeno crisps, pomegranate arils and peanuts.