Roast the makhana in a pan on low heat with a small splash of oil until they're crisp and lightly golden. It will take aboiut 5-7 minutes. This step is essential, as it brings out their nutty flavour and gives them their signature crunch. To test if the makhana are roated enough, crush one between your fingers. If it's roasted enough, it will be crushed easily without being spongy.
While the makhana cools slightly, whisk together the Greek yogurt with roasted cumin, black salt, chilli powder, and a little sugar until smooth and creamy.
Add the roasted makhana, pomegrenate seeds and chopped coriander to the yogurt, reserving some for garnish later. Mix to combine everything together.
Garnish and serve immediately while the makhana are still crunchy.
