Phool Makhana Bhel is a deliciously spicy, tangy, and sweet, healthy chaat recipe made with makhana (puffed lotus seeds/fox nuts), onions, tomatoes, sweet and spicy chutneys, spices, and topped with sev. Prepare this quick and easy makhana bhel for your next evening snack or chaat party.
Makhanas are commonly known as lotus seeds, fox nuts, Euryale Ferox, gorgon nuts, and phool makhana. The puffed lotus seeds, known for their high nutritional and medicinal values, are predominantly grown in the state of Bihar in India.
Makhana means "puffed lotus seeds," and Bhel means "everything mixed together." Makhana Bhel is a low-calorie, healthy dish that you can prepare in very little time. This Indian chaat recipe dish is prepared similarly to the traditional bhel puri and corn bhel and is great for potlucks, parties, or evening snacks.
I prepared the green chutney, sweet tamarind chutney, and spicy roasted makhanas a day in advance. When it’s time to serve, I simply chop the veggies and assemble everything. The spicy roasted makhanas can be stored in an airtight container for up to a week. Alternatively, you can use store-bought masala makhana for convenience.
If you like makhana, then check out more Indian Makhana Recipes
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Ingredients for Phool Makhana Chaat
For Spicy Masala Makhana
- Makhana: I used plain phool makhana (lotus seeds), which you can find easily in Indian grocery stores. Even if the package indicates that they are pre-roasted, I recommend roasting them again before use for the best flavor and crunch.
- Ghee (or oil): Ghee adds a nice flavor, but you can also substitute it with coconut oil or any vegetable oil if you prefer a vegan option.
- Spices: red chilli powder, turmeric powder, chaat masala powder, and black salt.
For Makhana Bhel
- Vegetables: I used finely chopped onion, tomato, and cucumber.
- Roasted Peanuts: You can roast the peanuts in the air fryer or on the stovetop pan. They add a nice crunch.
- Sev: Thin sev, also known as nylon sev, is typically used in this recipe. You can purchase a packet from an Indian grocery store.
- Spices: Chaat masala and black salt.
- Chutneys: I used 2 chutneys coriander mint chutney, and sweet tamarind date chutney
- Garnish: I used pomegranate arils and coriander leaves.
How to Make Phool Makhana Bhel
For Spicy Masala Makhana
Heat ghee in a pan until melted, then add makhanas. Dry roast over very low heat for 4-5 minutes until they become crisp. Keep stirring them in between to prevent makhana from burning.
To check if they are properly roasted, take one phool makhana in your hand and crush it. If it breaks crisply with a satisfying crunching sound, they are perfectly roasted.
Now, transfer the roasted lotus seeds to a plate and allow them to cool.
Next, in the same pan over low heat, add the homemade ghee along with red chili powder, turmeric, chaat masala, and black salt. Mix the ingredients thoroughly.
Add the roasted makhanas to the pan and mix well. Toss them for about 2 minutes until they are evenly coated with the spices. Allow the makhanas to cool to room temperature.
For Makhana Bhel
In a large bowl, add spiced roasted makhana, chopped onion, tomato, cucumber, roasted peanuts, green chutney, sweet tamarind chutney, chaat masala, black salt, and lime juice.
Sprinkle with thin sev, coriander leaves, and pomegranate seeds. Mix everything together quickly and adjust with more chutneys if desired.
Finally, add it to a serving plate and garnish with sev, coriander leaves, and pomegranate. Serve phool makhana bhel immediately.
Serving Suggestions
Phool makhana bhel makes a delightful snack or appetizer for parties, potlucks, or any time of day, perfect alongside masala chai.
Variations
- You can add boiled potato, raw mango, carrots, and moong sprouts to this bhel.
- Add any kind of sev available at your home.
- You may add nuts and seeds to make it extra nutritious.
Tips to keep Makhana Bhel crispy for a long while?
- Always roast the makhana until they are crispy.
- Use thick, consistent chutneys for better texture and taste. Also, runny chutneys can make the makhana bhel soggy.
- Add wet ingredients like chutney in the final stages of preparation to maintain crispiness and texture.
- When ready to serve, quickly mix all the bhel ingredients and serve the makhana bhel chaat immediately to prevent it from becoming soft and soggy.
More Indian Snack Recipes
Phool Makhana Bhel | Makhana Chaat
Ingredients
For Spicy Masala Makhana
- 2 cups phool makhana
- 1 tablespoon ghee (or oil), divided
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon chaat masala
- a pinch black salt
For Makhana Bhel
- 1 small onion finely chopped, (about ½ cup)
- 1 large tomato deseeded and chopped (about ½ cup)
- ¼ cup cucumber finely chopped
- ¼ cup roasted peanuts
- 2-3 tablespoons green chutney finely chopped
- 2-3 tablespoons sweet tamarind chutney
- ½ teaspoon chaat masala
- black salt to taste
- ¼ cup sev or as needed
- 2-3 tablespoons coriander leaves
- 2 tablespoons pomegranate arils
Instructions
For Spicy Masala Makhana:
- Heat ghee in a pan until melted, then add makhanas. Dry roast over very low heat for 4-5 minutes until they become crisp. Keep stirring them in between to prevent makhana from burning.
- To check if they are properly roasted, take one phool makhana in your hand and crush it. If it breaks crisply with a satisfying crunching sound, they are perfectly roasted.
- Now, transfer the roasted lotus seeds to a plate and allow them to cool.
- Next, in the same pan over low heat, add the homemade ghee along with red chili powder, turmeric, chaat masala, and black salt. Mix the ingredients thoroughly.
- Add the roasted makhanas to the pan and mix well. Toss them for about 2 minutes until they are evenly coated with the spices. Allow the makhanas to cool to room temperature.
For Makhana Bhel
- In a large bowl, add spiced roasted makhana, chopped onion, tomato, cucumber, roasted peanuts, green chutney, sweet tamarind chutney, chaat masala, black salt, and lime juice.
- Sprinkle with thin sev, coriander leaves, and pomegranate seeds. Mix everything together quickly and adjust with more chutneys if desired.
- Finally, add it to a serving plate and garnish with sev, coriander leaves, and pomegranate. Serve phool makhana bhel immediately.
Notes
Tips to keep Makahana Bhel crispy for a long while?
- For this recipe, always roast the makhana until they are crispy.
- Use thick, consistent chutneys for better texture and taste. Also, runny chutneys can make the makhana bhel soggy.
- Add wet ingredients like chutney in the final stages of preparation to maintain crispiness and texture.
- When ready to serve, quickly mix all the bhel ingredients and serve the makhana bhel chaat immediately to prevent it from becoming soft and soggy.
Variations
- You can add boiled potato, raw mango, carrots, and moong sprouts to this bhel.
- Add any kind of sev available at your home.
- You may add nuts and seeds to make it extra nutritious.
Nutrition
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Winnie
This was not only simple and quick but also very crunchy,healthy and yummy.
Bhavana Patil
Hi Winnie, I am so glad you liked the recipe 🙂
Avi soni
This food is eaisest,
best ,healthy ,crunchy and tasty.
Bhavana Patil
Thank you so much 🙂