Makhana Bhel is a delicious sweet, tangy, and spicy healthy chaat recipe prepared with Phool makhana (puffed lotus seeds), onions, tomatoes, sweet and spicy chutneys, spices, and topped with sev. Make this quick and easy makhana bhel for your next evening snack or a chaat party.
Makhanas are popularly known as lotus seeds, fox nuts, Euryale ferox, gorgon nuts, and phool makhana. It’s actually the puffed lotus seeds or the puffed fox nuts that have high nutritional and medicinal values and mostly grown in the states of Bihar in Indian.
Makhana means "puffed lotus seeds" and Bhel means "everything mixed together". Makhana Bhel recipe is a low-calorie and healthy dish that can be prepared in very little time. This dish is prepared similar to the traditional Bhel Puri recipe and great for potlucks, parties, or evening snacks.
I generally prepare the chutneys and roasted makhana's the day before and when I am ready to serve the next day I just chop the veggies and assemble everything together. You can store the spicy roasted makhanas for up to a week in an air-tight container.
Other Chaat recipes are Corn Bhel, Dahi-papdi-chaat(Sweet Potato), Tomato Slice Chaat, Boondi Bhel.
How to Make Phool Makhana Bhel
For Spicy Masala Makhana
Heat ghee in a pan, add Makhana's, and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana does not burn.
To check if they are roasted properly just take one phool makhana in hand and crush it, if it breaks nicely with a crunching sound that means they are perfectly roasted.
Now transfer roasted lotus seeds to a plate and let them cool.
Then put the ghee in the same pan on low heat, add red chili powder, turmeric powder, chaat masala, black salt, and salt, mix well.
Add the roasted makhanas and mix well. Toss them for about 2 minutes until the spices are well coated. Let the Makhana cool to room temperature.
For Bhel
In a large bowl, take the roasted spiced makhana, onion, tomato, coriander leaves, roasted peanuts, green chutney, sweet tamarind chutney, lime juice, chat masala and salt.
Quickly mix everything well, add more chutneys if required.
Finally garnish with onion, tomato, roasted peanuts, sev, and coriander leaves. Serve phool makhana bhel immediately.
Tips to keep Makahana Bhel crispy for a long while?
- Always roast the makhana's until they are crispy for this recipe.
- Use thick consistency chutneys for better texture and taste. Also, runny chutneys can make the makhana bhel soggy.
- Add wet ingredients like chutney's only at the last while preparing the dish.
- When you are ready to serve, mix all the ingredients of bhel quickly and serve the makhana bhel chaat immediately else they will turn soft and soggy.
Variations
- You can also add pomegranate seeds, boiled potato, raw mango, carrots, cucumber, moong sprouts to this bhel.
- Add any kind of sev available at your home.
More Appetizers Ideas
- Barbeque Nation Style Cajun Potatoes
- Makhana Chivda
- Chocolate Makhana
- Mexican Style Golgappa with Fruit Pani
- Corn Pakoda
- Bread Pizza
More Makhana Recipes
Makhana Bhel Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
For Masala Makhana
- 2 cups phool makhana
- 1 tablespoon ghee or oil
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon chat masala
- a pinch black salt
For Bhel
- 1 small onion finely chopped, (about ½ cup)
- 1 large tomato deseeded and chopped (about ½ cup)
- ¼ cup roasted peanuts
- 1 green chili optional
- 2-3 tablespoons coriander leaves finely chopped
- ½ teaspoon chaat masala
- juice of lime juice
- 2-3 tablespoons green chutney
- 2-3 tablespoons sweet tamarind chutney
- salt to taste
For Garnishing
- sev as needed
- onion finely chopped
- roasted peanuts
- coriander leaves
Instructions
For Spicy Masala Makhana:
- Heat ghee in a pan, add Makhana's and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana does not burn.To check if they are roasted properly just take one phool makhana in hand and crush it, if it breaks nicely with a crunching sound that means they are perfectly roasted.Now transfer roasted lotus seeds to a plate and let them cool.
- Put the ghee in the same pan on low heat, add red chili powder, turmeric powder, chaat masala, black salt, and salt, mix well.
- Add the roasted makhanas and mix well. Toss them for about 2 minutes until the spices are well coated. Let the Makhana cool to room temperature.
For Bhel
- In a large bowl, take the roasted spiced makhana, onion, tomato, coriander leaves, roasted peanuts, green chutney, tamarind chutney, lime juice, chat masala and salt.
- Quickly mix everything well, add more chutneys if required.
- Finally garnish with onion, roasted peanuts, sev and coriander leaves. Serve phool makhana bhel immediately.
Notes
Tips to keep Makahana Bhel crispy for a long while?
- Always roast the makhana's until they are crispy for this recipe.
- Use thick consistency chutneys for better texture and taste. Runny chutneys can make the makhana bhel soggy.
- Add wet ingredients like chutney's only at the last while preparing the dish.
- When you are ready to serve, Mix all the ingredients of bhel quickly and serve the makhana bhel chaat immediately else they will turn soft and soggy.
Variations
- You can also add pomegranate seeds, boiled potato, raw mango, carrots, cucumber, moong sprouts to this bhel.
- Add any kind of sev available at your home.
Nutrition
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Avi soni says
This food is eaisest,
best ,healthy ,crunchy and tasty.
Bhavana Patil says
Thank you so much 🙂
Winnie says
This was not only simple and quick but also very crunchy,healthy and yummy.
Bhavana Patil says
Hi Winnie, I am so glad you liked the recipe 🙂