Phool Makhana Bhel is a delicious sweet, tangy, and spicy, healthy chaat recipe prepared with makhana (puffed lotus seeds/fox nuts), 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. However, it's the puffed lotus seeds or the puffed fox nuts that have high nutritional and medicinal values and are mostly grown in the state of Bihar in India.
Makhana means "puffed lotus seeds," and Bhel means "everything mixed together" Makhana Bhel recipe is a low-calorie, healthy dish that you can prepare in very little time. This dish is prepared similarly to the traditional Bhel Puri recipe and is great for potlucks, parties, or evening snacks.
I prepare the chutneys, and roasted makhana's the day before, and when I am ready to serve the next day, I chop the veggies and assemble everything. You can store the spicy roasted makhanas in an air-tight container for up to a week.
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Ingredients for Phool Makhana Chaat
For Spicy Masala Makhana
- Makhana: I used plain phool makhana (or lotus seed). Makhanas are easily available in Indian grocery stores. Even though the package says roasted makhana, I highly recommend pre-roast before using them.
- Ghee (or oil): Ghee gives a nice flavor, but you can also replace it with coconut oil or any vegetable oil if you are a vegan.
- 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: Dry roast or air fry the peanuts. They add a nice crunch.
- Sev: Thin sev (or nylon sev) is used. You can buy a packet from the Indian store.
- Spices: I used chaat masala and black salt.
- Chutneys: I used 2 chutneys to make this chaat. Coriander mint chutney: It is made from coriander (cilantro), mint, green chilies, and lemon juice. It adds a bright, refreshing, tangy, and spicy flavor. Tamarind date chutney: Also known as imli ki chutney or meethi chutney. It is made from tamarind, date, jaggery, and ginger powder. It adds a sweet and tangy taste.
- Garnish: I used pomegranate arils and coriander leaves.
How to Make Phool Makhana Bhel
For Spicy Masala Makhana
Heat ghee in a pan, then add Makhanas. 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 correctly roasted, take one phool makhana in hand and crush it. If it breaks nicely with a crunching sound, it 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, chaat masala, and black salt. Mix well.
Add the roasted makhanas and mix well. Toss for about 2 minutes until well coated with spices. Let the Makhana 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.
Garnish with thin sev, coriander leaves, and pomegranate. Quickly mix everything well. Add more chutneys if required.
Finally, add it to a serving plate and garnish with sev, coriander leaves, and pomegranate. Serve phool makhana bhel immediately with Masala chai.
Tips to keep Makhana Bhel crispy for a long while?
- Always roast the makhana until they are crispy for this recipe.
- Use thick consistent chutneys for better texture and taste. Also, runny chutneys can make the makhana bhel soggy.
- Add wet ingredients like chutney only at the last while preparing the dish.
- When you are ready to serve, mix all the ingredients of bhel quickly. Serve the makhana bhel chaat immediately, else they will turn soft and soggy.
Variations for Makhana Bhel
- You can also add pomegranate seeds, boiled potato, raw mango, carrots, cucumber, and moong sprouts to this bhel.
- Add any kind of sev available at your home.
More Appetizers Ideas
- Bhel Puri Chaat
- Corn Bhel
- Boondi Bhel
- Barbeque Nation Style Cajun Potatoes
- Avocado Golgappa
- Corn Pakoda
- Bread Pizza
More Makhana Recipes
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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 pomogranate
Instructions
For Spicy Masala Makhana:
- Heat ghee in a pan, then add Makhanas. 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 correctly roasted, take one phool makhana in hand and crush it. If it breaks nicely with a crunching sound, it 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, chaat masala, and black salt. Mix well.
- Add the roasted makhanas and mix well. Toss for about 2 minutes until well coated with spices. Let the Makhana 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.
- Garnish with thin sev, coriander leaves, and pomegranate. Quickly mix everything well. Add more chutneys if required.
- 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?
- 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.
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 🙂