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Home » Recipes » Appetizer & Snacks

Phool Makhana Bhel

Published: May 10, 2021 · Modified: Jan 20, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

healthy Phool Makhana Bhel served in a plate garnished with cilantro with sweet and tangy chutney on side
Makhana Bhel

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 states of Bihar in Indian.

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 similar 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.

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, 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.

step to roast makhana in a teaspoon of oil till crisp in a pan collage

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, black salt, and 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.

step to add spices and roasted makhana to ghee collage

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.

step to mix all the ingredients in a bowl collage

Finally, garnish with onion, tomato, roasted peanuts, sev, and coriander leaves. Serve phool makhana bhel immediately.

healthy fox nuts served in a plate garnished with cilantro and sev

Tips to keep Makhana 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. 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, 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

  • Paneer Matar Makhana Curry
  • Makhana Kheer
  • Makhana Paratha
  • Chocolate Makhana
  • Moringa Makhana
Tried this recipe?Don’t forget to give a ★ rating below
makhana bhel served in a plate garnished with sev and coriander

Makhana Bhel Recipe

Bhavana Patil
Makhana Bhel is a delicious sweet, tangy and spicy chaat recipe prepared with phool makhana (puffed lotus seeds), chopped onions, tomatoes, sweet and spicy chutneys, spices and topped with sev
5 from 5 votes
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Servings: 4
Calories : 134
Course: Appetizer
Cuisine: Indian
Diet: Gluten-Free, Vegan, Vegetarian
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

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.
     
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 134kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 89mgPotassium: 229mgFiber: 2gSugar: 2gVitamin A: 541IUVitamin C: 9mgCalcium: 20mgIron: 3mg
    Keyword makhana bhel
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    Reader Interactions

    Comments

    1. Avi soni says

      June 12, 2021 at 2:37 am

      5 stars
      This food is eaisest,
      best ,healthy ,crunchy and tasty.

      Reply
      • Bhavana Patil says

        June 16, 2021 at 6:54 am

        Thank you so much 🙂

        Reply
    2. Winnie says

      November 22, 2021 at 6:51 am

      5 stars
      This was not only simple and quick but also very crunchy,healthy and yummy.

      Reply
      • Bhavana Patil says

        November 22, 2021 at 11:29 am

        Hi Winnie, I am so glad you liked the recipe 🙂

        Reply

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