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Home » Recipes » Appetizer & Snacks

Phool Makhana Bhel

Jan 25, 2023. by Bhavana Patil. 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

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.

phool makhana bhel served in a plate garnished with sev and pomegranate with chutneys on the side

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.

Jump to:
  • Ingredients for Phool Makhana Chaat
  • How to Make Phool Makhana Bhel
  • For Makhana Bhel
  • Tips to keep Makhana Bhel crispy for a long while?
  • Variations for Makhana Bhel
  • More Appetizers Ideas
  • More Makhana Recipes
  • Phool Makhana Bhel | Makhana Chaat

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.
Phool Makhana Bhel Ingredients

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 the phool makhanas 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, 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.

step to prepare spicy roasted makhana in a pan collage

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.

step to add veggies, chutney and spices to roasted makhana collage

Garnish with thin sev, coriander leaves, and pomegranate. Quickly mix everything well. Add more chutneys if required.

step to add sev and coriander leaves collage

Finally, add it to a serving plate and garnish with sev, coriander leaves, and pomegranate. Serve phool makhana bhel immediately with Masala chai.

phool makhana bhel served in a plate garnished with sev and pomegranate with a golden spoon and chutneys on the side

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, or else they will turn soft and soggy.

Variations for Makhana Bhel

  • You can 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

  • Paneer Matar Makhana Curry
  • Makhana Kheer
  • Makhana Paratha
  • Chocolate Makhana
  • Moringa Makhana

If you’ve tried this healthy makhana bhel recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

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phool makhana bhel/ makhana chaat served in a plate garnished with sev and pomegranate with chutneys on the side

Phool Makhana Bhel | Makhana Chaat

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 6 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 203
Course: Appetizer
Cuisine: Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

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.
    step to roast the phool makhanas 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, 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.
    step to prepare spicy roasted makhana in a pan collage

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.
    step to add veggies, chutney and spices to roasted makhana collage
  • Garnish with thin sev, coriander leaves, and pomegranate. Quickly mix everything well. Add more chutneys if required.
    step to add sev and coriander leaves collage
  • Finally, add it to a serving plate and garnish with sev, coriander leaves, and pomegranate. Serve phool makhana bhel immediately.
    phool makhana bhel/ makhana chaat served in a plate garnished with sev and pomegranate with chutneys on the side

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: 203kcalCarbohydrates: 25gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 426mgPotassium: 579mgFiber: 8gSugar: 6gVitamin A: 5134IUVitamin C: 10mgCalcium: 76mgIron: 6mg
Keyword makhana bhel, phool makhana chaat
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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62 shares

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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