Phool Makhana Bhel | Makhana Chaat - Indian Veggie Delight

5 from 6 votes

Phool Makhana Bhel | Makhana Chaat

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

Course Appetizer

Cuisine Indian

Keyword makhana bhel, phool makhana chaat

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 203kcal

Author Bhavana Patil

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.

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

Nutrition