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 pomegranate arils

Instructions

For Spicy Masala Makhana:

Heat ghee in a pan until melted, then add makhanas. Dry roast over very low heat for 4-5 minutes until they become crisp. Keep stirring them in between to prevent makhana from burning.
To check if they are properly roasted, take one phool makhana in your hand and crush it. If it breaks crisply with a satisfying crunching sound, they are perfectly roasted.
Now, transfer the roasted lotus seeds to a plate and allow them to cool.
Next, in the same pan over low heat, add the homemade ghee along with red chili powder, turmeric, chaat masala, and black salt. Mix the ingredients thoroughly.
Add the roasted makhanas to the pan and mix well. Toss them for about 2 minutes until they are evenly coated with the spices. Allow the makhanas to 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.
Sprinkle with thin sev, coriander leaves, and pomegranate seeds. Mix everything together quickly and adjust with more chutneys if desired.
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?

For this recipe, always roast the makhana until they are crispy.
Use thick, consistent chutneys for better texture and taste. Also, runny chutneys can make the makhana bhel soggy.
Add wet ingredients like chutney in the final stages of preparation to maintain crispiness and texture.
When ready to serve, quickly mix all the bhel ingredients and serve the makhana bhel chaat immediately to prevent it from becoming soft and soggy.

Variations

You can add boiled potato, raw mango, carrots, and moong sprouts to this bhel.

Add any kind of sev available at your home.

You may add nuts and seeds to make it extra nutritious.

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

Nutrition