Makhana Bhel: Nutritious, Delicious, Low-Calorie Snack

Makhana Bhel is one of those most underrated snacks that is easy to make, delicious and nutritious. And if you are a chat lover like me, this recipe is just for you.

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Truth be told, if chat is on offer, I can forsake most other foods. While Pani Puri tops the list of my favourites, the next on the list is Bhel. While the traditional Bhel made with kurmura/murmura (puffed rice) what I love most, I have come to like this Makhana Bhel a lot. So much so, that I make this Makhana chat more often than not.

About Phool Makhana or Foxnuts

In the past few years, Phool Makhana or Foxnuts has become very popular in India and is recommended by most nutritionists and dieticians as a part of a healthy Indian diet.

Sometimes erroneously called Lotus seeds, Makhana is:

• ideal for managing sugar levels in diabetics because it has a very low glycemic index.
• high in fibre and so helps digestion & control hunger pangs. Isn’t that what we all look for when on a weight-loss regime? 🙂
• an excellent source of plant-based protein.
• helps improve bone strength as it is rich in calcium.
• high in anti-oxidants, potassium, manganese, magnesium, thiamine, and phosphorus.

Read more about Phool Makhana and its benefits.

Some tips that will help you make a crisp and delicious Phool Makhana Bhel

• Roast the Makhana on low to medium heat to ensure that they become crisp inside and outside.
• You can roast the Makhana in advance, let it cool and then store it in an air-tight container. These roasted Makhana (when flavoured with salt) is a delicious snack in itself.
• I add Chat Masala and salt to the roasted Makhana so that the flavours do not get lost because of the Chutneys.
• You can easily buy all the chutneys used to make this and other chaats. Many leading food brands now make and sell these chutneys.
• Make and serve the Makhana Bhel immediately as the roasted Makhana tends to soften because of the moisture in the onions, tomatoes and chutneys.

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Recipes with Phool Makhana

The best way to enjoy Foxnuts is to simply roast them in the tiniest bit of ghee (oil, if you are vegan) till they are crisp and then sprinkle them with salt. You can also add flavour by using pepper, red chilli powder, chaat masala and more.

Here are a couple of recipes that you can use:

• Spicy Roasted Phool Makhana | A Low Calorie Snack
• Makhana Kheer

Then of course, there is always this Makhana Bhel.

How to Make Makhana Bhel

1. Roasting the Phool Makhana
   1. In a heavy bottomed kadai/wok, over medium heat, melt 1/2 tsp ghee. Vegans can use oil.
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   2. Add 2 cups Makhana and roast till they are crisp. Do this on low to medium heat to ensure the foxnuts are roasted on the inside too and do not burn on the outside.
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   3. Turn off the heat.
   4. Add a pinch of salt and 1/3 tsp chat masala, and toss the Makhana so that they are well-coated.
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   5. Set aside to cool a bit.
2. Making the Makhana Bhel
   1. Transfer the roasted Makhana into a bowl.
   2. Add 2 tbsp finely chopped onion, 2 tbsp finely chopped tomato, 1/2 tsp date-tamarind chutney, 1/2 tsp spicy coriander chutney, and an optional 1/2 tsp of spicy garlic chutney, and mix well.
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   3. Divide into 2 serving bowls.
   4. Garnish with finely chopped coriander and some thin Sev.
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3. Serve Makhana Bhel immediately.  

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Recipe for Makhana Bhel

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Makhana Bhel | Phool Makhana Chat

Aruna

Makhana Bhel is a delicious, easy to make and light on the stomach snack.

Crisp from the roasted Makhana (foxnut), this Phool Makhana Chaat is sweet, spicy and just a touch tangy as well.

The Makhana Bhel is just perfect as a tea-time snack and is a great way to include the highly nutritious Foxnut in your diet.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2 People

Equipment

• Wok
• Spatula
• Bowl
• Spoon
• Chopping Board and Knife

Ingredients

  

1x2x3x

• 2 Cups Phool Makhana (Foxnuts)
• 2 tbsp Onion (Finely Chopped)
• 2 tbsp Tomato (Finely Chopped)
• 1 tsp Date Tamarind Chutney
• 1 tsp Spicy Green Chutney
• 1/2 tsp Spicy Red Chutney

For Garnish

• 4 tsp Sev (Thin Variety)
• 1 tsp Coriander (Finely Chopped)

For Flavour

• 1/4 tsp Salt
• 1/2 tsp Chat Masala

For Roasting

• 1/2 tsp Ghee

Instructions

 

Roasting the Phool Makhana

• In a heavy bottomed kadai/wok, over medium heat, melt 1/2 tsp ghee. Vegans can use oil.
• Add 2 cups Makhana and roast till they are crisp.

  Note: Do this on low to medium heat to ensure the foxnuts are roasted on the inside too and do not burn on the outside.
• Turn off the heat.
• Add a pinch of salt and 1/2 tsp chat masala, and toss the Makhana so that they are well-coated.
• Set aside to cool a bit.

Making the Makhana Bhel

• Transfer the roasted Makhana into a bowl.
• Add 2 tbsp finely chopped onion, 2 tbsp finely chopped tomato, 1 tsp date-tamarind chutney, 1 tsp spicy coriander chutney, and an optional 1/2 tsp of spicy garlic/red chutney, and mix well.
• Divide into 2 serving bowls.
• Garnish each bowl with finely chopped coriander and thin Sev.
• Serve Makhana Bhel immediately.

Notes

• Roast the Makhana on low to medium heat to ensure that they become crisp inside and outside.
• I add Chat Masala and salt to the roasted Makhana so that the flavours do not get lost because of the Chutneys.
• You can easily buy all the chutneys used to make this and other chaats.
• Make and serve the Makhana Bhel immediately as the roasted Makhana tends to soften because of the moisture in the onions, tomatoes and chutneys.

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!