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.
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!