Makhana Bhel
A mix of roasted fox nuts, chopped vegetables and delicious chutneys; Makhana Bhel is a perfect snack for the hunger pangs without piling up on calories! Super simple and customizable too.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Snack
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 3
Calories: 167kcal
- 3 cups Makhana raw
- ¼ cup Onions finely diced
- ¼ cup Tomatoes finely diced
- ¼ cup Cucumbers peeled and finely diced
- ⅓ cup Dates Tamarind Chutney
- 2 teaspoon Spicy Cilantro Chutney
- 1 teaspoon Chaat Masala
- ¼ cup Crushed Khakhra
- 2 tablespoon Fine sev
- 1 teaspoon Lime Juice
- 1 tablespoon Cilantro chopped
In a large pan heat ghee and toss the makhana so they are coated well.
Let the makhana become crisp, stirring intermittently.
Turn down the heat and let the makhana cool.
In a big bowl add the makhana.
Add finely chopped onions, tomatoes and cucumber.
Next add the chutneys and chaat masala. Mix everything well.
Add the sev, crushed khakhra, cilantro and lime juice. Mix everything well.
Serve immediately topped with some more sev, cilantro and khakhra pieces.
- Roast the makhana on low flame well. Uncooked makhana tend to be chewy and roasting them on on high heat will burn them.
- Serve and enjoy the bhel immediately as the makhana tend to get soggy quickly.
- The recipe is gluten-free if khakhra is skipped.
- Adjust the spice and sweetness with the chutneys and chaat masala.
- Skip adding salt to the makhana while roasting as the other ingredients have enough salt for the bhel.
Calories: 167kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 54mg | Potassium: 612mg | Fiber: 2g | Sugar: 11g | Vitamin A: 216IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg