Makhana Bhel
User Reviews
4.8
Makhana Bhel
Description
This recipe for Makhana Bhel starts by dry roasting makhana until crisp and gently crushing them to a coarse texture. The makhana mix is combined later with a fresh vegetable salad of diced cucumber, onion, tomato, and boiled potato along with pomegranate arils for bursts of sweetness. Roasted salted peanuts, cashews, chickpeas, and pumpkin seeds add additional layers of crunch and flavor.
The mixture is then seasoned with coarse chopped cilantro, fresh mint, green chili, lemon juice, and a combination of tangy tamarind chutney, sweet dates chutney, and green cilantro-mint chutney. Red chili powder, salt, and chaat masala provide characteristic bhel spices, balancing sweet, sour, spicy, and savory notes typical of Indian street snacks.
Before serving, crushed makhana are stirred in to maintain crispness until eaten. Toppings like nylon sev, jalapeño crisps, extra pomegranate, and peanuts can be added. The dish is best enjoyed fresh for its crisp texture and bright taste, making it a lively snack or light meal option.
Ingredients
Produce:
- 100 gms cucumber ½ cup peeled & diced
- 100 gms onion ½ cup diced
- 100 gms tomato ½ cup diced
- ½ cup potato boiled and diced
- ½ cup pomegranate arils
- 10 gms cilantro 2 tbs finely chopped, fresh
- 8 gms mint 2 tbs finely chopped, fresh
- 3 gms green chili 1 teaspoon finely chopped
- 2 tablespoon lemon juice or Lime
Pantry/ Protein:
- 120 gms makhana Fox Nuts: 4 cups
- 227 gms peanuts Roasted salted - ¼ cup
- ¼ cup chickpeas Roasted salted
- ¼ cup cashews Roasted salted
- ¼ cup pumpkin seeds Roasted salted
- ¼ cup jalapeño for topping - Skip for gluten free version, crisp
- ¼ cup nylon sev optional - for topping
Spices:
- ½ teaspoon salt Namak - ½ tsp
- ½ teaspoon red chili powder Laal mirch
- 2 teaspoon chaat masala
- 1 tablespoon cilantro mint chutney green
- 2 tablespoon tamarind chutney sweet
- 2 tablespoon dates chutney sweet
Instructions
- Dry roast makhanas on medium heat till crunchy. Keep stirring in between for even roasting. Makhana can be roasted in the microwave as well.
- Once roasted, let the Makhana cool down and then transfer in a gallon-size Ziploc.
- Secure the Ziploc carefully and roughly crush the Makhanas using a rolling pin.
- In a separate mixing bowl, add all the chopped vegetables and stir.
- Then add roasted peanuts, cashews, chickpeas, pumpkin seeds, and jalapeno crisps. Stir!
- Add, chopped green chilis, cilantro, mint, chutneys, spices, and lime juice.
- Give it a good stir. Keep this mixture separate until ready to serve.
- When ready to serve, stir in crushed roasted Makhanas.
- Before serving topped with some nylon sev (optional), some jalapeno crisps, pomegranate arils and peanuts.
Notes
- Roast the makhana until they are crunchy but not burnt, stirring frequently.
- Crush the roasted makhana gently to avoid powdery texture.
- Keep the mixture separate until ready to serve to retain crunchiness.
- Optional toppings like nylon sev and jalapeño crisps add additional texture and flavor.
- This snack combines sweet, tangy, spicy, and savory elements for a balanced taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 196mg | 8% |
| Potassium | 669mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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