Healthy Makhana Bhel
Easy-to-make, healthy Indian Makhana Bhel — a crunchy, tangy, low-calorie snack ideal for evening hunger pangs or tea time.
Ingredients
Equipment
Method
- Heat a pan on low flame. Add the ghee (or oil) and then the phool makhana. Dry-roast by gently stirring until makhana becomes crisp and gives a crunch when you press one between fingers (about 4–5 minutes).
- Once roasted, transfer the makhana to a separate bowl or plate and let it cool to room temperature.
- In a large mixing bowl, combine cooled roasted makhana, chopped onion, tomato and cucumber.
- Add green chutney, tamarind (or date) chutney, chaat masala, red chilli powder (if using), and lime juice. Mix well so the flavours coat the makhana and vegetables evenly.
- If using roasted peanuts and sev (or crushed khakhra), add them now and gently toss to mix.
- Taste and adjust seasoning (salt, spice or tanginess) as preferred. Serve immediately so makhana stays crunchy.
Notes
Serve the bhel immediately — makhana tends to lose crispiness if it sits too long. You can skip sev or khakhra for a gluten-free and lighter version. Adding more veggies or sprouts increases fibre and nutrition. Store leftover roasted makhana in an airtight box for up to a week, then use fresh chutneys and veggies when assembling bhel.