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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.