Healthy Makhana Bhel (Roasted Foxnut Chaat)
A light, crunchy and nutritious Indian snack made with roasted makhana and fresh veggies — perfect for tea-time or quick munching.
Ingredients
Equipment
Method
- Heat a heavy-bottomed pan or wok on low to medium heat. Add 1/2 tsp ghee (or oil) and let it warm up gently.
- Add 1.5 cups phool makhana and roast them, stirring continuously on low-medium flame until they become crisp and light. This should take about 5–6 minutes. Turn off heat when done.
- Sprinkle 1/4 tsp chaat masala and 1/4 tsp black salt over the hot roasted makhana. Toss well so every piece is lightly seasoned. Let them cool slightly.
- In a medium bowl, add the chopped onion (2 tbsp) and tomato (2 tbsp). Add 1 tsp green chutney and 1 tsp tamarind chutney (if using). Mix gently.
- Add the roasted makhana into the bowl with veggies and chutneys. Mix gently to combine without making the makhana soggy.
- Taste and adjust salt or chutneys if needed. Immediately garnish with finely chopped coriander leaves (1 tbsp). Serve the makhana bhel fresh for the best crunch.
Notes
Serve immediately — roasted makhana will turn soft if left with chutneys or moisture for long. You can dry-roast a larger batch of makhana in advance and store in an airtight container for up to a week. Add veggies and chutneys only just before serving.