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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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Evening Snack, Snack
Cuisine: Indian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups phool makhana (puffed lotus seeds / fox nuts) raw or store-bought, plain
  • 1/2 tsp ghee (or coconut/vegetable oil for vegan option)
  • 2 tbsp onion, finely chopped
  • 2 tbsp tomato, finely chopped
  • 1 tsp green chutney (mint-coriander) adjust to taste
  • 1 tsp sweet tamarind (imli) chutney optional — for tangy-sweet flavour
  • 1/4 tsp chaat masala
  • 1/4 tsp black salt (or regular salt) or as per taste
  • 1 tbsp fresh coriander leaves, finely chopped for garnish

Equipment

  • Wok or heavy bottomed pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the roasted makhana into the bowl with veggies and chutneys. Mix gently to combine without making the makhana soggy.
  6. 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.