Makhana Bhel

Makhana Bhel Puri is a light, crunchy, and flavorful snack — perfect to satisfy your 4 o’clock hunger pangs!
Packed with roasted makhana, peanuts, crispy puris, fresh veggies, and tangy chutneys, it’s a sweet-spicy-tangy delight that’s healthy and addictive!

Ingredients:

For Dry Makhana Chivda:

• 1½ cups Makhana (foxnuts)

• 1 tsp Ghee (for roasting)

• 1 tbsp Ghee (for tadka)

• ¼ tsp Red Chilli Powder

• ¼ tsp Turmeric Powder

• Salt – a pinch

• ¼ cup Peanuts

• ½ cup Potato Farali Mixture (store-bought; includes potato salli, salted peanuts, cashews, raisins)

• Crushed Puris (used for Sev Puri)

• ½ tsp Chaat Masala

• ½ tsp Black Salt

For Fresh Bhel Assembly:

• 1 small Tomato (chopped)

• 1 small Onion (finely chopped)

• 2–3 tbsp Pomegranate Seeds

• 2 tbsp Chopped Fresh Coriander

• Tamarind Chutney (to taste)

• Spicy Mint Chutney (to taste)

• Thin Sev (for garnish)

Instructions:

Step 1: Make Dry Makhana Chivda

1. Roast Makhana:

   • Heat 1 tsp ghee in a pan.

   • Add 1½ cups Makhana and roast on low heat, stirring continuously.

   • To check if done, pick a Makhana and break it — it should snap crisply.

   • (Tip: Alternatively, bake at 120°C for 10–12 minutes or air-fry on low heat.)

2. Tadka for Makhana:

   • Make a well in the center of the roasted Makhana.

   • Add 1 tbsp ghee, ¼ tsp red chilli powder, ¼ tsp turmeric powder, and quickly mix.

   • Sprinkle a pinch of salt and toss well.

3. Roast Peanuts:

   • In a little ghee or oil, fry ¼ cup peanuts until golden and fragrant.

   • Drain excess oil and add to the Makhana.

4. Mix Remaining Dry Ingredients:

   • Add ½ cup Farali potato mixture.

   • Add crushed Puris (hand-crushed).

   • Season with chaat masala and black salt.

   • Toss everything well.

   (Store it in an airtight container for up to 1 week.)

Step 2: Assemble Makhana Bhel

1. In a mixing bowl, take some prepared Dry Makhana Chivda.

2. Add 1 chopped tomato and 1 small chopped onion.

3. Add a few tablespoons of pomegranate seeds.

4. Add 2 tbsp chopped coriander.

5. Drizzle tamarind chutney (sweet-sour) and spicy mint chutney as per your taste.

6. Toss everything gently.

Step 3: Serve

• Garnish with thin sev, more pomegranate seeds, and chopped coriander