Snack
Makhana Bhel
About this dish
Makhana Bhel is a crunchy, savory Indian snack made with roasted fox nuts (makhana), peanuts, puffed rice, and a tangy tamarind chutney, all tossed with onions, tomatoes, and fresh cilantro. Hailing from the streets of Mumbai, this healthier twist on classic bhel puri swaps out fried puri for roasted makhana, making it a guilt-free indulgence.
The nuttiness of makhana pairs beautifully with the spicy-sweet chutneys, offering a satisfying crunch in every bite.
Ingredients
UK and US measurements are both included for every recipe.
makhana
grain100 g
Imperial measurement: 3.5 oz
roasted peanuts
protein50 g
Imperial measurement: 1.75 oz
puffed rice
grain50 g
Imperial measurement: 1.75 oz
onion
vegetable1 small
tomato
vegetable1 small
tamarind chutney
other2 tbsp
green chutney
other1 tbsp
chaat masala
spice½ tsp
red chili powder
spice¼ tsp
salt
seasoningto taste
sev
other3 tbsp
fresh cilantro
herb2 tbsp chopped
lime juice
liquid1 tsp
Method
Roast the makhana
PT4MHeat a non-stick pan on medium. Add makhana and dry roast for 3-4 minutes, stirring frequently, until they turn crisp and light. Transfer to a large mixing bowl.
Prepare vegetables
PT2MFinely chop the onion and tomato. Set aside.
Combine dry ingredients
PT1MAdd the roasted peanuts, puffed rice, and chopped vegetables to the bowl with makhana.
Add spices and chutneys
PT1MSprinkle chaat masala, red chili powder, and salt (if using) over the mixture. Add tamarind chutney and green chutney. Mix gently until everything is well coated.
Garnish and serve
PT1MSqueeze lime juice, sprinkle sev and cilantro, and toss lightly. Serve immediately for maximum crunch.
Equipment
- non-stick pan
- large mixing bowl
Nutrition facts
Tips
- Make sure makhana is roasted until just crisp, over-roasting can make them bitter.
- Assemble the bhel just before serving to keep it crunchy—it won't hold well for long after mixing with chutneys., Adjust chutney quantities to suit your taste, for a spicier kick, add more green chutney or a pinch of black salt.
- If you're nut-free, simply omit the peanuts and add extra sev or roasted chickpeas for crunch.
Serving suggestions
- Serve immediately after assembling, garnished with extra sev and a wedge of lime on the side. Perfect as an evening snack or party appetizer alongside chai.
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Recipe by
Ravi Malhotra
Specialises in Indian cuisineRavi Patel makes butter chicken so creamy it's basically a dessert. No regrets.
Describe yourself in three words: Rich, smooth, 'more butter' energy.