What is Makhana
Euryale ferox, also known as prickly waterlily, is a plant species native to Southern and Eastern Asia. This plant produces edible starchy white seeds, commonly called foxnuts, lotus seeds, or Makhana. Makhana is often consumed by roasting and seasoning with spices. It is an excellent source of several essential nutrients and a great addition to a healthy diet. Makhana is low in cholesterol, fat, and sodium, making it an ideal snack for untimely hunger pangs. Makhana is a great source of protein and fiber while being rich in antioxidants and iron. It is often a popular snack among kids, and parents pack it in lunch boxes and snack containers because it is nutritious and travel-friendly. Makhana is commonly used during fasting days. Some people also use it to make various recipes, such as desserts, curries, and snacks. These seeds are loved by many and are excellent for everyone. Today, I am sharing my favorite Makhana recipe – Makhana Chaat.
Makhana Chaat
This chaat recipe mixes vegetables, dry chutney, peanuts, bhuna chana, and roasted Makhana. It offers a great variety of flavors, from spicy and tangy to salty, making it a perfect tea-time snack. This bhel can be easily customized based on your preference and should be consumed immediately after preparation to avoid getting soggy. Once you have roasted the Makhana, boiled the potato, and made the dry chutney, preparation is simple and quick. This chaat is a powerhouse of nutrients and fiber, making it a healthy alternative to street-side chaat recipes. It is perfect for any occasion or celebration as a starter or appetizer. This chaat recipe fits the bill of someone who is always looking for easy yet delicious and healthy snacks.
Step-by-step process
Roast the Makhana For Masala Makhana
Makhana: I used plain phool Makhana (lotus seeds), readily available in Indian grocery stores. Despite the package saying “roasted makhana,” I highly recommend pre-roasting before use. Ghee (or oil): Ghee gives a pleasant nutty flavor, but you can replace it with any cooking oil. Spices: red chili powder, turmeric powder, and black salt.
Sukhi bhel Chutney:
To make this bhel, you will need special dry chutney. You will need cilantro, mint leaves, Ginger, green chilies, daliya dal, cumin seeds, salt, black salt, black pepper powder, and lemon juice. You can make this chutney ahead of time and store it in the jar in the fridge.
For Bhel
Vegetables: I used finely chopped onion, tomato, cucumber, and boiled potatoes. Peanuts: I used readymade roasted peanuts, which are readily available in Indian stores. You can use salted or unsalted peanuts, which add a nice crunch. Bhuna chana (roasted kala chana) is also readily available in Indian grocery stores. Sev: Sev is a crispy and fine gram flour noodle known as nylon sev or nylon vermicelli. It’s readily available in Indian grocery stores. Make sure to use fresh ingredients for the best-tasting bhel. Spices: I used chaat masala. Lemon juice: Freshly squeezed lemon juice tastes the best and gives a refreshing taste. For garnish: Cilantro (coriander leaves) for the final touches.
Put ghee, salt, turmeric powder, and chili powder in a big mixing bowl and mix well. Add Makhana and mix until the Makhanas are nicely coated. Set the air fryer at 375 degrees F. for 4 minutes. Let the air fryer preheat. Once preheated, remove the air fryer basket and add the makhanas. Airfry them for 4 minutes, stirring once in between. When done, the makhanas should be crisp and break easily. Keep them aside. Note – 1. You might hear the noise as the Makhana circulates in the air fryer (they are super light, so this happens); that is normal and okay. 2. To roast the makhanas on the stovetop, Follow step one. Then, Roast the makhanas in a pan on medium heat until they crisp up, about 6-7 minutes. Remove the makhanas from the pan.
Let’s make sukha bhel
Put all the chutney ingredients (Cilantro, Mint, Daliya dal, Ginger, green chilies, Salt, Black salt, black pepper powder, cumin seeds, and lemon juice) in a blender jar. Crush them into a coarse powder. Set them aside. Note: This sukha bhel chutney recipe makes ¾ cups of chutney. We will use this chutney as required and store the remaining in the fridge for later use.
Take roasted Masala Makhana in a big mixing bowl. Add peanuts, Bhuna chana, boiled potatoes, chopped tomato, chopped cucumber, chopped onion, 3 to 4 tablespoons of prepared sukha bhel chutney, chaat masala, cilantro, lemon juice, and sev. Mix everything well. Give a taste test and add some more bhel chutney if required. Serve it immediately. Enjoy!!
Variations for Makhana Bhel
Add pomegranate seeds, raw mango, carrots, and moong sprouts to this bhel. You can add green chutney, sweet chutney, and garlic chutney instead of dry bhel chutney.
Make-Ahead instructions
You can prep all the ingredients, like dry chutney, roast the Makhana, boiled potatoes, and roasting peanuts, chop veggies a day before, and store them in the fridge. Assemble the bhel just before serving.
Roast the makhanas well to make them crispier. Serve and enjoy the bhel immediately, as the Makhana tends to get soggy quickly. The recipe is gluten-free. Keep all the ingredients ready before assembling the bhel. Mix the moist ingredients (tomato, onion, cucumber, and potato) with dry ingredients only when ready to serve. Adjust the dry bhel chutney as per your personal preferences. This recipe can easily be doubled or tripled. Pack each ingredient separately in small boxes to carry this makhana chaat for picnics or gatherings. Once you are ready to serve, mix everything in a large mixing bowl and serve.
More Chaat Recipes
Samosa Chaat Sukha Bhel Dal Pakwan Dahi Vada Pani Puri
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