Makhana Bhel
- 3 1/2 cup makhana
- 1 tbsp oil
- 1/4 cup raw peanuts
- 5 tbsp finely chopped onions
- 5 tbsp deseeded and finely chopped tomatoes
- 5 tbsp finely chopped cucumber
- 2 tosp finely chopped coriander (dhania)
- 1 tsp finely chopped green chillies
- 2 tbsp sweet chutney
- 1 tosp green chutney
- 1/2 tosp lemon juice salt to taste
- 1/4 cup pomegranate seeds (Anardana)
- 5 tbsp nylon sev
Instructions
- To roast makhana, Heat 1 tbsp oil in a broad non-stick pan, add the lotus seeds, and sauté on a medium flame for 4 to 5 minutes. Keep aside.
- Heat the remaining 1 tbsp oil in the same non-stick pan.
- Add chili powder, chaat masala, turmeric powder, and salt and sauté on a medium flame for 10 seconds.
- Add the roasted makhana, toss well, and cook on a medium flame for 2 minutes. Keep aside.
How to proceed
- Heat 1 tbsp oil in a broad non-stick pan, add the peanuts, and sauté on a medium flame for 2 to 3 minutes. Keep aside.
- In a deep bowl, add the
- roasted masala makhana,
- onions, tomatoes, cucumber, coriander, green chilies, sweet chutney, green chutney, lemon juice, salt, pomegranate seeds, and sev and toss well.
- Serve immediately.