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.
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