Makhana Bhel Recipe (Roasted Fox Nut Bhel)
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Makhana Bhel is a light, crunchy Indian chaat made with roasted makhana (fox nuts, lotus seeds), chutneys, and spices. It is a variation of the Classic Puffed Rice Bhel Puri Chaat.
This quick snack comes together in 10 minutes and is perfect for evening snacks, tea-time, or festive gatherings. Make it using my easy recipe.
Here are some more Indian Chaat recipes that you may like: Samosa Chaat, Papdi Chaat, Orange Chaat, and Palak Patta Chaat.
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Why You’ll Love This Family Favorite Recipe!
- Ready in under 10 minutes
- A healthier twist on classic bhel puri
- Naturally vegan and gluten-free
- Perfect for evening snacks or party starters
- Easily customizable with chutneys and toppings
Table of Contents
Makhana is a very versatile ingredient. When my son was growing up, I used to give him Roasted Makhana as a snack almost every day. I also make Makhana Kheer, Makhana Raita, and Makhana Phirni using it.
This time, I tried this makhana Bhel, and it was a hit in my family. You must give it a try too.
Ingredients
- Makhana (Fox Nuts, Lotus Seeds) – These are the star ingredient of this recipe.
- Chutneys – The chaat is topped with Spicy Green Chutney and Sweet Tamarind Chutney.
- Spice Powders – You will need Kashmiri red chili powder, chaat masala, and salt.
- Fresh Ingredients – You will need onions, tomatoes, green chilies, cilantro, and lime juice.
- Boiled Potatoes – They give a nice texture to the bhel puri.
- Roasted Peanuts and fine sev (nylon sev) give a nice crunch.
- Oil is needed to roast the makhana. Use any cooking oil. If vegan is not your concern, then you can use ghee as well.
How To Make Makhana Bhel
Roast The Makhana
Step 1: Heat 2 teaspoon oil in a pan over medium heat.
Step 2: Add 3 cups of makhana and roast for 5-6 minutes, stirring continuously until crispy. Cool the roasted makhana for 10 minutes.
Tip: Proper roasting ensures the makhana stays crunchy even after mixing.
Prepare the Bhel Mixture
Step 3: In a large bowl, combine the following ingredients.
- ½ cup chopped red onions
- ½ cup chopped tomatoes
- 1 teaspoon chopped green chilies
- 3 tablespoons chopped cilantro (fresh coriander leaves)
- ½ cup boiled and cubed potatoes (¼-inch cubes)
- 2 tablespoon roasted peanuts
Add Flavor
Step 4: Add the following ingredients and mix gently.
- 3 teaspoons green chutney
- 3 teaspoons tamarind chutney
- ½ teaspoon salt or to taste
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon chaat masala
- 1 tablespoons freshy squeezed lime juice
Assemble The Makhana Bhel
Step 5: Add the roasted makhana to the bowl and toss lightly.
Step 6: Top with ¼ cup of fine sev and serve immediately to keep the makhana crunchy.
Pro Tips By Neha
- Always roast makhana well; under-roasted seeds taste chewy.
- Add chutneys right before serving to prevent sogginess.
- Adjust chutneys and spices to control spice, sweetness and tanginess.
Variations
You can add sprouts, chopped cucumber, chana cur, or pomegranate seeds.
Skip onions and use extra tomatoes for a Jain version.
Serving Suggestions
Serve it as a party appetizer or light evening snack with Masala Chai, Shikanji, or Spiced Buttermilk.
Storage Suggestions
Makhana bhel should be eaten immediately after mixing.
However, you can prep the components ahead:
- Roast makhana and store it in an airtight container for 1 week.
- Chop vegetables in advance and refrigerate.
- Keep the chutneys ready.
Assemble just before serving.
Other Chaat Recipes We Recommend
Chaat/ Street Food
Egg Chaat Recipe
Chaat/ Street Food
Tater Tot Chaat Recipe
Chaat/ Street Food
Ragda Pattice Recipe (Ragda Patties)
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Makhana Bhel Recipe (Roasted Fox Nut Bhel)
Ingredients
- 2 teaspoons oil
- 3 cups makhana (fox nuts, lotus seeds)
- ½ cup chopped red onions
- ½ cup chopped tomatoes
- 1 teaspoon chopped green chilies
- 3 tablespoons chopped cilantro
- ½ cup boiled and cubed potatoes (¼ inch cubes)
- 2 tablespoons roasted peanuts
- 3 teaspoons green chutney
- 3 teaspoons tamarind chutney
- ½ teaspoon salt
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon chaat masala
- 1 tablespoons freshly squeezed lime juice
Instructions
Roast The Makhana
- Heat oil in a pan over medium heat.
- Add makhana and roast for 5-6 minutes, stirring continuously until crispy.
- Cool the roasted makhana for 5 minutes.
Prepare The Bhel Mixture
- In a large bowl, combine onions, tomatoes, green chilies, cilantro, potatoes, and roasted peanuts.
Add Flavors
- Add green chutney, tamarind chutney, salt, chili powder, chaat masala, and lime juice, and mix gently.
Assemble The Makhana Bhel
- Add the roasted makhana to the bowl and toss lightly.
- Top with fine sev and serve immediately to keep the makhana crunchy.
