Makhana Bhel

Step 1: Prepare the Makhana for Roasting

Heat 2 teaspoons of ghee or oil in a hot kadhai (wok). Add approximately 1/4 teaspoon each of red chili powder, black pepper powder, roasted cumin seeds powder, and salt to the oil.

Step 2: Roast the Makhana

Add 2 cups of makhana to the kadhai. Lower the flame to low and roast the makhana for 2-3 minutes, stirring continuously, until they become crunchy. You can test by breaking one to check for crispness.

Step 3: Cool the Makhana

Turn off the flame and transfer the roasted makhana to a plate. Set aside to cool down completely.

Step 4: Prepare the Salad Base

In a mixing bowl, combine 2 tablespoons of finely chopped onion, 2 tablespoons of finely chopped tomato (ensure the pulp is removed), 1 small finely chopped boiled potato, 2 tablespoons of finely chopped cucumber, and 1 finely chopped green chili.

Step 5: Add Lemon Juice

Squeeze the juice of half a lemon into the mixing bowl with the chopped vegetables.

Step 6: Combine Makhana and Salad

Add the cooled, roasted makhana to the mixing bowl with the chopped vegetables. Mix well with a spoon or fork.

Step 7: Add Chutneys and Toss

Add 1-2 teaspoons of green chutney and 1-2 teaspoons of tamarind chutney to the bhel mixture. Toss the ingredients well to ensure everything is evenly coated.

Step 8: Add Fresh Coriander

Add 2 tablespoons of fresh chopped coriander to the bhel and mix it gently.

Step 9: Serve the Bhel

Transfer the prepared makhana bhel into individual serving bowls.

Step 10: Garnish and Enjoy

Garnish each serving with 2 tablespoons of sev/bhujia, 1 tablespoon of fresh chopped coriander, and 2 tablespoons of pomegranate seeds. Serve immediately for the best taste and crunch.

• Mix the makhana and salad components only at the time of serving to maintain crunchiness.

• Adjust the amount of green chili and chutneys according to your spice preference.