Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Cool the Makhana

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

4. 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.

5. 5.Add Lemon Juice

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

6. 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.

7. 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.

8. 8.Add Fresh Coriander

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

9. 9.Serve the Bhel

   Transfer the prepared makhana bhel into individual serving bowls.

10. 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.