Phool Makhana Bhel

Name: How to cook Phool Makhana Bhel - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sakshi Nillawar

Phool Makhana Bhel

#Mar #W3 #chatrecipe Street Food Challenge Makhana Bhel is a delicious sweet, tangy and spicy cheat recipe prepared with phool makhana (puffed lotus seeds), chopped onions, tomatoes, sweet and spicy chutneys, spices and topped with sev

Ingredient

Food ration :

4 servings

Cooking time :

10 minutes

2 cups

phool makhana

1 tablespoon

ghee (or oil)

1/2 teaspoon

turmeric powder

1 teaspoon

red chili powder

1/2 teaspoon

chaat masala

1 pinch

black salt

small onion finely chopped, (about ½ cup)

large tomato deseeded and chopped (about ½ cup)

1/4 cup

cucumber finely chopped

1/4 cup

roasted peanuts

2-3 tablespoons

green chutney finely chopped

2-3 tablespoons

sweet tamarind chutney

1/4 cup

sev or as needed

2-3 tablespoons

coriander leaves

Cooking instructions

* Step 1

Heat ghee in a pan, then add Makhanas. Dry roast them on very low heat for 4–5 minutes until they are crisp. Keep stirring them in between so that makhana does not burn. To check if they are correctly roasted, take one phool makhana in hand and crush it. If it breaks nicely with a crunching sound, it means they are perfectly roasted.

* Step 2

Now transfer roasted lotus seeds to a plate and let them cool. Then put the ghee in the same pan on low heat, add red chili powder, turmeric, chaat masala, and black salt. Mix well. Add the roasted makhanas and mix well. Toss for about 2 minutes until well coated with spices. Let the Makhana cool to room temperature.

* Step 3

In a large bowl, add spiced roasted makhana, chopped onion, tomato, cucumber, roasted peanuts, green chutney, sweet tamarind chutney, chaat masala, black salt, and lime juice.