About the Recipe
Makhana Bhel is very Healthy. It is with high nutritional and medicinal value. It is very famous in Bihar and People Really like to eat. It has a great taste and is a good snack. It's very easy to make.It has low calories. But It is an instant snack you can't keep for a long time. You just make and serve that time. it is really spicy and yummy. we should take it into our diet.
I generally prepare the chutneys and roasted makhana's the day before and when I am ready to serve the next day I just chop the veggies and assemble everything together. You can store the spicy roasted makhanas for up to a week in an air-tight container.
Ingredients
Ingredients:-
For Thick Coriander Chutney-
1 tbs raw peanuts
1 garlic clove
1-2 green chilies
Salt
1 bunch of coriander leaves
3-4 ice cubes
1/2 lemon juice
1/2 tbs water
For sweet tamarind chutney-
1/2 tbs water in a heated pan
1/2 cup jaggery (gud)
2 tbs tamarind pulp (extracted by keeping tamarind in warm water for 30 minutes)
1 tsp red chili powder
Salt
For roasting makhana (foxnuts):
3-4 tsp oil
Some Raw Peanuts
Salt
1/2 tsp red chili powder
150 gm Foxnuts / Lotus Seeds (roast on medium flame)
Red Chilli powder
For Mixing of bhel-
finely chopped tomatoes
finely chopped onions
finely chopped raw mangoes
Coriander leaves
Preparation
Step 1:
For Making Thick Coriander Chutney-
In a mixie jar, we will take 1 tbs raw peanuts, 1 garlic clove. Add 1-2 green chilies and salt. Crush all the dry ingredients first. Now in the mixie add 1 bunch of coriander leaves. Add few ice cubes so that, chutney doesn’t get black (You can skip also). Add 1/2 lemon juice. You can also add mint leaves if you like, Chutney should be thick and not liquidy, so we should use less water, as Makhana tends to get chewy very quickly. Add just 1/2 tbs water and churn, Our green coriander chutney is ready!
Step 2:
For Making sweet tamarind chutney-
Now we make sweet imli (tamarind) chutney. sweet imli (tamarind) chutney. Heat up a pan and add 1/2 tbs water. Add 1/2 cup jaggery (gud), and let it melt on medium flame. Water is added just to ensure jaggery doesn’t stick to the surface. Add 1.5 tbs tamarind pulp. Add 1 tsp red chili powder and salt. Mix well and let it cook for 7 minutes. Chutney will on its own get thick as it cools down
Step 3:
For Roasting Makhana-
In a pan, take 3-4 tsp oil and first take peanuts for roasting. Add salt and 1/2 tsp red chili powder. Take out peanuts and now roast foxnuts (makhana). Add salt and red chili powder, Roast at low to medium flame for 10-12 minutes. Add peanuts back. Take out roasted nuts in a bowl and let them cool down
Step 4:
Mixing Bhel (Makhana)
Add finely chopped tomatoes, onions, raw mangoes. you can also add pomegranates, boiled potatoes, what You like in raw format, Add coriander chutney & tamarind sweet chutney
Mix quickly. Garnish with coriander leaves and besan sev. Makhana Bhel is ready, eat it instantly!