Makhana Bhel

Ingredients:

For Makhana bhel

½ cup makhana (fox nuts), roasted

1 small tomato, finely chopped

1/4 small cucumber, finely chopped

1 tablespoon onion, finely chopped

1 tablespoon pomegranate seeds

1 tablespoon fresh coriander leaves, chopped

½ teaspoon chaat masala

¼ teaspoon cumin powder (roasted)

¼ teaspoon red chili powder (adjust to taste)

½ teaspoon lemon juice

Salt to taste

For Mint-Coriander chutney

1/4 cup fresh mint leaves

1/4 cup fresh coriander leaves (cilantro)

1 small green chili (adjust to taste)

1/2-inch piece of ginger

1 small garlic clove (optional)

1 tablespoon lemon juice

¼ teaspoon roasted cumin powder

Salt to taste

2-3 tablespoons water (adjust for consistency)

For Tamarind chutney

1 tablespoon tamarind pulp (or tamarind paste)

1 tablespoon jaggery (adjust to taste)

¼ teaspoon cumin powder (roasted)

¼ teaspoon ginger powder (optional)

¼ teaspoon black salt (or regular salt)

¼ teaspoon red chili powder (optional, for spice)

2-3 tablespoons water (adjust for consistency)

½ teaspoon lemon juice (optional, for extra tang)

Directions:

For Tamarind chutney

Soak about a small piece of tamarind in warm water for 10–15 minutes, then mash it and strain to get the pulp.

In a small saucepan, add the tamarind pulp, jaggery or sugar, roasted cumin powder, ginger powder (if using), black salt, and red chili powder.

Add 1 tablespoon of water and cook the mixture on low to medium heat, stirring occasionally, for about 3–5 minutes until the jaggery or sugar dissolves completely and the chutney thickens slightly.

If the chutney is too thick, add 1–2 more tablespoons of water to reach the desired consistency. The chutney should be pourable but not too runny.

For Mint–Coriander chutney:

Rinse the fresh mint leaves and coriander leaves thoroughly to remove any dirt or impurities.

Roughly chop the mint and coriander leaves to make blending easier. Peel the ginger and garlic (if using) and chop into smaller pieces for easy blending.

In a blender or food processor, add the mint leaves, coriander leaves, green chili, ginger, garlic (optional), lemon juice, sugar (if using), roasted cumin powder, and salt.

Add 2–3 tablespoons of water to help blend the ingredients into a smooth paste. If you like a thinner consistency, you can add more water as needed.

For Makhana Bhel

Heat a pan on medium heat and dry roast the makhana (fox nuts) for 5-7 minutes until they become crispy. Make sure to stir occasionally to avoid burning them.

Once roasted, set them aside to cool.

Finely chop the tomato, cucumber, and onion (if using). If you have pomegranate seeds, chop them and set them aside.

In a mixing bowl, combine the roasted makhana, chopped vegetables (tomato, cucumber, onion), and pomegranate seeds (optional).

Add chaat masala, roasted cumin powder, red chili powder, and salt to taste. Mix everything gently to ensure the spices are evenly distributed.

Add tamarind chutney for sweetness and tang, and mint-coriander chutney for a spicy kick.

Squeeze fresh lemon juice on top for added zest.

Garnish with fresh coriander leaves.

Serve immediately to maintain the crunch of the makhana bhel