Onion – 1 chopped
Tomato – 1, chopped
Boiled potato – 1, peeled and chopped
Black salt – ½ tsp,
Roasted cumin powder – ¼ tsp
Chaat masala – ¼ tsp,
Red chilli powder – as per taste
Green chutney
Tamarind Chutney
Homemade sev – for servings
Coriander leaves – ¼ cup
Curd- ½ cup
Lemon – 1
Ghee- 2 spoon
In a pan, melt the ghee and add the Makhanas. Gently roast them on low flame for 4-5 minutes, or until they turn crispy. Continue to stir them somewhere between so that the makhana does not burn. Crush one Phool makhana in your palm to see whether it has been properly roasted. If it breaks easily and makes a crunching sound, they are properly roasted.
Move the roasted makhana to a platter and set it aside to cool. Then, in the same pan, melt the ghee and add the red chilli powder, turmeric, chaat powder, black salt, and seasoning. Combine thoroughly. Mix in the roasted makhanas well. Toss for around 2 minutes, or until the spices are well distributed. Allow the Makhana to reach room temperature before serving.
Combine the roasted spicy makhana, onion, tomato, coriander leaves, unsalted peanuts, green sauce, sweet tamarind chutney, lime juice, curd, chat masala, and salt in a large mixing bowl. Add diced boiled potato. Mix everything together quickly. If necessary, add extra chutneys. Garnish with onion, tomato, toasted peanuts, sev, and coriander leaves, if desired. Serve the phool makhana bhel right away.
