Ingredients
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150 gm Tamarind (Imli)
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1/4 cup Jaggery Powder (Gur Powder / alternatively Sugar can be used)
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1/2 tsp Dry Ginger Powder (Sonth Powder)
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1 tsp Red Chilli Powder
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1/2 tsp Cumin Seeds Powder (Jeera Powder)
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Salt to taste
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2 tbsp Raw Peanuts
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3 Green Chillies
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1 big bunch of Coriander (with stems)
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1/2 Lemon Juice
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2-3 Ice Cubes
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2 tsp Oil
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100 gm Makhana
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Roasted Chana and Peanuts
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Boiled Potato
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Chopped Onion, Raw Mango & Coriander
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Pomegranate Seeds
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Sev
About
Makhana Chana Bhel is a crunchy snack made with roasted Makhana (fox nuts) and Chana (chickpeas), mixed with chopped onions, tomatoes, and a tangy tamarind (imli) chutney, offering a sweet and savory flavor profile. Imli ki mithi chutney is a sweet tamarind-based sauce, coriander spicy chutney, on the other hand, is a vibrant green condiment made from fresh coriander leaves and together, Makhana Chana Bhel with Imli ki mithi chutney and coriander spicy chutney creates a harmonious blend of textures and flavors, perfect for a satisfying snack or appetizer.
Steps
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1
Done
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Heat 2 tsp oil in a pan, add 100g makhana (fox nuts), and roast on low-medium heat until they turn slightly golden-brown. Remove from heat and transfer to a mixing bowl. |
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2
Done
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To the roasted makhana, add roasted chana (chickpeas) and peanuts. Mix well and allow to cool. |
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3
Done
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To the cooled mixture, add boiled potatoes (cubed), chopped onions, raw mango (diced), and chopped coriander. Add some pomegranate seeds for freshness. |
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4
Done
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Add both the Imli ki Mithi Chutney and Tikhi Chutney to the mixture. Mix everything well to coat evenly. |
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5
Done
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Transfer the Makhana Chana Bhel to serving plates. Garnish with sev (fried gram flour vermicelli), chopped coriander leaves, and additional pomegranate seeds for extra flavor and texture. |
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6
Done
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Serve immediately and enjoy the scrumptious Makhana Chana Bhel with the blend of sweet and spicy chutneys enhancing the flavors. |
