Makhana Bhel Recipe

Name: Makhana Bhel Recipe
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 cups Golden Deer Classic Roast makhana; 1 medium onion, finely chopped; 1 medium tomato, finely chopped; ½ cup boiled potato, diced; ¼ cup fresh pomegranate arils; 2 tbsp green chutney; 2 tbsp sweet tamarind chutney; ½ tsp chaat masala; ¼ tsp red chilli powder; Sev (nylon or bhujia) for garnish; Fresh coriander leaves; Lemon juice to taste; Salt to taste

10 minutesServes 2

A lighter, crunchier twist on Mumbai's iconic street food. Golden Deer classic-roast makhana replaces fried puri for a bhel that's every bit as tangy and chaat-filled, but with half the oil and twice the crunch. Perfect for evening chaat cravings without the post-snack heaviness.

Video coming soon

Ingredients

Method

1
In a large mixing bowl, gently crush the Golden Deer Classic Roast makhana with your hands into bite-sized pieces — aim for halves and quarters, not powder.
2
Add the chopped onion, tomato, boiled potato, and pomegranate arils.
3
Drizzle green chutney and sweet tamarind chutney over the mixture. Toss gently with a spatula — don't overmix or the makhana will lose its crunch.
4
Sprinkle chaat masala, red chilli powder, and a pinch of salt. Squeeze fresh lemon juice over everything.
5
Transfer to serving bowls immediately. Top with a generous handful of sev and fresh coriander leaves.
6
Serve right away — bhel waits for no one. The makhana stays crunchy for about 10–15 minutes after assembling.