Recipe of the Month – Spicy Masala Makhana

Recipe Title : Spicy Masala Makhana

Nidhi Nahata

Ingredients:

2 cups phool makhana

½ teaspoon turmeric powder

1 teaspoon red chili powder

½ teaspoon chaat masala

a pinch of black salt

Method:

Heat a pan and dry roast the phool makhana on very low heat for 4-5 minutes until crisp. Stir occasionally to avoid burning.

To check doneness, crush one phool makhana; it should break with a crisp sound.

Transfer the roasted makhana to a plate and let them cool.

In the same pan, add ghee, red chili powder, turmeric, chaat masala, and black salt. Mix well.

Add the roasted makhana, tossing for about 2 minutes until well-coated with spices. Let it cool to room temperature.

Makhana Bhel:

Ingredients:

Spiced roasted makhana:

1 large tomato, deseeded and chopped (about ½ cup)

¼ cup cucumber, finely chopped

¼ cup roasted peanuts

2-3 tablespoons green chutney

2-3 tablespoons sweet tamarind chutney

Coconut to garnish

½ teaspoon chaat masala

Black salt to taste

¼ cup sev or as needed

2-3 tablespoons coriander leaves

2 tablespoons pomegranate seeds

Lime juice

Method:

In a large bowl, combine spiced roasted makhana with tomato, cucumber, roasted peanuts, green chutney, sweet tamarind chutney, chaat masala, black salt, and lime juice.

Garnish with thin sev, coriander leaves, and pomegranate seeds. Mix well.

Finally, transfer to a serving plate, garnish with additional sev, coriander leaves, coconut and pomegranate. Serve phool makhana bhel immediately. Enjoy!

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