Makhana Chaat, a nutritious and attractive dish, is among the best strategies to include nutrient-rich fox nuts into our common food plan. It makes a superb teatime snack. A easy but tasty chaat meal that comes collectively shortly when you have chat chutneys readily available. Roasted Phool makhana (Fox Nuts) are combined in a creamy yoghurt sauce and topped with tamarind jaggery chutney, inexperienced chutney, and spices. Phool Makhana chaat has a considerably candy, tangy, and spicy flavour. The dish is gluten-free and can preserve you happy for a very long time.
To make this you will have these ingredients-
Makhana / Fox Nuts - 3 cups
Roasted peanuts - ¼ cup
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,
Pink chilli powder - as per style
Inexperienced chutney
Tamarind Chutney
Home made sev - for servings
Coriander leaves - ¼ cup
Curd- ½ cup
Lemon - 1
Ghee- 2 spoon
In a pan, soften the ghee and add the Makhanas. Gently roast them on low flame for 4-5 minutes, or till they flip crispy. Proceed to stir them someplace between in order that the makhana doesn't burn. Crush one Phool makhana in your palm to see whether or not it has been correctly roasted. If it breaks simply and makes a crunching sound, they're correctly roasted.
Transfer the roasted makhana to a platter and set it apart to chill. Then, in the identical pan, soften the ghee and add the crimson chilli powder, turmeric, chaat powder, black salt, and seasoning. Mix totally. Combine within the roasted makhanas effectively. Toss for round 2 minutes, or till the spices are effectively distributed. Permit the Makhana to achieve room temperature earlier than serving.
Mix the roasted spicy makhana, onion, tomato, coriander leaves, unsalted peanuts, inexperienced sauce, candy tamarind chutney, lime juice, curd, chat masala, and salt in a big mixing bowl. Add diced boiled potato. Combine the whole lot collectively shortly. If essential, add additional chutneys. Garnish with onion, tomato, toasted peanuts, sev, and coriander leaves, if desired. Serve the phool makhana bhel straight away.
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