Makhana Walnut Bhel. Serve the Makhana Walnut Bhel immediately. You can garnish it with some onions, coriander leaves and sev. Makhana Bhel, an Indian snack that is sure to tantalize your taste buds!
You can have Makhana Walnut Bhel using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Makhana Walnut Bhel
- You need 1 cup of roasted Makhana/foxnut.
- Prepare 2 tbsp of roasted walnut pieces.
- You need 1 of small onion finely chopped.
- Prepare 1 of tomato finely chopped.
- It’s 1 tbsp of mint and coriander spicy chutney(used in bhelpuri).
- Prepare 1 tbsp of khajur chutney(used in bhelpuri).
- It’s to taste of Salt.
- It’s 1/2 tsp of Chaat masala.
- It’s as needed of Besan Sev to garnish.
- Prepare 2 tsp of Finely chopped fresh coriander leaves to garnish.
Superfood makhana are rich in proteins and fibre and low in fat. Makhanas are a very good source of calcium. They also contain magnesium, potassium and phosphorus in good amount. Makhana is also known as phool makhana, popped water lily seeds, popped lotus seeds, fox nut & gorgon Better than dry fruits like almonds, walnuts, coconut and cashews in terms of sugar, protein.
Makhana Walnut Bhel instructions
Dry roast makhana in Airfryer for 5-7 mins or in pan till crispy. Roast walnut pieces also. Keep all required ingredients ready to prepare Bhel..
In mixing bowl add roasted makhana, chopped onion and tomato pieces, mix mint+ coriander chutney, khajur chutney, salt, walnuts, little besan sev. Mix well..
Transfer in serving plate. Sprinkle chat masala, garnish with besan sev & chopped fresh coriander leaves..
Serve/ Relish Delicious & nutritious Makhana- Walnut Bhel..
Makhana Nutritional Value of Makhana Health Benefits of Makhana Uses of Makhana Side-Effects & Allergies of Makhana Origin And Cultivation of Makhana. phool makhana is a good snack for those who have sleeping disorder. Instead of taking sleeping pills, snaking phool makhana is a much healthier solution to deal with insomnia. Roasted makhana recipe - makhana or phool makhana or lotus seeds is an ingredient I have seen often living in India. If you have tasted the makhana with prashad then they are soft. Phool Makhana or Crispy Lotus pop seeds grow on the leaf in a pond or ideally in stagnant water.
