Bombay Bhel — Chef Avtar Singh Rana

Air-Fried Fox Nuts & Mixed Seed Bhel

Serves: 4
Preparation: 15 minutes
Cooking: 8–10 minutes

Ingredients

For the crispy base

• 3 cups fox nuts (makhana)
• 1 tbsp olive oil or avocado oil
• ½ tsp Kashmiri red chili powder
• ½ tsp roasted cumin powder
• ¼ tsp black salt
• ¼ tsp chaat masala

Mixed seed blend

• 1 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
• 1 tsp sesame seeds
• 1 tsp flax or chia seeds
• 1 tbsp roasted peanuts, roughly crushed

Fresh ingredients

• ½ cup finely diced tomato
• ¼ cup finely diced red onion
• ¼ cup cucumber
• ¼ cup pomegranate arils
• 2 tbsp fresh coriander
• 1 green chili, finely chopped
• 1 tbsp fine sev, optional

Chutneys

• 2 tbsp tamarind-date chutney
• 2 tbsp mint-coriander chutney
• 1 tsp lemon juice

Method

1. Air-fry the makhana: Toss fox nuts with oil, then air-fry at 350°F (175°C) for 7–9 minutes, shaking once or twice, until crisp. Cool completely.
2. Toast the seeds: Dry-toast pumpkin seeds, sunflower seeds and sesame seeds for 2–3 minutes; cool and combine with the crushed peanuts.
3. Season: Toss the cooled makhana with cumin powder, chili powder, black salt and chaat masala.
4. Build the bhel: Add tomato, onion, cucumber, green chili, coriander, pomegranate and the mixed seed blend.
5. Finish: Add tamarind-date chutney, mint-coriander chutney and lemon juice; toss immediately before serving so the makhana stays crisp.
6. Plate: Serve in a papad basket or elegant bowl, finish with pomegranate, microgreens, a light sprinkle of sev and a few drops of both chutneys.

Chef Avtar’s Signature Touch

Keep the makhana completely dry and crisp until the last moment, and balance the dish with four elements: crunch, sweetness, tang and fresh herbaceous heat.

Crisp • Healthy • Vibrant • Innovative
Traditional Indian soul, reimagined with modern technique.