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Nutrition
Quick & Healthy Mexican Makhana Bhel
Level up your snacking game with this delicious Mexican Makhana Bhel that is sure to have you drooling. Healthy and mindful snacking doesn’t have to be hard, and Natasha Mehta shows you how to do it right!
When you’re looking to get a quick snack on the go, finding healthy options can be challenging. But when you’ve got chef, curator of Tasty Food Tales and Table Scapes Natasha Mehta’s Mexican Makhana Bhel recipe in your repertoire, there’s no need to fear! Make this quick and healthy snack for days where you’re feeling lazy, or want to excite your taste buds with something unique.
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03
serves
189
Kcalories
60
minutes
5/10
simplicity
Easy Steps
01Char grill the tomato on the stove or roast the tomato in the oven for 15 minutes. After the tomatoes have cooled, chop them.
02Roast the makhana in a pot with 1 Tbsp of oil and 1 Tbsp of Salt. Continuously toss the makhana to avoid it from burning. Set aside once roasted.
03In a mixing bowl add the chopped tomatoes, onion, bell peppers, taco seasoning, lime juice, vinegar, oil, salt and pepper. Mix until all the ingredients have come together.
04Add the chunky tomato salsa to the makhana, add the beans and mix well.
- 2 Cups Makhana (roasted)
- 1 Cup of Boiled Kidney Beans
- 2 Tbsp Olive Oil
- 1 Tbsp Pepper
- 1 Tbsp Vinegar
- 1 Tomato (roasted in the oven or char grilled on the stove)
- 2 Tbsp Green Chilies (finely chopped - adjust to taste)
- 1 Small Onion (finely chopped)
- ½ Bell Pepper (finely chopped)
- 1 Cup Corn Chips/Tortilla Chips (lightly crushed)
- Juice of ½ a Lime
- Coriander (for garnishing)
- 1 Tbsp Taco Seasoning
- Salt To Taste
Place into a serving bowl, crush the chips over the makhana and garnish with coriander.
Nutritive Value
- Carbohydrates: 26.3g
- Protein: 5.2g
- Fat: 9.9g
- Fibre: 3.7g
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