Heat ghee in a pan, then add Makhanas. Dry roast them on very low heat for 4–5 minutes until they are crisp. Keep stirring them in between so that makhana does not burn.
To check if they are correctly roasted, take one phool makhana in hand and crush it. If it breaks nicely with a crunching sound, it means they are perfectly roasted.

Now transfer roasted lotus seeds to a plate and let them cool.
Then put the ghee in the same pan on low heat, add red chili powder, turmeric, chaat masala, and black salt. Mix well.
Add the roasted makhanas and mix well. Toss for about 2 minutes until well coated with spices. Let the Makhana cool to room temperature.

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

Garnish with thin sev, coriander leaves. Quickly mix everything well. Add more chutneys if required.

Finally, add it to a serving plate and garnish with sev, coriander leaves. Serve phool makhana bhel immediately.