Phool Makhana Chivda is a crunchy healthy snack made with roasted makhana (foxnuts), peanuts, sliced coconut, dalia, curry leaves, and a few spices. This easy Makhana Namkeen recipe is a perfect tea-time snack, and you can also prepare it for kitty parties, office potlucks, or after-school snacks for kids.
As soon as the clock strikes 4 in the afternoon, our cravings for tasty nibbles kick in. While samosas and onion pakoras are classic Indian snacks, having them every day can become boring, repetitive, and unhealthy as well.
Don’t worry, though! We have a wonderful alternative: Makhana Chivda.
Just like poha chivda and puffed rice chivda, this snack is not only delicious but also very healthy. It’s a crispy, and flavorful treat that will make your tea time delightful. It’s also a great option to pack as a snack in your kids' lunch boxes.
I have recently started using makhana at home, and everyone in my family loves it. It has so many health benefits and is also good for weight loss.
If you are looking for more inspiration, check out my makhana recipes
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What Is Makhana Chivda?
Makhana Chivda is a popular Indian crunchy snack made from puffed lotus seeds, also known as makhana or fox nuts. To prepare this, you'll need simple and basic ingredients like foxnuts, dried coconut slices, peanuts, dalia, curry leaves, and a few spices.
In addition to enjoying it at tea time, you can also prepare makhana chiwda for impromptu guest gatherings, potlucks, kitty parties, functions, and more.
Ingredients
- Makhana: I used plain phool makhana. Makhanas are easily available in Indian grocery stores. Even though the package says roasted makhana, I highly recommend pre-roast before using them.
- Ghee (or oil): Ghee gives a nice flavor, but you can also replace it with coconut oil or any vegetable oil if you are a vegan.
- Nuts: I used peanuts, cashew nuts, and almonds, but you can also incorporate other nuts of your choice, such as walnuts and pistachios. Peanuts are essential in the chivda, but you can skip them if you have an allergy. You can also use pre-roasted peanuts.
- Dried coconut slices, Roasted Chana Dal: adds perfect texture, crunchiness, and is delicious and nutritious. Roasted Chana Dal is also known as fried gram, or dalia.
- Dry red chilies, Curry leaves: are added for the heat and flavor, respectively. You can replace dried red chilies with red chili powder.
- Spices: I used turmeric powder, red chili powder, and salt.
- Sugar: If possible, use powdered sugar, as it helps balance the flavors in the savory chivda recipe.
How to Make Makhana Chivda (Makhana Namkeen)
How to Roast Makhana:-
Heat 2 teaspoons ghee in a pan, then add 2 cups of Makhanas. Dry roast them on very low heat for 4-5 minutes until 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. Keep it aside.
Heat 1 tablespoon ghee in the same pan, add ¼ cup peanuts, and roast until they turn golden brown.
Then add 2 tablespoons cashews and 2 tablespoons almonds, and saute till they turn light golden in color.
Then add ¼ cup roasted gram dal and ¼ cup sliced dried coconut and fry on medium-low flame until the coconut is roasted well. Do not brown the coconut.
Add 1 stalk curry leaves, 2 dried red chili, and saute for another 30 seconds until the curry leaves become crisp.
Then, add spice powders like ½ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon sugar, and salt. Give a quick mix and switch off.
Add roasted makhana and toss it well for 1-2 minutes.
Allow the makhana chivda to cool down for a while. You can serve it immediately or store it in an airtight container for up to 7 days.
Serving Suggestions
Makhana chivda can be enjoyed on its own or paired with a hot cup of masala tea or adrak chai, making it an ideal choice for a healthy evening snack.
Tips to Make Roasted Phool Makhana Chivda
- Roasting: Make sure to roast makhanas before preparing chivda. Makhanas should be crispy.
- Roast on Low flame: Do everything on low flame to get the perfect texture and taste.
- Make in batches: If you are making it in bulk, do it in batches.
- Storage: This phool makhana chivda recipe remains good at room temperature in an air-tight container for about a week. If they are exposed to air, they get soggy and don't taste well.
Variations
- To make the makhana namkeen recipe more healthy and crunchy, you can add other nuts and seeds, like raisins, magaj / muskmelon seeds, pumpkin seeds, and sunflower seeds.
- If you are vegan, you can replace ghee with coconut oil or olive oil.
- You can adjust the quantity of peanuts and dalia according to your preference. Add more peanuts if you like them, or reduce the amount if you prefer less.
If you like this recipe, then check out more healthy Indian Snack Recipes
Roasted Makhana Chivda (Makhana Namkeen)
Ingredients
For Roasting Makhana
- 2 teaspoons ghee
- 2 cups roasted makhana /foxnut/lotus seed
For Makhana Chivda
- 1 tablespoon ghee (or oil)
- ¼ cup peanuts
- 2 tablespoons cashewnuts optional
- 2 tablespoons almonds optional
- ¼ cup roasted gram dal (dalia)
- ¼ cup dried coconut slices
- 2 dried red chilies
- 1 stalk curry leaves
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- ½ teaspoon sugar optional
- salt to taste
Instructions
- How to Roast Makhana:- Heat ghee in a pan, then add 2 cups of Makhanas. Dry roast them on very low heat for 4-5 minutes until 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. Keep it aside.
- Heat ghee in the same pan, add peanuts, and roast until they turn golden brown.
- Then add cashews and almonds, saute till they turn light golden in color.
- Then add roasted gram dal and sliced dried coconut and fry on medium-low flame until coconut is roasted well. Do not brown the coconut.
- Add curry leaves, red chili, and saute for another 30 seconds until the curry leaves become crisp.
- Then add spice powders like turmeric powder, red chili powder, sugar, and salt. Give a quick mix and switch off.
- Add roasted makhana and toss it well for 1-2 minutes.
- Cool down for a while. Serve makhana chivda namkeen immediately or store in an airtight container for up to 7 days.
Notes
Variations
- You can add other nuts like cashews, raisins, almonds, magaj / muskmelon seeds, sunflower seeds to make the makhana namkeen recipe more healthy and crunchy.
- If you are vegan you can replace ghee with coconut oil or olive oil.
- The quantity of peanuts and dalia can be adjustable as per your liking. If you like more peanuts, add more or you can reduce the quantity.
Tips
- Make sure to roast makhanas before preparing chivda. Makhanas should be crispy.
- Do everything in low flame to get the perfect texture and taste.
- If you are making in bulk, do it in batches.
- This phool makhana chivda recipe remains good at room temperature in an air-tight container for about a week. If they are exposed to air they get soggy and don't taste well.
Nutrition
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PD
Very yummy. Going to make bigger batch.
Bhavana Patil
Thanks for trying and sharing your feedback, glad you liked it.
NEHA
Really superb
It tastes awesome
Bhavana Patil
Thank you so much Neha.
Chaitrali
From the permade makhana also it can be made this bhel ? .directly i can do the spices mix ? Then add the permade makhana .
bhavana
Hey Chaitrali ,Yeah even if store brought plain makhana packet says roasted ,please roast it again to get the best results.It should be crispy when you try to break.Then prepare chivda mix and mix well.hope this helps.