Phool Makhana Chivda recipe is a crunchy healthy snack made with roasted makhana's (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 it is 4 o'clock in the afternoon, our bellies start to growl for some tasty nibbles. Sandwiches, samosas, and pakoras are among the traditional Indian foods, but eating them every other day might get boring, repetitive, and unhealthy as well. What do you think? Not to worry! Here, we provide you with a mouthwatering snacking dish.
This snack is a wonderful afternoon treat. It is not only delicious but also very healthy to have. It is called Makhana Chivda. This snack dish is everything you need to make your tea time delicious—crispy, tangy, and flavorful.
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.
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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, along with a few other ingredients. To prepare this, all you need are some simple and basic ingredients such as foxnuts, dried coconut slices, peanuts, dalia, curry leaves, and a few spices.
Besides having it for tea-time, you can also make it for your impromptu guest gatherings, potlucks, kitty parties, functions, and much more.
Ingredients
- Makhana: I used plain phool makhana (or lotus seed). 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 use other nuts of your choice, like walnuts and pistachios. Peanuts are a must in the chiwda, you can skip them if you are allergic.
- Dried coconut slices, Roasted Chana Dal: adds perfect texture, crunchiness, delicious and nutritious. Roasted Chana Dal is also known as fried gram, 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. Turmeric gives a yellow color to the dish, so don't skip it.
- Sugar: Use powdered sugar if possible. It helps to balance the flavors of the savory chiwda recipe.
How to Make Makhana Chivda
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, and 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.
Serving Suggestions
Makhana chivda can be enjoyed on its own or paired with a hot cup of masala tea or coffee, making it an ideal choice for a delightful evening snack.
Tips to make 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
- You can add other nuts and seeds, like raisins, magaj / muskmelon seeds, and 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.
More Healthy Snack Recipes
- Corn Bhel
- Poha Chivda
- Mexican Style Golgappa with Fruit Pani
- Corn Pakoda
- Airfryer Beetroot Cutlet/Tikki
- Vegetable Rice Cutlet
- Mint Makhana
More Makhana Recipes
- Spicy Roasted Makhana
- Caramel Makhana
- Makhana Kheer
- Makhana Raita
- Chocolate Makhana
- Paneer Matar Makhana Curry
- Moringa Makhana
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Makhana Chivda
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 tablespoon cashewnuts optional
- 2 tablespoon 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.
Chaitrali says
From the permade makhana also it can be made this bhel ? .directly i can do the spices mix ? Then add the permade makhana .
bhavana says
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.
NEHA says
Really superb
It tastes awesome
Bhavana Patil says
Thank you so much Neha.