Makhana Chivda Recipe is a crunchy healthy snack made with roasted makhana’s(foxnuts) ,peanuts, sliced coconut, dalia ,curry leaves and few spices.This easy Makhana Chivda Recipe is a perfect tea time snack and you can also prepare it on kitty parties ,office pot lucks or after school snacks for kids.
I have recently started using makhana at home and everyone in my family loves it.It has so many health benefits and also good for weightloss.
Makhana is widely used in Indian cuisine like spicy roasted makhana, caramel makhana, makhana kheer, makhana raita, matar makhana curry etc.
WHAT IS CHIVDA?
Chivda or Chiwda is made with poha / beaten rice flakes is a very popular savory teatime snack in India.
In this recipe i have replaced poha with roasted makhana.
VARIATIONS TO MAKE MAKHANA CHIVDA
- You can add other nuts like cashews ,raisins ,almonds ,Magaj / muskmelon seeds, sunflower seeds to make dish 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 TO MAKE MAKHANA CHIVDA
- Make sure to roast makhana’s before preparing chivda.Makhana’s 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.
- The makhana chivda remains good at room temperature in an air tight container for about a week.If they are exposed to air they get soggy and doesnot taste well.
CHECKOUT OTHER HEALTHY SNACK RECIPES
Mexican Style Golgappa with Fruit Pani
Airfryer Beetroot Cutlet/Tikki
HOW TO MAKE MAKHANA CHIVDA
Ingredients
- roasted makhana /foxnut/lotus seed
- ghee or coconut or olive oil
- mustard seeds
- peanuts
- roasted gram dal /dalia
- few curry leaves
- red chilli
- few dried coconut slices
- asafetida(hing)
- turmeric powder
- red chilli powder
- sugar (optional)
- salt to taste
HOW TO ROAST MAKHANA:-
Heat ghee in a pan or kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesnot burn.
To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.Now transfer makhanas to a plate and let them cool.
Heat ghee in the same pan ,add mustard seeds lets them crackle and then add peanuts roast until golden brown.
Then add roasted gram dal along with sliced dried coconut and fry on medium-low flame till coconut is roasted well.Do not brown the coconut.
Then add curry leaves ,red chili , asafetida(hing) and saute for another 30 seconds till 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 toss it well.
Cool down for a while serve immediately or can be stored in an airtight container upto 7 days.
MAKHANA CHIVDA RECIPE CARD
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Makhana Chivda
Ingredients
measuring cup used 1 cup = 250 ml
- 1 cup roasted makhana /foxnut/lotus seed
- 3 teaspoon ghee or coconut or olive oil
- 1/2 teaspoon mustard seeds
- 2 tablespoon peanuts
- 2 tablespoon roasted gram dal /dalia
- few curry leaves
- 1 red chilli
- few dried coconut slices
- a generous pinch of asafetida(hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon sugar (optional)
- salt to taste
Instructions
- How to Roast Makhana:- Heat ghee in a pan or kadai and add 1 cup of Makhana and dry roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesnot burn.To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.Now transfer makhanas to a plate and let them cool.
- Heat ghee in the same pan ,add mustard seeds lets them crackle and then add peanuts roast until golden brown.
- Then add roasted gram dal along with sliced dried coconut and fry on medium-low flame till coconut is roasted well.Do not brown the coconut.
- Then add curry leaves ,red chili , asafetida(hing) and saute for another 30 seconds till 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 toss it well.
- Cool down for a while serve immediately or can be stored in an airtight container upto 10 days.
Nutrition
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