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Home » Recipes » Appetizer & Snacks

Makhana Chivda Recipe

Oct 19, 2022. by Bhavana Patil. 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

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.

Makhana Chivda served in a bowl

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.

Makhana is widely used in Indian cuisine like Spicy roasted makhana, caramel makhana, Makhana kheer, Makhana raita, Chocolate Makhana, Paneer matar makhana curry, Moringa Makhana, etc.

What is Chivda?

Chivda or Chiwda is made with poha / beaten rice flakes is a very popular savory tea-time snack in India.

In this recipe, I have replaced poha with roasted phool makhana.

How to Make Makhana Chivda

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 does not 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.

roasted phool makhana

Heat ghee in the same pan, add mustard seeds, lets them crackle, and then add peanuts roast until golden brown.

step to roast peanuts collage

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.

step to roast dry coconut and dalia collage

Add curry leaves, red chili, asafoetida (hing), 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.

step to add curry leaves and spices collage

Give a quick mix and switch off. Add roasted makhana and toss it well.

step to add makhana to mixture collage

Cool down for a while. Serve makhana chivda namkeen immediately or store in an airtight container for up to 7 days.

phool makhana chivda in a pan

Variations

  • You can add other nuts like cashews, raisins, almonds, 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.

Tips to make Makhana Chivda

  • 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 it 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.

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
Tried this recipe?Don’t forget to give a ★ rating below
phool makhana chivda served in a bowl

Makhana Chivda

Bhavana Patil
Makhana Chivda Recipe is a crunchy healthy snack made with roasted makhana's (foxnuts), peanuts, sliced coconut, dalia, curry leaves and few spices
4.88 from 8 votes
Print Recipe Pin Recipe
Servings: 2
Calories : 252
Course: Snack
Cuisine: Indian
Diet: Vegan, Vegetarian
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

Ingredients
  

measuring cup used 1 cup = 250 ml

  • 1 cup roasted makhana /foxnut/lotus seed
  • 3 teaspoon ghee or coconut or olive oil
  • ½ teaspoon mustard seeds
  • 2 tablespoon peanuts
  • 2 tablespoon roasted gram dal /dalia
  • few curry leaves
  • 1 red chilli
  • few dried coconut slices
  • generous pinch of asafetida(hing)
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ¼ 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 does not 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.
    step to roast makhana in a teaspoon of oil till crisp in a pan collage
  • Heat ghee in the same pan, add mustard seeds lets them crackle, and then add peanuts roast until golden brown.
    step to roast peanuts collage
  • 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.
    step to roast dry coconut and dalia collage
  • Add curry leaves, red chili, asafoetida (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.
    step to add curry leaves and spices collage
  • Give a quick mix and switch off. Add roasted makhana toss it well.
    step to add makhana to mixture collage
  • Cool down for a while. Serve makhana chivda namkeen immediately or can be stored in an airtight container up to 7 days.
    phool makhana chivda served in a bowl

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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 252kcal
Keyword after school snack recipes, chivda recipes, healthy, makhana chivda, phool makhana recipes, tea time snacks, under 15 minutes
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Reader Interactions

Comments

  1. Chaitrali says

    August 05, 2020 at 4:21 am

    From the permade makhana also it can be made this bhel ? .directly i can do the spices mix ? Then add the permade makhana .

    Reply
    • bhavana says

      August 05, 2020 at 7:12 pm

      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.

      Reply
  2. NEHA says

    October 27, 2022 at 9:05 pm

    5 stars
    Really superb
    It tastes awesome

    Reply
    • Bhavana Patil says

      November 01, 2022 at 1:57 pm

      Thank you so much Neha.

      Reply

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