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.
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.
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.
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.
Give a quick mix and switch off. Add roasted makhana and toss it well.
Cool down for a while. Serve makhana chivda namkeen immediately or store in an airtight container for up to 7 days.
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
- Mexican Style Golgappa with Fruit Pani
- Corn Pakoda
- Airfryer Beetroot Cutlet/Tikki
- Vegetable Rice Cutlet
- Mint Makhana
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
- 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.
- 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.
- 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.
- Give a quick mix and switch off. Add roasted makhana toss it well.
- Cool down for a while. Serve makhana chivda namkeen immediately or can be stored in an airtight container 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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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.