Roasted Makhana Chivda (Makhana Namkeen)

4.88 from 8 votes

Makhana Chivda Recipe is a crunchy healthy snack made with roasted makhana's (foxnuts), peanuts, sliced coconut, dalia, curry leaves and few spices

Course Snack

Cuisine Indian

Keyword after school snack recipes, chivda recipes, healthy, makhana chivda, phool makhana recipes, tea time snacks, under 15 minutes

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 254kcal

Author Bhavana Patil

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.

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.

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.