Makhana Chivda Recipe is a crunchy healthy snack made with roasted makhana's (foxnuts), peanuts, sliced coconut, dalia, curry leaves and few spices
measuring cup used 1 cup = 250 ml
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.
- 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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- 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.