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phool makhana chivda served in a bowl
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4.8 from 5 votes

Makhana Chivda

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 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 252kcal
Author Bhavana Patil


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.
    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



  • 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.


Calories: 252kcal