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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Snack
  • Cuisine: Indian

Ingredients

For Roasting Makhana

  • 2 teaspoons ghee
  • 2 cups roasted makhana /foxnut/lotus seed

For Makhana Chivda

  • 1 tablespoon ghee ((or oil))
  • 1/4 cup peanuts
  • 2 tablespoons cashewnuts (optional)
  • 2 tablespoons almonds (optional)
  • 1/4 cup roasted gram dal (dalia)
  • 1/4 cup dried coconut slices
  • 2 dried red chilies
  • 1 stalk curry leaves
  • 1/2 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1/2 teaspoon sugar (optional)
  • salt (to taste)

Method

  1. 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.
  2. Heat ghee in the same pan, add peanuts, and roast until they turn golden brown.
  3. Then add cashews and almonds, saute till they turn light golden in color.
  4. 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.
  5. Add curry leaves, red chili, and saute for another 30 seconds until the curry leaves become crisp.
  6. Then add spice powders like turmeric powder, red chili powder, sugar, and salt. Give a quick mix and switch off.
  7. Add roasted makhana and toss it well for 1-2 minutes.
  8. Cool down for a while. Serve makhana chivda namkeen immediately or store in an airtight container for up to 7 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.