Makhana chivda | phool makhana namkeen step-by-step recipe with photos.
About this recipe
Makhana chivda is a healthy and delicious snack made with roasted makhana or fox nuts as the main ingredient. Also called phool makhana namkeen, it is very easy to make and a perfect tea-time or after-school snack. Makhana chiwda is also made during Navratri fasting and for Diwali snacks. It is a great make-ahead snack and can be stored for up to two weeks.
Chivda (or chiwda/chevdo) is an Indian snack consisting of a mixture of dry ingredients and spices. The most popular ones are made with beaten rice (poha) or makhana as the main ingredient. This main ingredient is combined with peanuts, dried coconut, other nuts and is seasoned with spices and curry leaves.
Foxnut (or makhana) is the seed from Euryale ferox plant. It is also known as lotus nut or gorgon nut. Known for its health benefits, makhana is slowly gaining popularity across the globe and is recognized as a superfood. Makhana has a low glycemic index, is rich in amino acids, minerals, and fiber. It helps control blood sugar levels, aids weight management, and improves digestion. It also helps slow down the aging process.
I have earlier shared how to make jowar dhani chivda and here is the recipe to make chivda with fox nuts. Read on for ingredients, useful tips, and step-by-step instructions to make this healthy snack.
Makhana: Or fox nuts, this is the main ingredient.
Peanuts, almonds, and cashew: Raw peanuts are fried until crispy. You may also replace it with roasted peanuts. Almonds and cashew are optional ingredients and can be skipped.
Spices: The spices used here are mustard seeds, turmeric powder, and chili powder.
Dried chili and curry leaves: Any variety of dried red chili can be used. Make sure the curry leaves are fried well and are crunchy.
Dried coconut: Dried coconut cut into slices is used. You can also use shredded coconut.
Step by step instructions
Dry roast makhana/fox nuts on low heat until they are golden and crispy, about 8-10 minutes (steps 1,2).
Next, heat oil in the pan. Add peanuts and fry them until they are crispy. Move them to the side of the pan and add almonds and cashew. Fry for one minute (steps 3,4).
Move them to the side of the pan and add mustard seeds, dried red chili, curry leaves, turmeric powder, chili powder, salt, and sugar. Add coconut slices and fry for a few seconds (steps 5,6).
Add the dry roasted makhana and mix well (steps 7,8).
It is really important to dry roast the makhana well. To check if it is done, press a roasted makhana press with your fingers. It should crush and break easily.
Dry roast on low heat as the foxnut may tend to burn if you roast them on high heat.
Instead of dry roasting in a pan, you can also do it in an oven. Spread the fox nut on a wide baking tray. Preheat oven to 300 F (150 C) and roast for 15 minutes.
Always store the chivda only when it cools down completely.
This makhana chiwda can be stored at room temp for up to ten days when placed in an air-tight container. Make sure it is cooled completely before storing and store it immediately after cooling.
Yes. However, use rock salt instead of regular salt if you are making it during fasting.
Click here for more snacks recipes.
This dish is:
- very easy to make
- vegan and gluten-free
- suitable for vrat/fasting
- perfect with a cup of chai
Makhana Chivda | Phool Makhana Namkeen
- 4 cups makhana
- 2 tablespoon oil
- ½ cup peanuts
- ¼ cup almonds
- ¼ cup cashew
- ¼ cup dried coconut slices
- 1 teaspoon mustard seeds
- 4-5 dried red chili
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- 20 curry leaves
- ½ teaspoon sugar
- Salt to taste
- Dry roast makhana/fox nut on low heat until they are golden and crispy (8-10) minutes
- To check if it is done, take a fox nut and press using your fingers. It should crush and break easily. Set the roasted makhana aside
- Next, heat oil in the pan. Add peanuts and fry them until they are crispy
- Move them to one side of the pan
- In the same pan, add almonds and cashew. Fry for one minute
- Next, add mustard seeds and let them crackle
- Add dried red chili, curry leaves, turmeric powder, chili powder, salt, and sugar. Mix well
- Add coconut slices and fry for a few seconds
- Add the dry roasted makhana back to the pan. Mix well
- Serve immediately or store in an air-tight container once cooled