Makhana chivda is a 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. Serve it with filter coffee or masala chai for evening snacks.
Why you will love this recipe?
- This makhana chivda is very easy to make.
- It is vegan and gluten-free.
- Chivda is suitable for vrat/fasting. It is also great as a Diwali snack.
Makhana: Or fox nuts, this is the main ingredient.
Peanuts, almonds, and cashews: 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.
See the recipe card for full information on ingredients and quantities.
Step 1: Dry roast makhana/fox nuts on low heat until they are golden and crispy, about 8-10 minutes (images 1 and 2).
Step 2: Next, heat the 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 cashews. Fry for one minute (images 3 and 4).
Step 3: 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 (images 5 and 6).
Step 4: Add the dry roasted makhana and mix well (images 7 and 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 foxnuts 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 the oven to 300 F (150 C) and roast for 15 minutes.
Always store the chivda only when it cools down completely. Also, check out this recipe to make poha chivda.
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, and other nuts and is seasoned with spices and curry leaves.
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.
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Makhana Chivda / Phool Makhana Namkeen
- 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