Makhana Chivda / Phool Makhana Namkeen
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.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 8
Calories: 165kcal
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
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 sheet. Preheat the oven to 300 F (150 C) and roast for 15 minutes.
Always store the chivda only when it cools down completely.
Calories: 165kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 7mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 50mg | Calcium: 36mg | Iron: 1mg