Makhana Chivda is a crunchy and light savoury snack made by pan roasting makhana with cashews, peanuts and spices. Makhana Chivda is a healthy and quick to make evening snack time and for sudden visitors at home.
This is just a handy snack to make for tea time and desserts at home. It does not need much effort and comes together in 15 minutes. You can make it by roasting makhana in ghee until crispy then adding nuts and spices. It stays crispy for few days in a jar.
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About Makhana Chivda
Makhana Chivda is made using makhana, fried gram dal, peanuts and cashews. These ingredients come together to make a snack with nice crunch. The makhana gives it light and airy texture. The cashews and peanuts adds richness and crunch to the snack.
The fried gram dal brings slight sweetness that balances the spices. When you roast everything together the flavours blend and create something really nice. It comes out crispy when fresh from the pan and stays crispy even after few days.
You can adjust the spice level based on what you like. The curry leaves adds earthy flavour that completes the snack. Some people add extra nuts and some keep it simple. The texture is light and it is not too heavy to eat. After it cools down completely it becomes crunchy and flaky.
I usually make makhana chivda during festival time and for unexpected guests. My family loves the crispy texture and mild flavour. It tis a raditional snack but I make it quick and simple at home.
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Makhana Chivda Ingredients
- Makhana - I used makhana for the base. It gives light and crispy texture when roasted properly. These puff up and become crispy in minutes.
- Fried gram dal - I added this for sweetness. It is already roasted so you just need to toss it and it turns golden quickly.
- Peanuts - I used unsalted peanuts for this. They roast quickly and adds protein and crunch to the mix.
- Cashews - I used whole cashews. They become golden and adds richness without overpowering the other flavours.
- Curry leaves - I prefer fresh ones. They add flavour that complete the snack and give nice taste.
- Turmeric powder - I added for warmth and colour. It gives subtle flavour and nice golden colour to everything.
- Red chilli powder - I used for heat and colour. Adjust based on how spicy you like it and taste as you go.
- Salt - I added to taste. Start with less because you can always add more but you can't take it out.
How to make Makhana Chivda Step by Step
1.Measure and get ready with the ingredients. Heat ghee in a pan - add makhana roast until crisp. If you break and see it should be crisp that is the correct stage.
2.Transfer to plate and set aside. Heat oil in the same pan - add fried gram dal and peanuts roast until golden then add cashews.
3.Roast until golden brown. Then add curry leaves along with spice powders and salt.
4.Give a quick mix and switch off. Add roasted makhana toss it well.
Cool down for a while then store or serve immediately.
Expert Tips
- Makhana roasting - I always check if makhana is completely crisp. Break one and look inside to make sure it is crisp. Soft makhana will get chewy once it cools down and that not good.
- Use ghee - I roast makhana in ghee because it gives better flavour than oil. For nuts and dal, oil works fine and helps save money.
- Curry leaves - I add them right before switching off heat so they stays crisp. They add flavour that you can't get from spices alone and make difference.
- Spice balance - I start with less chilli powder and adjust. You can always add more if you like more it more spicy.
- Cooling - I let it sit on plate for few minutes after roasting. Any moisture will make it soggy so this step is important.
- Roast separately - I roast each ingredient at its own time. Don't throw everything in at once or some will burn and taste bad.
Serving and Storage
Serve makhana chivda fresh or at room temperature with tea or coffee. It pairs well with evening time and fill you up nicely. You can store this in airtight container at room temperature and it stay good for 4 to 5 days without any problem.
FAQS
1. Can I use store bought roasted makhana?
No you need to roast it fresh in ghee for best flavour. Store bought ones are not crispy enough and taste different.
2. What if makhana is not available?
You can make similar chivda with popcorn or other nuts too.
3. Can I add nuts?
Yes almonds, walnuts or pistachios work well. Just add them at same time as cashews and roast together.
4. How spicy should it be?
This recipe is mild. You can increase chilli powder for more heat based on what you prefer and like.
5. Can I make it ahead?
Yes you can make it day before if needed. Store in airtight jar for best result and it stay crispy.
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📖 Recipe Card
Makhana Chivda Recipe
Ingredients
- 1 cup phool makhana
- 2 tablespoon fried gram dal
- 2 tablespoon peanuts
- 10 cashews
- few curry leaves
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- salt to taste
Instructions
- Heat ghee in a pan - add makhana roast until crisp. If you break and see it should be crisp that is the correct stage. Transfer to plate and set aside.
- Heat oil in the same pan - add fried gram dal and peanuts roast until golden then add cashews. Roast until golden brown.
- Then add curry leaves along with spice powders and salt. Give a quick mix and switch off.
- Add roasted makhana toss it well.
- Cool down Makhana Chivda for a while, then store or serve immediately.
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