Makhana Chivda or Makhana Chiwda is a well-known Indian snack mix made from fox nuts, or makhana, and a variety of other nuts, seeds, and seasonings. It is also known as roasted makhana mix.
This crunchy, savory snack is popular for festivals such as Holi and Diwali, as a teatime snack, or to satisfy 4 p.m. hunger pangs.
Makhana or fox nuts were not very common in Bengal during my growing up years. While traveling to Northern parts of India, I had this for the first time as an offering from a temple.
Later when I entered into food blogging, I have seen multiple recipes using makhana including makhana kheer, makhana ki sabji, makhana chaat, spicy makhana and many more.
As makhana is low in calorie, weight watchers can include roasted makhana into their daily food habit. Nowadays phool makhana snacks have been commercialized at industry level and easily available in the market at a high price. However, you can easily prepare this desi trail mix (Indian Trail Mix) at home.
Jump to:
Why Should You Prepare Makhana Chivda
- Easy-to-prepare
- Quick
- Nutritious
- Hassle free storage
- Low calorie snack
Makhana Chivda Ingredients
Makhana: It is the primary ingredient of the dish. It is often referred to as fox nuts or lotus seed.
Assorted Nuts: Cashew nuts and peanuts are easily available and goes well with this mixture.
Spice Powders: Turmeric and red chili powder are two commonly used spice powders for this recipe.
Oil/Ghee: I have used both ghee and oil in this dish. For the recipe, I used vegetable oil.
Others: Salt, curry leaves, dry red chili, fried gram dal, etc.
Instructions
Follow the step-by-step instructions to prepare this makhana chivda recipe.
In a skillet or wok, dry roast the foxnuts, also known as phool makhanas, for 5 to 8 minutes, or until they are crispy to the bite. Keep aside.
Now heat the oil and ghee together. Add the dried red chili and curry leaves. I have used oil and ghee together just to make the snacks low in calorie. However, if you may use ghee alone instead of blending it with oil.
Once they start to crackle, add the fried gram dal, cashew nuts, and peanuts. Roast until lightly golden.
Next, add the spice powders and salt to taste, mix quickly, and turn off the heat. So, spice powders should not burn.
Add the roasted makhanas to the pan and mix well.
Allow the mixture to cool, and Makhana Chivda is ready. Store it in a dry, airtight container.
Serving Suggestions
This Indian style trail mix can be served with a hot cup of tea or coffee. You can also add it to your assorted snacks basket along with other snacks during festival. In addition, this is a delicious, handcrafted gift that goes well with sweets for the Indian celebration.
You can simply enjoy a bowl of makhana chivda anytime. Office workers can keep a small serving of chivda in their bag or desk, which is extremely convenient.
Variations
You can make variation by adding your choice of flavors and nuts in the mixture. Many people prefer to add chaat masala powder and black pepper powder in this.
Along with nuts, you can also add golden and black raisins, cranberry, roasted pumpkin seeds to it.
In addition, you can make makhana poha chivda by combining poha and makhana.
Storage
Allow to cool the mixture before storing. Once cooled down the mixture, store it in a dry and airtight container. You can store the mixture for 7-10 days. Make sure the container lid is properly closed whenever you take out a portion from storage to prevent the mixture from losing its crunch.
You Might Also Like
Masala Chivda
Materials
- 2 cups Phool Makhana (Fox Nuts)
- 20-25 nos Cashew Nuts
- 2-3 tablespoon Peanuts
- 2 tablespoon Fried Gram Dal
- 1 sprig Curry Leaves
- 2-3 no Dry Red Chili
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- Salt to taste
- 1 teaspoon Ghee
- 1 tablespoon Vegetable Oil
Instructions
- Heat a skillet or wok and dry roast the foxnuts, also known as phool makhanas, for 5 to 8 minutes, or until they become crisp to the bite. Keep aside.
- Now heat oil and ghee together. Add dry red chili and curry leaves.
- Once they begin to crackle, add fried gram dal, cashew nuts and peanuts. Roast until light golden.
- Next add spice powders and salt to taste, give a quick mix and turn off the heat.
- Add roasted makhanas to the pan and toss well.
- Allow to cool the mixture and now Makhana Chivda is ready. Store it in a dry and airtight container.
PIN to read it later!
Also find us on:
Facebook | | Pinterest | Twitter | Instagram
If you are trying any of our recipes, we would love to see the pictures of your dishes. Tag us in any of our Social Media Handles or use #motionsandemotions. You can also send us your feedback and pictures at: jhumu.here@gmail.com or motionsemotions.here@gmail.com.
Leave a Reply