Roasted Makhana Chivda is a crunchy, healthy, and addictive snack made using superfood makhana, coconut, peanuts, and a few spices.
This snack can be done in just 20-30 minutes and stays good for a month. It can be enjoyed as a tea-time snack or shared as an edible gift. This is also one of the best high-protein snacks that can be enjoyed as a post-workout snack.
One of the best munching snacks during Indian vrat or upvas or fasting. One can change the recipe to suit one’s preference during fasting.
What is Makahana?
Makhana also known as fox nuts or lotus seeds are consumed during fasting due to their nutritional value. They are believed to be low in cholesterol, and sodium and rich in proteins and other nutrients. This makes them a nutritious snack to munch on.
This foxnut trail mix is loaded with nuts to make it healthier. Half a cup of this trail mix is very filling and nutritious.
I enjoy making such trail mix and they come in handy for my evening snacks along with some tea. I love munching on this Roasted Makhana Chivda, or this Roasted Poha Chivda (Flattened Rice Trail Mix), or this Oats Chivda (Spicy Oats Trail Mix)
Ingredients in Healthy Roasted Makhana Chivda
Makhana or foxnuts is the main ingredient of this recipe.
Next, I have used nuts like almonds, cashews, Brazil nuts, and peanuts. One can replace them or use the one which you like.
Any nuts of choice cane be used. Few add raisins to add to sweetness, I do not like raisins in my trail mix and hence not added. But one can add if you like. Seeds like melon and sunflower can be added too.
I am using dry coconut slices. If you are using fresh coconut slices, shallow fry them thoroughly, or else the chivda might get soggy.
Amchoor powder, chaat masala, curry leaves, green chilies, sugar, and salt are used as flavourings.
I use Demera sugar or brown sugar as a sweetener. One can use jaggery or white granulated sugar too.
Recipe process of Makhana Chivda
I first dry roast the makhana or fox nuts until crunchy. To check if it’s done, just crush it between your hands and they should crush with a slight crunch sound. Next, I roast the nuts and coconut one by one and keep them aside.
Now one can either temper or simply mix in the spices in the mix. I like to make a tempering of ghee, curry leaves, and green chilies. The green chilies are cooked a little more so make it crunchy. It adds a lot of taste to the chivda.
Amchoor powder, chaat masala, sugar, and salt are added in the last to the mixture. That’s it, one delicious healthy cupboard snack is ready.
This mixture is vegan if you are using oil to shallow fry. It is gluten-free too, however, do check the ingredients of amchoor powder (Raw mango powder) and chaat masala. It may have ingredients that are not gluten-free. Eg. asafoetida powder.
This stays good for at least 1 month when stored correctly.
Roasted Makhana Chivda
- 2 Cups makhana
- ⅛ cup almonds
- ⅛ cup cashew
- ⅛ cup Brazil nuts
- 1 teaspoon amchur powder Raw Mango Powder
- 1 teaspoon chaat masala
- ½ cup coconut slices cut lenghtwise – can be replaced with desicaated coconut
- 3-4 green chilies
- Curry leaves
- 1 tablespoon sugar
- 2 tablespoon ghee/oil
- Heat a heavy bottom pan or a wok.
- Dry roast the makhana until they start crunchy or slightly golden brown. To test this, try to break a makhana between your fingers, it should break easily and with a crunch.2 Cups makhana
- Remove it in a bowl.
- In the same pan or wok, add ghee or oil2 tablespoon ghee/oil
- Once hot, add peanuts and shallow fry them on a medium stove.Peanuts
- Remove them in the makhana bowl, once the peanuts are golden brown or start leaving the skin.
- Now add the coconut slices and shallow fry them.½ cup coconut slices cut lenghtwise
- Remove them in the makhana bowl, once the coconut slices are golden brown.
- Similarly, roast the nuts one by one in the same oil/ghee. One can dry roast them too.⅛ cup almonds, ⅛ cup cashew, ⅛ cup Brazil nuts
- Add the green chilies and curry leaves in the same oil, and saute them on a slow stove until they start turning brown and crisp.3-4 green chilies, Curry leaves
- To this add the roasted makhana, nuts, peanuts, and coconut.
- Switch off the stove.
- To this add salt, amchur powder, chaat masala, and sugar.Salt, 1 teaspoon amchur powder, 1 teaspoon chaat masala, 1 tablespoon sugar
- Mix everything evenly and let the mixture cool down completely.
- Once cooled, store it in an air-tight container.
- Standard US-size cups and spoons are used. 1 Cup = 236 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
- The recipe proportion for nuts is just a guideline. One can use more or less as required.
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