Roasted Makhana Chivda

Roasted Makhana Chivda is a crunchy, healthy, and addictive snack made using superfood makhana seeds, coconut, peanuts, and a few spices.

Prep Time: 5

Cook Time: 15

Servings:

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 cup makhana
Remove it in a bowl.
In the same pan or wok, add ghee or oil
2 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 Chilli, 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.