Makhana Namkeen is a delicious snack, and it is crispy, crunchy, mild to moderately spicy, slightly tangy, and savory! This healthy Chivda comprises phool makhana (fox nuts), almonds, cashews, roasted chana dal, and seasonings.
This roasted Makhana Chivda comes together quickly and stays fresh for longer at room temperature. The Namkeen is light, healthy, vegan, and perfect with tea or coffee!
What is Makhana?
Makhana are also known as fox nuts, lotus seeds, and phool makhana. These seeds are often used in Indian savory and sweet dishes. They are a high source of protein and fiber, along with some micronutrients. Fox nuts are high in antioxidants, and they are often used as dietary food for weight loss.
About Makhana Namkeen
Chivda is one of the most popular Indian snacks. There are many Chivda or Namkeen recipes with different ingredients and spices. Even the recipe for Makhana Namkeen and its ingredients may vary depending on the region.
I made this Chivda with makhana, almonds, cashews, roasted chana dal, curry leaves, and some basic spices and seasonings.
It makes an excellent snack for tea time or a healthy munching between meals. Roasted makhana is light, healthy, delicious, vegan, and flavorful. Making roasted Makhana Chivda at home is simple and easy, and it is much better than a store-bought.
When making teatime snacks, I always prefer to make Murmura (Mamra) Chivda, Roasted Poha Chivda, and Makhana Chivda. All these Chivda recipes are easy and quick to make, and they are much better than fried snacks.
This Namkeen recipe is highly customizable, and you can add other elements of your choice. Such as peanuts, melon seeds, pistachios, or other nuts of choice.
Makhana are filling, and at the same time, they are low in calories. If you want to exclude nuts, you can make this Chivda by adding peanuts and roasted chana dal to makahana.
Why You Will Love This Chivda
- This recipe is straightforward and comes together within a few minutes.
- Mild to moderately spicy (to taste), full of nuts, crunchy and crispy.
- Roasted Makhana Chivda is light, healthy, vegan, addictive, satisfying, and delicious.
- It is great as a snack for traveling, picnics, between meals, or with a cup of tea.
- It has a longer shelf life and stays fresh at room temperature.
- Also, it is an excellent alternative to deep-fried snacks.
- This Chivda can be made and enjoyed all around the year.
Ingredients
- Oil: The recipe does not require a lot of oil, and it is perfect for the vegan recipe. However, you can also use ghee to add more flavors to the Namkeen.
- Makhana: Makhana are easily available in any Indian grocery store or online. They are also known as phool makhana, lotus seeds, and fox nuts.
- Nuts: I have added almonds and cashews to this Namkeen. Also, I have cut them into halves for even distribution in the Chivda.
- Roasted Chana Dal: It is my favorite element to add to Chivda. But you can skip it or replace roasted chana dal with peanuts.
- Curry Leaves: These leaves add aroma and flavor to the Makhana Namkeen. But if you can not find the curry leaves, skip them.
- Spices and Seasonings: All we need is essential kitchen spices and seasonings: salt, black salt, black pepper, red chili powder, and chaat masala. Black salt adds a pleasant earthy flavor, but if you do not have it, skip it and adjust the regular salt accordingly.
How To Make Makhana Namkeen
- Heat 1 tablespoon oil in a skillet or pan over medium heat.
- Add makhana to the pan, and toast until they are crispy, stirring continuously for about 8-10 minutes.
- Taste one or two makhana to make sure they are well-toasted and crunchy.
- Transfer the makhana to a large mixing bowl.
- Heat the remaining 1 tablespoon oil in the same pan over medium heat and add almonds, cashews, and roasted chana dal.
- Roast the nuts and chana dal for 4-5 minutes or until they are golden and crunchy.
- Stir continuously to avoid burning.
- Transfer the nuts and chana dal to the mixing bowl with the toasted makhana.
- Turn the heat on low and add curry leaves in the same pan.
- Stir continuously until the curry leaves are crispy and wilted.
- It will take about a minute.
- Turn off the heat and add curry leaves to the mixing bowl with makhana and nuts.
- Stir in salt, black salt, black pepper, red chili powder, and chaat masala with the makhana and nuts.
- Toss well so that the spices coat well to the makahana and nuts.
Storing Suggestion
- Serve the Makhana Namkeen at room temperature. For later use, store the Chivda in an airtight container, and it can be kept at room temperature for two weeks.
- If the Chivda loses its crunch, saute it in a skillet on low heat until it gets crispy again.
Variations
Nuts: Add your choice of nuts, such as pistachios, walnuts, pecans, etc.
Seeds: Add melon seeds, sunflower seeds, or pumpkin seeds for more nutrition.
Peanuts: You can add peanuts with other ingredients or replace them with roasted chana dal.
Dried Fruits: Add raisins or dried cranberries for sweet and tart flavors.
Dried Coconut Slices: Another popular addition to this Chivda is dried coconut slices.
Make Makhana Namkeen As Farali (For Fasting)
Makhana can be consumed during fasting, and so the Makhana Chivda. To use this recipe as Farali, skip roasted chana dal or replace it with peanuts. Also, if you do not eat regular salt on fasting, add more black salt accordingly.
More Indian Snacks
You May Like More Snack Recipes
- Roasted Peanut Salad / Roasted Peanut Chaat
- Tomato Poha (No Onion, No Potato)
- Bread Upma (No Onion) / Masala Bread
- Air Fryer Poha Vada / Crispy Poha Vada (No Potatoes)
- Green Pea Kebabs / Green Peas Tikki Recipe
Recipe Card
Makhana Namkeen / Makhana Chivda
Video
Ingredients
- 2 tablespoon oil
- 5 cups (100g) makhana (fox nuts)
- ¼ cup almonds whole or cut into halves
- ¼ cup cashews whole or sliced into halves
- ⅓ cup roasted chana dal
- 12-15 curry leaves (optional)
- Salt to taste
- Ground black pepper to taste
- ½ teaspoon black salt
- 1 teaspoon red chili powder (or to taste)
- 1 teaspoon chaat masala (or to taste)
Instructions
- Heat 1 tablespoon oil in a skillet or pan over medium heat. Add makhana to the pan, and toast until they are crispy, stirring continuously for about 8-10 minutes.
- Taste a couple of makhana to make sure they are well-toasted and crunchy. Transfer the makhana to a large mixing bowl.
- Heat the remaining 1 tablespoon oil in the same pan over medium heat and add almonds, cashews, and roasted chana dal.
- Roast the nuts and chana dal for 4-5 minutes or until they are golden and crunchy. Stir continuously to avoid burning.
- Transfer the nuts and chana dal to the mixing bowl with the toasted makhana.
- Turn the heat on low and add curry leaves in the same pan. Stir continuously until the curry leaves are crispy and wilted. It will take about a minute.
- Turn off the heat and add curry leaves to the mixing bowl with makhana and nuts.
- Stir in salt, black salt, black pepper, red chili powder, and chaat masala with the makhana and nuts. Toss well so that the spices coat well to the makahana and nuts.
Storing Suggestions
- Serve the Makhana Namkeen at room temperature. For later use, store the Chivda in an airtight container, and it can be kept at room temperature for two weeks.
- If the Chivda loses its crunch, saute it in a skillet on low heat until it gets crispy again.
Nutrition (Approximate Values)
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