Makhana Chivda Recipe | Phool Makhana Chiwda is a delicious, gluten free, quick to make, easy recipe perfect as tea time or anytime snack. 

Makhana Chivda Recipe | Phool Makhana Chiwda is gluten free snack, made using makhana, peanuts, dry coconut, roasted bengal gram (dalia), almonds, curry leaves and some basic spices.

What is Makhana in Makhana Chivda Recipe?

Makhana is also known as Phool Makhana, fox nuts, Lotus seeds,  Euryale ferox or gorgon nuts.

These Makhana seeds are used in quite a few Indian sweets and savouries like Makhane ki kheer and Makhana aloo tikki.

This can be perfect to serve for kitty parties, or can be used as a travel time snack, office break time munch, or after school snack for kids.

If you are looking for more Snacks recipes, please do check out on the blog.

Is this recipe fasting friendly?

Yes, If you want to use this recipe for fasting, just omit mustard seeds, turmeric, red chilli powder and replace table salt with rock salt (sendha namak) and it’s good to go.

How to store Makhana Chivda Recipe | Phool Makhana Chiwda

Once this Chivda cools down completely, store this in an airtight container. It will stay good for upto 8 days.

So let’s begin making this delicious snack recipe.

Instructions to make Makhana Chivda Recipe | Phool Makhana Chiwda

Keep all the ingredients ready and begin with roasting the makhana.

Heat thick bottom wide pan. Add makhana to pan and dry roast it on slow flame by constantly turning it upside down.

Roast it till it achieves golden colour and light brown spots started to appear.

After few minutes, check if makhana is done by breaking in between yours fingers. It should be  crisp and turn off the stove.

Remove it in a plate and keep it aside to cool.

After that, in the same pan, add ghee/clarified butter and roast coconut and almonds one by one.

Saute it and remove in a bowl. Then add roasted bengal gram and peanuts one by one.

To this, add Mustard seeds and let it crackle. Add curry leaves, turmeric powder, red chili powder and saute for a while.

Mix in roasted makhana, almonds and coconut slices.

Add salt, powdered sugar and toss it well so that everything combines well.

Switch off the flame and let it cool for a while, then store in air tight container or serve immediately.

Recipe card 🔽

Print Recipe

Makhana Chivda Recipe | Phool makhana chiwda

Makhana Chivda Recipe | Phool Makhana Chiwda is a delicious, quick to make, easy recipe perfect as tea time or anytime snack. 

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: snacks

Cuisine: Indian

Keyword: Fasting friendly makhane ka chivda, makhana chivda recipe, phool makhana chiwda

Servings: 4

Author: Lata Lala

Ingredients

• 1 cup phool makhana /fox nuts
• 2 tbsp fried gram dal bhuna chana
• 2 tbsp peanuts
• 10 Almonds
• 1/8 cup dry coconut cut into thin slices
• 1 sprig curry leaves
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• salt to taste
• 1 tbsp clarified butter/ghee

Instructions

• Keep all the ingredients ready and begin with roasting the makhana.
• Heat thick bottom wide pan. Add makhana to pan and dry roast it on slow flame by constantly turning it upside down.
• Roast it till it achieves golden colour and light brown spots started to appear.
• After few minutes, check if makhana is done by breaking in between yours fingers. It should be  crisp and turn off the stove.
• Remove it in a plate and keep it aside to cool.
• After that, in the same pan, add ghee/clarified butter and roast coconut and almonds one by one.
• Saute it and remove in a bowl. Then add roasted bengal gram and peanuts one by one.
• To this, add Mustard seeds and let it crackle. Add curry leaves, turmeric powder, red chili powder and saute for a while.
• Mix in roasted makhana, almonds and coconut slices.
• Add salt, powdered sugar and toss it well so that everything combines well.
• Switch off the flame and let it cool for a while, then store in air tight container or serve immediately.

Notes

If you want to use this recipe for fasting, just omit mustard seeds, turmeric, red chilli powder and replace table salt with rock salt (sendha namak) and it's good to go.

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