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.
Servings 4
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.