Roasted Makhana Chivda (Makhana Namkeen) is a healthy and delicious snack that can be served at tea time or can be munched throughout the day. It is low-fat, healthy, and gluten-free and can be served for vrat (Hindu fasting days) as well. Sharing the recipe to make it in a pan over the stovetop and also in an air fryer.
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About Roasted Makhana Chivda
Roasted Makhana Chivda (Makhana Namkeen) is a crunchy and crispy healthy Indian snack made using phool makhana (foxnuts), mixed dried nuts, seeds, and spices.
It is a light snack that is easy to make, low in fat, and high in nutrition.
Makhana chivda can be munched at any time of the day. I love to serve it as a tea-time snack with cups of hot masala chai.
This makhana namkeen recipe is gluten-free and all the ingredients used to make it are also vrat (Hindu fasting) friendly. So next time you are fasting for Navratri, Shivratri, or Ekadashi, make a batch of this delicious snack and munch on it.
You can easily scale the recipe up or down.
Here are some more makhana recipes that you might like
- Makhana Kheer
- Roasted Makhana
- Makhana Lassi
- Matar Makhana Sabji
- Makhana Raita
Ingredients & Variations
You will find all the ingredients to make makhana chivda in any Indian grocery store or online.
Ghee – Makhana namkeen tastes best when made in ghee but you can replace ghee with oil to make it vegan.
Makhana – Makhana is also called phool makhana, lotus seeds, or fox nuts. You will get it in any Indian grocery store or online.
Nuts – I have added almonds and cashew nuts but you can also add other dried nuts of your choice like walnuts or pistachios.
You can also add dried fruits like raisins, cranberries, etc to it.
Seeds – I love the taste and crunch of melon seeds in this snack. You can also use other seeds like flax seeds, hemp seeds, etc.
Others – You will also need salt, black pepper powder, curry leaves, dry coconut, and chaat masala.
You can add a little red chili powder for a spicy kick.
How To Make Makhana Chivda
Stovetop Recipe
Heat 1 tablespoon ghee in a pan over medium heat.
Add 2 cups of makhana to the pan and roast on medium heat until they are crispy (5-8 minutes).
Keep stirring frequently while roasting. Remove the roasted makhana to a large bowl and keep it aside.
Heat the remaining 1 tablespoon ghee in the same pan over medium-low heat.
Add ½ cup whole almonds, ½ cup whole cashew nuts, and 3 tablespoon melon seeds to the pan and roast until browned (6-8 minutes).
Keep stirring continuously while roasting to avoid burning.
Remove the roasted nuts and seeds into the bowl.
In the same ghee, add ¼ cup thinly sliced dry coconut and 10-12 whole curry leaves and roast until browned (5-6 minutes).
Stir frequently while roasting.
Remove them to the bowl.
Add ½ teaspoon salt, ½ teaspoon black pepper powder, and ½ teaspoon chaat masala powder over the roasted nuts and seeds and toss well.
Cool the ingredients completely and store them in an airtight container.
Serve at room temperature.
Air Fryer Recipe
Add makhana to the basket of the air fryer and air fry at 340 degrees F (170 degrees C) for 8-10 minutes.
When done, makhana should be crisp and break easily. Remove makhana into a bowl.
Note – Each air fryer is different and you might have to increase or decrease the time of air frying depending upon your model.
You might hear the noise as the makhana circulates in the air fryer while air frying, that is perfectly normal.
To a 6-inch cake tin, add almonds, cashew nuts, and melon seeds. Keep the pan on the basket of the air fryer and air fry for 5 minutes.
Add coconut slices and curry leaves to the basket and air fry for another 3-4 minutes.
Carefully, lift the pan out of the air fryer using a pair of tongs.
Transfer the roasted almonds, cashew nuts, melon seeds, coconut slices, and curry leaves to the same bowl as the roasted makhana.
Now in a small pan heat 1 tablespoon ghee on medium heat.
Once hot, add salt, black pepper powder, and chaat masala powder and saute for 2-3 seconds.
Pour the tempering over the roasted ingredients in the bowl and toss well to coat them with the spiced ghee.
Store in an airtight container. Enjoy roasted makhana namkeen with chai.
Storage Suggestions
Makhana Chivda can be stored in an airtight container and stored at room temperature for up to 15 days.
If the namkeen turns soggy after a few days, then heat the oven to 300 degrees f (150 degrees C) and spread the chivda on a baking tray. Bake for 10-15 minutes until the ingredients are crispy again.
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Recipe Card
Roasted Makhana Chivda Recipe (Makhana Namkeen)
Ingredients
- 2 tablespoons ghee (divided)
- 2 cups whole makhana (foxnuts)
- ½ cup whole almonds
- ½ cup whole cashew nuts
- 3 tablespoons melon seeds
- ¼ cup thinly sliced dry coconut
- 10-12 whole curry leaves
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon chaat masala powder
Instructions
- Heat 1 tablespoon ghee in a pan over medium heat.
- Add makhana to the pan and roast on medium heat until they are crispy (5-8 minutes).
- Keep stirring frequently while roasting. Remove the roasted makhana to a large bowl and keep it aside.
- Heat the remaining 1 tablespoon ghee to the same pan over medium-low heat.
- Add almonds, cashew nuts, and melon seeds to the pan and roast until browned (6-8 minutes).
- Keep stirring continuously while roasting to avoid burning.
- Remove the roasted nuts and seeds into the bowl.
- In the same ghee, add dry coconut and curry leaves and roast until browned (5-6 minutes).
- Stir continuously while frying.
- Remove them to the bowl.
- Add salt, black pepper powder, and chaat masala powder over the roasted nuts and seeds and toss well.
- Cool the ingredients completely and store them in an airtight container. Serve at room temperature.
Did you make this recipe? Let me know!