This chatpata, spicy and nutty roasted makhana and nuts chivda is a delicious munching recipe. I don't know about you guys, but I like to eat something crunchy, and savory with my masala chai or filter coffee. This makes for a healthy and perfect snacking option! It has a very few handful ingredients and is super easy to make.

Growing up mamra (murmura) used to be a go-to snack! My mom always had a dabba full of murmura at home. We would enjoy it just as is, or sometimes make sukha bhel. At that time, makhana aka foxnuts was not popular in Gujarat. Since foxnuts are a superfood, I try to indulge in them and keep a stash ready at home, if my family and I want to eat crunchy snacks.
If you want to incorporate eating more nuts and have a sweet tooth, you must try my Foxnuts Energy Balls.
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What is a Chivda?
Chivda is a delicious, crunchy Indian snack or namkeen, popularly made with flattened rice (poha), spices, ghee, and curry leaves! The chivda is a delightful treat usually during tea time, which is crunchy, delicious, salty and sweet. The Chivda comes in many varieties, and everything about is so addictive! You just can't stop enjoying munching on it, and talking to your family and friends!
What are Makhanas?
Phool Makhana aka foxnuts is produced across Asia, and used for medicinal purposes. These seeds are a part of water lily plants, that grow in ponds, and swampy lands. The seeds are popularly used in India, to make sweets like kheer, Indian curries, and snacks. They have gained popularity worldwide for their health benefits and the nutrition they provide. I like to add this to my daily diet, as it is a good source of nutrients, protein, and fiber. It helps me feel full if I am hungry, and making a variety of things helps me not get bored of makhana.
How to Make Roasted Makhana and Nuts Chivda
I love a good snack! And this makhana namkeen is a delicious crunchy spicy, and chatpata snack to hold me for those hunger pangs!
You must be thinking, that making this recipe might be a lot of work, but trust me, it is super easy to make.
Do you have an air fryer? Your life will be even more easy! Roasting the foxnuts, almonds, and cashews is so easy in an air fryer.
I add a very simple spice mix, and delicious tempering to mix. I like to use turmeric, chaat masala, and salt for the spices. And I like to prepare the tempering, with ghee, mustard seeds, green chilies, and curry leaves.
Ingredients To Make Foxnuts Chivda
This chivda uses very basic ingredients. I like to use store-bought chaat masala, which you can find in any Indian grocery store near you.
Foxnuts - You can find foxnuts at your Indian grocery store. You can also buy them on Amazon.
Nuts - I am using cashews and almonds to make this chivda, but you can also add peanuts and coconut.
Spice - A mix of turmeric, chaat masala, and salt is a delicious mix to give you a nice chatpata chivda. If you like sweetness in your chivda add some powdered sugar.
Ghee - I like to use ghee, but if you want to make it vegan, I recommend using coconut oil.
Tempering - I like to use mustard seeds, green chilies, and curry leaves.
Expert Tips and Variations
- It is important to pay attention to your nuts and foxnuts. They can burn easily. Each air fryer is different, so temperature times may be different. So you should keep a close eye on them. I recommend, checking every minute or 2 minutes if you are using the air fryer.
- If you are roasting the foxnuts, and nuts on the stovetop, never roast them on high heat. I like to roast it on medium-low heat, the makhanas get nicely crispy and crunchy.
- I like to make big batches of this chivda, so I roast the makhanas in batches, then overcrowding the air fryer basket, or the pot. Cooking makhanas in batches will ensure they roast properly.
- To make it vegan, use coconut oil instead ghee.
- You can also add peanuts and coconut chips to the chivda.
- If you like sweetness in the chivda, you can add raisins.
- You can make different spice mixes, like peri peri masala, dry mango powder, mint powder, etc. Different flavorings make this chivda taste amazing
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Frequently Asked Questions
I think the best way to know, if the makhanas are roasted, is by crushing one in your hand. If it crushes into powder easily, it's done.
Yes, of course you can. You will notice your makhanas get soft, after 2-3 days, or if they are exposed to the air. Roast it for 2-3 minutes on 350F.
Let the roasted makhana cool down. Then store them in an airtight container. These roasted makhana stays well for upto 2 weeks.
Makhana Chivda
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 3 Cups Makhana
- 1 Cup Almonds
- 1 Cup Cashews
- 1.5 Teaspoons Chaat Masala
- ยฝ Teaspoon Turmeric
- 1 Teaspoon Salt
- 2 Teaspoons Ghee
- ยฝ Teaspoon Mustard Seeds
- 8-10 Curry Leaves
- 2 Thai Green Chilies
Instructions
Stovetop
- In a heavy bottom pan, add makhana. Roast them on medium low flame stirring them every now and then. It should take them about 6-7 minutes to roast.
- Once you think the makhanas are roasted, try crushing one with your hands. If it becomes powdery, its done. If not, roast them for some more time.
- Once the makhanas are roasted, take them out in a bowl.
- Now to the same pan add, almonds and cashews. Roast them on low flame stirri ng every 30-45 seconds for 5-6 minutes. They should become crispy when you bite.
- Once the almonds and cashews are roasted take them out in a separate bowl.
- Now to the same pan, add 2 teaspoons of ghee, mustard seeds, curry leaves, and slit green chilies. Once the mustard seeds start to crackle, add in the spices, that is turmeric, chaat masala and salt. Mix it well.
- To this add the roasted makhana, almonds and cashews. Turn off the flame, and give it a good mix.
- Transfer the chivda on a large plate, or baking sheet, and let it cool down.
- Now store the chivda in an airtight container for upto 2-3 weeks.
- Enjoy with chai and coffee.
Airfryer
- Preheat the airfryer for 350F for 3 minutes. Now add the makhanas in the airfryer basket. Don't worry if you hear sounds.
- Airfry the makhanas for 3 minutes, and give them a shake. and then again airfry them for 3 minutes. Check if the makhanas are roasted by trying to crush it with your hands. If it powders, it is done.
- Transfer the roasted makhanas to a large mixing bowl, and leave them aside.
- Now add the almonds and cashews in the air fryer basket and cook them at 350F for 5 minutes. Give them a shake at 3 minute mark. to make sure they cook evenly. Check if they are crispy, and if done trasfer them to the same mixing bowl as the makhanas.
- In a saucepan, and ghee. Once the ghee is hot, add mustard seeds, curry leaves and slit green chilies. Once the mustard seeds crackle, add turmeric, chaat masala and salt. Mix it well.
- Add the tempering to the roasted makhanas, almonds and cashws. Mix it well to make sure the masala is well coated.
- Let your chivda cool down at room temperature. Store it in an air tight container for upto 2-3 weeks.
Notes
- If you are making a bigger batch of chivda, roast the makhana and nuts in batches to make sure they roast properly.ย
- I recommend to use little ghee/oil to make sure the masala is well coated.ย
- The makhana chiva stays fresh for upto 2-3 weeks in an airtight container in your pantry.ย
- If you think makhana is not crispy anymore, airfry the chivda again at 350F for 2-3 minutes. The makhanas will become crispy again.
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