Makhana Chivda

Roasted Makhana and Nuts Chivda - The Whisk Addict

Makhana chivda is a delicious, crunchy Indian snack, which is chatpata and spicy. Enjoy it with your chai, coffee or on your road trips! This snack will easily become your favorite!

5 from 2 votes

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Course: Snack

Cuisine: Indian

Diet: Gluten Free, Hindu

Keyword: Indian Namkeen, Indian Snacks

Prep Time: 4

Cook Time: 20

Total Time: 24

Servings: people

Calories: 280kcal

Author: Aayushi Patel

Ingredients

3 Cups Makhana
1 Cup Almonds
1 Cup Cashews
1.5 Teaspoons Chaat Masala
½ Teaspoon Turmeric
1 Teaspoon Salt
2 Teaspoons Ghee
½ Teaspoon Mustard Seeds
8-10 Curry Leaves
2 Thai Green Chilies

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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.
I recommend to use little ghee/oil to make sure the masala is well coated.
The makhana chiva stays fresh for upto 2-3 weeks in an airtight container in your pantry.
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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