Makhana chivda recipe, how to make makhana chivda recipe (2024)

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Published: September 21, 2017 | Updated October 4, 2019 | By Harini

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Makhna chivda recipe with step by step photos. Quick and easy to make no deep fry chivda recipe with phool makhana. This is a super easy to make relatively guilt free teatime snack for all.

I recently started to use phool makhna and Iam already loving it. So handy when you want something to snack on, light on tummy and easy to make too. Phool makhna or lotus seeds is a power house of nutrition. Rich in fiber and they are low on calories too. Phool makhna is widely used in Indian cuisine like roasted makhna, makhna kheer, raita, curry etc. I am yet to try all those. I made this super easy and delicious makhna chivda first. we all love sweet and spicy chivda recipe or mixture recipes at home. Ihave already shared some easy mixture recipes like oats mixture, sago mixture, potato mixture, corn flakes mixture recipes.

To make makhna chivda I just followed by traditional poha chivda recipe. I have just replaced poha with roasdted makhana. As usual I tried a no deep fry version and it was such a light and non greasy snack. I have nothing against deep frying and I have shared manydeep fried snack recipes like bhakarwadi, samosa, aloo bhujia, kara bhoondi, dal mixture, potato chips, banana chips. If there is a chance in any recipe to be tweaked with less oil I just do that and save the deep frying for another recipe 🙂

Makhana chivda keeps well for 7-10 days when stored airtight. Serve this chivda with tea or coffee.

If you are looking for more easy snack recipes do check khandvi, butter murukku, onion bajji, akki roti, sambar vada, paneer cutlet recipes.

how to make makhana chivda recipe with step by step photos.

Heat oil in a kadai or thick pan. Add the phool makhana and roast in low flame for 8-10 minutes.There will not be much of color change.remove to a plate.

In the same oil fry almonds, raisins and cashews. Remove to a plate.

makhana chivda recipe card below:

Makhana chivda recipe, how to make makhna chivda | Easy snack recipes

Harini

makhana chivda recipe with step wise photos. easy to make no deep fry guilt free chivda recipe with phool makhana.

5 from 3 votes

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Prep Time 10 mins

Cook Time 15 mins

1 CUP = 250 ml

Ingredients

▢ 2 cups lotus seeds / phool makhana seeds
▢ 1/4 cup peanuts
▢ 1/4 cup roasted gram dal
▢ 2 tablespoons broken almonds
▢ 2 tablespoons cashews
▢ 2 tablespoons raisins
▢ 20 curry leaves
▢ 4 green chilies finely chopped
▢ 2 teaspoons sugar
▢ 1/2 teaspoon turmeric powder
▢ A generous pinch of asafoetida
▢ 1 tablespoon oil
▢ Salt

Instructions

Heat oil in a kadai or thick pan. Add the phool makhana and roast in low flame for 8-10 minutes.There will not be much of color change.remove to a plate.
In the same oil fry almonds, raisins and cashews. Remove to a plate
In the same oil fry peanuts, green chilies and curry leaves. Remove to a plate again.
Now add turmeric powder and salt to the oil. Fry for few seconds. Add all the fried ingredients and sugar. Toss quickly 3-4 times. Cool thoroughly. Store in airtight container and serve makhana chivda as required.

Notes

1. You can deep fry all the ingredients if you wish.
2. You can add a part of chivda or corn flakes in this recipe
3. you can fry coconut bits and add in this chivda too.

Nutrition

Calories: 254kcal

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About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)