Roasted Makhana Namkeen or Makhana Chivda is a crunchy and delightful snack made with makhana (fox nuts), nuts, and a few spices! This healthy, protein-rich, and gluten-free snack is very simple and easy.
It is made by roasting phool makhana (fox nuts), nuts in some ghee/oil, and then it is seasoned with a couple of aromatic spices.
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Table of contents
Prepared with some basic ingredients, this flavourful, deliciosu and healthy snack gets done in 15 minutes when made from scratch. This is a dry snack that stays fresh for up to 1 month when stored in an airtight container in a cool dry place.
This easy namkeen snack makes a perfect tea time snack for any day. You can munch it as it is, or pair it with a cup of masala chai to make an extraordinary brunch. This makhana namkeen recipe also makes a wholesome and nutritious snack during Navratri, Shivratri, Ekadashi vrat or other fasting days.
This wonderful protein-rich snack is loved by kids and grownups alike. So are you ready to prepare a batch of this delightful snack to munch?
Make this crunchy and crispy snack to enjoy with your family. It would surely become your new favorite namkeen!
About Makhana Namkeen
Roasted Makhana Namkeen (Makhana Chivda) is a crunchy and crispy Indian snack prepared using makhana (fox nuts/lotus seed pops), a mix of dry fruits & nuts, herbs, and seasoning. Making this fiber-rich, highly nutritious, gratifying snack is very simple.
This is a healthy and light snack which makes it ideal for munching during game/movie nights or when random hunger pangs strike. This makhana namkeen recipe has a melange of so many different flavors and textures to satisfy your namkeen (salty snack) cravings to the core.
The great thing about this recipe is that you can easily customize the seasonings. Also, this recipe can be doubled or tripled.
My kitchen always has a jar of a salty namkeen, chivda, or a snack that goes well with the evening chai or coffee. Other than this makhana chivda namkeen, I also like to enjoy my evening tea with some aloo bhujia, poha chivda, murmura chivda, masala peanuts, masala kaju, moong dal namkeen, roasted cornflakes chivda, or chana dal namkeen.
This snack is the best solution for those who can’t control their snack cravings, because with this guilt-free makhana namkeen you can have your cake and eat it too!
This page has a makhana namkeen recipe made in a stovetop pan as well as in an air-fryer.
This Makhana Namkeen (chivda)
✔ is a healthy and delicious snack
✔ is easy and simple to make
✔ goes well with evening tea/coffee
✔ is gluten-free and protein-rich
✔ can also be made vegan
✔ is also suitable for festive seasons
✔ is also customizable
✔ can also be packed as an office snack
✔ can also be served to kids
✔ can be stored for 1 month
✔ makes a wonderful snack for picnic and road trips
Love makhana recipes? Then you would also like - Makhana Kheer and Roasted Makhana.
Ingredients
This simple and easy snack is prepared with some basic ingredients which are easily available at any Asian/Indian grocery store. Ingredients you will need to make makhana namkeen are:
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Makhana – Makhana or Phool Makhana (Lotus Seeds or Fox Nuts) is the star ingredient of this recipe. You will need a good variety of makhana for making this recipe. Makhana can be found at any Asian/Indian grocery store.
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Ghee – This Makhana namkeen (chivda) recipe calls for some fat for roasting. I use ghee for roasting because it tastes best and adds a nice aromatic flavor to this snack. If you are making a vegan version, then swap ghee with coconut oil.
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Nuts & Dry Fruits – In this recipe, I have used a mix of almonds, cashews, peanuts, raisins, and coconut.
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Seasoning – I have kept the flavoring simple here. This recipe has pink salt, chaat masala powder, and black pepper powder. You can also add other spices such as red chili powder, dry mint powder, roasted cumin powder, and dry mango powder.
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Other add-ins – You will also need roasted chana (chickpeas/black gram), curry leaves, and chopped green chilies in this recipe. If you don’t want a spice kick, then omit green chilies.
How to make Makhana Namkeen in a stovetop pan
This is how this recipe gets done in a pan — just follow these 4 easy steps:
Step 1 - Heat 1 tablespoon ghee in a pan, and roast makhanas in the ghee until they are lightly golden, crisp, and crunchy. Remove the makhanas from the pan.
Step 2 - Add 2 tablespoons ghee to the same pan and roast almonds, cashews and peanuts until they are crunchy and golden. Transfer them to a bowl.
Step 3 - To the same pan, add roasted chana, curry leaves, green chilies, and coconut slices and fry until they turn golden and crisp
Step 4 - Add roasted makhana and nuts to the same pan. Top with seasonings and toss until combined. Let them cool at room temperature. Serve or store in an airtight container. Done!
On this page, you’ll find step-by-step photo instructions, and a video recipe to make the best tasting Makhana Namkeen - Makhana Chivda.
Storage Suggestion
Makhana Namkeen has a good shelf life, it can last for up to a month when stored in an air-tight glass container at room temperature. For me, it never lasts for more than a week. ;-)
If for some reason your makhana chivda turns soft or soggy, then simply pop it in the oven for 7-8 minutes at 350°F/176°C or until crunchy again.
Serving Suggestion
Makhana Namkeen (Chivda) tastes good just as it is. So you can relish this delicious makhana as a healthy snack anytime you want, it tastes really good without anything. But if you are like me who enjoys a snack with drinks, then serve it with a hot cuppa chai, coffee, or even plain milk.
Variations
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Seeds – For an added crunch, you can also add melon seeds, sunflower seeds, sesame seeds, muskmelon seeds, or flax seeds to this makhana chivda recipe.
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Nuts – You can also add other nuts and fruits such as pecan, dried cherries, dried cranberries, pistachios, walnuts, etc.
Tips, tricks, and variations to make the Best Makhana Namkeen
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Ghee – I have roasted makhanas and nuts in homemade ghee. Roasting this namkeen in ghee gives a nice buttery flavor to this namkeen. However, you can also roast this namkeen in coconut oil or neutral vegetable oil.
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Heat – Always roast makhanas on medium-low heat to get crisp makhanas. Also, keep stirring often to get even roasting.
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You can easily double or triple this recipe if you are making it for a large group. It is advisable to use a large pan if you are making this recipe in bulk. Alternatively, you can roast and mix in batches.
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If you don’t want to ghee roast makhanas and nuts, then you can also roast makhanas and nuts in an oven.
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Nuts & seeds – You can also add other nuts & seeds such as walnuts, melon seeds, pecans, poppy seeds, flax seeds, and pistachios.
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Adding roasted chana is optional. Don’t add roasted chana if you don’t eat them during fasts.
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The quantity of nuts is quite adjustable, so feel free to increase or decrease the amount of nuts and raisins.
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Make sure to store this roasted phool makhana chivda in an air-tight container at room temperature. Close the lid tight after every use, this way they would net get exposed to air and would stay crisp.
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You can also add 1 teaspoon of powdered sugar to this phool makhana namkeen if you like a slightly sweet taste in your namkeens.
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Adding green chilies is optional here. If you don’t like the heat from green chilies then you can skip adding them. You can also use red chili powder instead of green chilies.
FAQ
How long can you store Makhana Namkeen?
Roasted Makhana Namkeen is a dry snack that stays fresh for up to 1 month. After a month, this chivda starts losing its crispness and flavor. You can store cooked namkeen in an air-tight jar.
Is makhana namkeen gluten-free?
Yes, this makhana namkeen is an entirely gluten-free recipe.
How to make Makhana Namkeen vegan?
This makhana namkeen or chivda can easily be made vegan by substituting ghee with coconut oil. You can also use any neutral oil.
How do you know that Makhana is roasted properly?
You can easily check the doneness of makhana. To check, try to break a roasted makhana between your index finger and thumb. If it is crisp, crunchy, and breaks easily then your makhanas are roasted. Another way of checking is a bite test.
Take a bite into makhana, if it is crunchy and doesn’t stick to your teeth then they are well roasted. If the makhanas are not roasted properly, toast them for some more minutes or until they are crisp.
Makhana Namkeen (Step-by-step photo instructions)
How to Make Makhana Namkeen in a Stovetop Pan
- Heat 1 tablespoon ghee in a pan over medium heat. Once hot, add makhanas to the pan and roast on medium-low heat for 7-8 minutes or until they are crispy. Keep stirring while roasting to get evenly roasted makhanas. To check, take a roasted makhana and try to break it between the thumb and index finger. If it breaks easily into crumbs then it is ready. Also, you can test the doneness by eating a makhana, if it is crunchy then it is ready.
- Once roasted, remove the makhana to a large bowl and keep it aside. To the same pan add 2 tablespoons of ghee and heat over medium-low heat. Once hot, add peanuts, almonds, and cashew nuts to the pan and roast them on medium-low heat for 5-6 minutes or until they are crunchy and golden.
- Transfer them to a bowl and keep them aside. Add raisins to the same pan and sauté them until they plump up & swell.
- Remove the raisins into the same bowl, and keep it aside. In the same pan, add chana dal, curry leaves, green chilies, and sliced dry coconut. Keep them stirring continuously and sauté until all the ingredients are lightly browned and crisp.
- Now add roasted makhanas, nuts, salt, black pepper powder, and chaat masala powder to the pan. Turn off the heat and toss until everything is well combined. Let them cool completely and store them in an airtight container at room temperature. Serve makhana namkeen with a cup of masala chai or coffee and enjoy whenever you want.
How to make Makhana Namkeen in an Air Fryer
- Preheat the air-fryer for 2-3 minutes at 350°F. Add makhanas to the air-fryer basket of the air fryer and air fry at 350°F for 7-8 minutes. Since makhanas are very light you might hear some noise while makhanas are getting air-fried. But that noise is completely normal. When air-fried, makhanas would be crisp, remove them to a bowl. (TIP: All air-fryers have different temperatures, so if your makhanas are not crisp after 8 minutes, you need to air-fry for a couple of more minutes.)
- To a cake tin (I used a 7-inch that fits in my air-fryer), add almonds, peanuts, and cashew nuts. Now place the cake tin on the basket and air fry for 5 minutes. Now open the air-fryer and add coconut slices, and curry leaves to the basket, and air fry for another 3 minutes.
- Open the air-fryer and lift the pan using gloves or a pair of tongs. Transfer the nuts, coconut slices, and curry leaves to the same bowl as the roasted makhana. Now in a small frying pan heat 1 tablespoon of ghee/oil on medium heat. Once hot, add roasted chana, green chilies (if using), raisins, and sauté for 1 minute or until raisins swell up and chilies are crisp.
- Now add pink or rock salt, black pepper powder, and chaat masala powder to the oil. Stir and sauté for a few seconds. Pour the tempering oven-roasted makhana and nut bowl and toss everything well until well combined. Let it cool completely before storing it in an airtight container. Enjoy roasted makhana namkeen with a hot cup of chai or coffee!
Recipe Card
Makhana Namkeen [Recipe]
★★★★★
(Rating: 5 from 3 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 20 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 209 calories | 1 |
INGREDIENTS
For Makhana Namkeen
- 3 tablespoons ghee, divided
- 2 cups whole makhana, (lotus seeds/foxnuts)
- 1/3 cup peanuts
- 1/3 cup whole almonds
- 1/3 cup whole cashew nuts
- 1/4 cup raisins
- 2 tablespoons roasted chana (black gram/chickpeas)
- 1 tablespoon thinly sliced dry coconut
- 2 tablespoons curry leaves
- 2 green chilies, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon chaat masala powder
INSTRUCTIONS:
How to Make Makhana Namkeen in a Stovetop Pan
- Heat 1 tablespoon ghee in a pan over medium heat. Once hot, add makhanas to the pan and roast on medium-low heat for 7-8 minutes or until they are crispy. Keep stirring while roasting to get evenly roasted makhanas. To check, take a roasted makhana and try to break it between the thumb and index finger. If it breaks easily into crumbs then it is ready. Also, you can test the doneness by eating a makhana, if it is crunchy then it is ready.
- Once roasted, remove the makhana to a large bowl and keep it aside. To the same pan add 2 tablespoons of ghee and heat over medium-low heat. Once hot, add peanuts, almonds, and cashew nuts to the pan and roast them on medium-low heat for 5-6 minutes or until they are crunchy and golden.
- Transfer them to a bowl and keep them aside. Add raisins to the same pan and sauté them until they plump up & swell.
- Remove the raisins into the same bowl, and keep it aside. In the same pan, add chana dal, curry leaves, green chilies, and sliced dry coconut. Keep them stirring continuously and sauté until all the ingredients are lightly browned and crisp.
- Now add roasted makhanas, nuts, salt, black pepper powder, and chaat masala powder to the pan. Turn off the heat and toss until everything is well combined. Let them cool completely and store them in an airtight container at room temperature. Serve makhana namkeen with a cup of masala chai or coffee and enjoy whenever you want.
How to make Makhana Namkeen in an Air Fryer
- Preheat the air-fryer for 2-3 minutes at 350°F. Add makhanas to the air-fryer basket of the air fryer and air fry at 350°F for 7-8 minutes. Since makhanas are very light you might hear some noise while makhanas are getting air-fried. But that noise is completely normal. When air-fried, makhanas would be crisp, remove them to a bowl. (TIP: All air-fryers have different temperatures, so if your makhanas are not crisp after 8 minutes, you need to air-fry for a couple of more minutes.)
- To a cake tin (I used a 7-inch that fits in my air-fryer), add almonds, peanuts, and cashew nuts. Now place the cake tin on the basket and air fry for 5 minutes. Now open the air-fryer and add coconut slices, and curry leaves to the basket, and air fry for another 3 minutes.
- Open the air-fryer and lift the pan using gloves or a pair of tongs. Transfer the nuts, coconut slices, and curry leaves to the same bowl as the roasted makhana. Now in a small frying pan heat 1 tablespoon of ghee/oil on medium heat. Once hot, add roasted chana, green chilies (if using), raisins, and sauté for 1 minute or until raisins swell up and chilies are crisp.
- Now add pink or rock salt, black pepper powder, and chaat masala powder to the oil. Stir and sauté for a few seconds. Pour the tempering oven-roasted makhana and nut bowl and toss everything well until well combined. Let it cool completely before storing it in an airtight container. Enjoy roasted makhana namkeen with a hot cup of chai or coffee!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Adding roasted chana is optional. Don’t add roasted chana if you don’t eat them during fasts.
- The quantity of nuts is quite adjustable, so feel free to increase or decrease the amount of nuts and raisins.
- Make sure to store this roasted phool makhana chivda in an air-tight container at room temperature. Close the lid tight after every use, this way they would net get exposed to air and would stay crisp.
- Adding green chilies is optional here. If you don’t like the heat from green chilies then you can skip adding them. You can also use red chili powder instead of green chilies.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/makhana-namkeen/