Makhana Chivda (The Ultimate Indian Snack)

What I like most about makhana chivda is the steadiness: the fox nuts flip ultra-crisp, the spices bloom to a deep, layered taste, and each chew feels gentle but satisfying. It’s a real go-to Indian snack in my kitchen, proper alongside Poha Chivda and Murmura Chivda, for a straightforward, crunchy chew any time.

It’s additionally extremely simple and virtually hands-free! Pop it within the air fryer and let it crisp up, or bake a batch within the oven. Once the makhana, nuts, and curry leaves are crunchy, I toss them in a heat tadka of mustard seeds, turmeric, Kashmiri chili, cumin, and coriander for that impossible to resist aroma and taste. Whether you are new to makhana or already a fan, this fast Indian snack is a must-try; minimal oil, most crunch, large taste in each handful.

I like how protein-rich makhana tastes wonderful in each candy and savory recipes – from my festive Makhana Burfi and Makhana Kheer, to this flavorful chivda.

You’ll love this one as a result of it matches actual life. It’s simple to customise with no matter you may have available: cashews, almonds, peanuts, and even skinny coconut slices. It nonetheless tastes indulgent whereas being a better-for-you snack. If you want a straightforward edible reward, this one’s a success each time. Pack it in a glass jar as hostess presents or festive tins for Diwali – it is distinctive, healthful, and everybody falls in love with the crunchy chew!

Ingredient Notes

• Makhana (Fox Nuts or Lotus Seeds): The star of the recipe! Makhana is gentle, crunchy, and soaks up taste superbly. Look for big, clear, white makhanas for the most effective texture on the Indian grocery shops. Roast or air fry them till they’re crisp earlier than including the spices. This helps them keep crunchy longer.
• Nuts: Cashews and almonds add a wealthy, nutty taste and satisfying chew. You can simply change issues up with peanuts for a extra conventional contact or toss in thinly sliced dry coconut for a Maharashtrian-style twist.
• Curry Leaves: Fresh curry leaves carry a vivid, citrusy aroma with a calmly natural, nutty end that lifts the entire chivda. Rinse and dry them properly first, then roast or air fry till crisp so that they shatter pleasantly and infuse the combo with out getting soggy.
• Oil and Tadka Spices: A fast tempering of mustard seeds, turmeric, Kashmiri chili, cumin, and coriander infuses the entire combine with heat and colour. The Kashmiri chili provides a delicate warmth and exquisite pink hue with out making it spicy.
• Spices:  A sprinkle of chaat masala, salt, and a contact of powdered sugar balances all of the flavors – savory, tangy, and calmly candy. Taste and regulate as you combine; the magic is to find your excellent steadiness!

How to Make Makhana Chivda

Storing

Allow the chivda to chill fully earlier than storing in an hermetic container. It stays crisp for as much as 2 weeks.

Serve with Masala chai for a day snack or add it to your Diwali platter!