Makhana is always healthier option than popcorn or any of the ready to eat cornflake cereals and adding dry fruit to it make it more filling and healthy. I have also shared few Makhana recipes like Makhana Kheer Recipe, Jaggery coated Makhanas & Panchmewa Paag Recipe, which are also you can eat during the fast.
Finally, you can checkout my Winter Special Recipes collection and Snacks Recipes collection also.
Instructions for how to make Makhana Chivda Namkeen:
- Firstly, heat 1 tbsp ghee in a large pan and roast 5-6 curry leaves. Then add 1/2 cup peanuts and roast them on low flame.
- Then add 15 almonds (cut into half) and roast them for 2 mins with peanuts on low flame.
- Next, add 15 cashew nuts (half cut) and roast for a min. or until they turn golden.
- Add 1 tbsp raisins and roast them for few seconds or till they puff up. Take the roasted nuts out in a plate and keep them aside.
- In the remaining ghee, add 2 cups Phool Makhana and roast them.
- Roast on low flame for 7-8 minutes or until the makhane turns crunchy.
- Turn off the flame and add 1/4 tsp red chili powder, 1/2 tsp ground black pepper, 1/4 tsp turmeric powder, 1/2 tsp salt and 1/2 tsp chaat masala to it.
- Next add all roasted nuts and raisins.
- Mix well making sure the spices are well coated on Makhana and nuts.
- Makhana Chiwda Namkeen is ready to serve. Enjoy roasted dry fruit makhana munchies, or store in an airtight container once cooled completely.
1. Firstly, heat 1 tbsp ghee in a large pan and roast 5-6 curry leaves. Then add 1/2 cup peanuts and roast them on low flame.
2. Then add 15 almonds (cut into half) and roast them for 2 mins with peanuts on low flame.
3. Next, add 15 cashew nuts (half cut) and roast for a min. or until they turn golden.
4. Add 1 tbsp raisins and roast them for few seconds or till they puff up.
5. Take the roasted nuts out in a plate and keep them aside.
6. In the remaining ghee, add 2 cups Phool Makhana and roast them.
7. Roast on low flame for 7-8 minutes or until the makhane turns crunchy.
8. Turn off the flame and add 1/4 tsp red chili powder, 1/2 tsp ground black pepper, 1/4 tsp turmeric powder, 1/2 tsp salt and 1/2 tsp chaat masala to it.
9. Next add all roasted nuts and raisins.
10. Mix well making sure the spices are well coated on Makhana and nuts.
11. Makhana Chiwda Namkeen is ready to serve. Enjoy roasted dry fruit makhana munchies, or store in an airtight container once cooled completely.
Tips:
- Always, roast all nuts & makhane on low flame else they will burn.
- Adding spices makes the namkeen flavourful, so adjust accordingly. Especially, Chaat Masala enhances its taste so much.
- This namkeen can be eaten during fasting days.
- Makhana Chivda Namkeen tastes great when prepared with fresh Makhanas.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, heat 1 tbsp ghee in a large pan and roast 5-6 curry leaves. Then add 1/2 cup peanuts and roast them on low flame.
2. Then add 15 almonds (cut into half) and roast them for 2 mins with peanuts on low flame.
3. Next, add 15 cashew nuts (half cut) and roast for a min. or until they turn golden.
4. Add 1 tbsp raisins and roast them for few seconds or till they puff up.
5. Take the roasted nuts out in a plate and keep them aside.
6. In the remaining ghee, add 2 cups Phool Makhana and roast them.
7. Roast on low flame for 7-8 minutes or until the makhane turns crunchy.
8. Turn off the flame and add 1/4 tsp red chili powder, 1/2 tsp ground black pepper, 1/4 tsp turmeric powder, 1/2 tsp salt and 1/2 tsp chaat masala to it.
9. Next add all roasted nuts and raisins.
10. Mix well making sure the spices are well coated on Makhana and nuts.
11. Makhana Chiwda Namkeen is ready to serve. Enjoy roasted dry fruit makhana munchies, or store in an airtight container once cooled completely.
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