Makhana chivda
Makhana chivda, from above
VegIndia

Makhana chivda

Crunchy makhana, peanuts and curry leaves in one jar. Tea time sorted for a week.

20 minTime
6 gProtein each
mildSpice
Chivda, new crunch2 chapters · 1 min read

Make it your way

Grandma's wayMakhana chivda, chivda style tadka.
The original
188kcalsame
6 gproteinsame
5 gfibresame
20minutessame

Makhana chivda.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Makhana (fox nuts)4 cups
Peanuts¼ cup
Roasted chana dal (roasted split chickpeas)3 tbsp
Almonds15
Ghee1 tbsp
Curry leaves2 sprigs
Green chilli1, slit and dried
Turmeric (ground turmeric)a pinch
Red chilli powder (indian red chili powder)½ tsp
Chaat masala½ tsp
Sugar½ tsp, powdered
Raisins1 tbsp
Saltto taste

Method

4 steps
  1. 1Dry roast makhana on low heat for 8 to 10 minutes until it crunches when pressed.
  2. 2Heat ghee, fry peanuts, almonds and roasted chana until golden.
  3. 3Add curry leaves and chilli until crisp, then turmeric and chilli powder.
  4. 4Toss in makhana, raisins, chaat masala, sugar and salt. Cool fully and store airtight.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Makhana chivda: a bread or rice, a side, something to drink and something sweet.

On the side Mixed sprouts salad20 min
On the side Masala roast vegetables45 min
To drink Green apple mojito6 min
To drink Banana peanut butter smoothie5 min
Something sweet Oats and dates ladoo25 min
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