Spicy roasted makhana is a snack my Grandmother taught me to make. Hers wasn’t makhana, though. She used mamra (puffed rice). Makhana, or fox nuts, are a puffed seed with a texture similar to popcorn or very large mumra. They have the added benefit of being a fasting food, and many people prize them for their nutritional value.
About this Chivda
I adapted this recipe a long time ago, from my Grandmother’s mamra to makhana. My grandmother would make a super-simple snack mix with puffed rice. She would give it a Gujarati-style vaghar and add the puffed rice and toast it until the puffed rice was perfectly crisp.
Her mamra was something she would serve us at snack time with tea. It was very delicious, and I took that vaghar and applied it to makhana. Makhana has a similar texture but is larger and has a little more nutritional value. It makes for a light afternoon snack that doesn’t have too many calories.
Makhana – fox nuts” have a texture similar to puffed rice or popcorn.
Peanuts – I’m using pre-roasted. Raw is fine too. They will toast alongside the makhana.
Hing (optional) – if looking for a gluten-free snack, make sure to use a gluten-free hing
Amchoor – for a little sour. You can use citric acid granules if you have them on hand. Use 1/8 teaspoon and grind it up before adding.
Cayenne – use chili powder of choice
Sugar – optional
I love this recipe for its simplicity. You can add a few extra ingredients to make it a proper chevdo:
- Roasted dal/lentils
- Other nuts
Serve this makhana chevdo as a snack to accompany masala chai. It’s nice to serve a few snack options, such as chevdo and khari biscuits.
If you are interested in other recipes using makhana, try this makhana kheer.
You can keep any roasted makhana you don’t eat in an airtight container in your snack cabinet. I like to fill a jar with it and leave it on my counter or coffee table to munch on over a few days.
Spice Roasted Makhana | Makhana Chivda
- 3 cups makhana fox nuts
- 2 Tbsp ghee butter, or oil
- ½ tsp salt
- 10-12 curry leaves
- ⅛ tsp hing
- ¼ tsp turmeric powder
- ¼ tsp cayenne
- 2 Tbsp peanuts
- ½ tsp amchoor
- 1 tsp sugar optional
- ½ tsp cumin
- Heat oil until it shimmers. Add hing, turmeric, and curry leaves. Let them sizzle for a few seconds.
- Add salt, amchoor, cayenne, and peanuts. Add makhana. Toast well, 5-6 minutes, until the makhana are crisp and they crumble when crushed.
- Add sugar, stir and remove from heat before the sugar begins to melt.