AuthorPooja SundariaCategoryHealthy, Snacks, VeganFalahari makhana chivda is a very light snack and easy to make and I love it. It's so handy when you want something to snack on, makhana or lotus seeds are a powerhouse of nutrition, rich in fibre and low in calories too. Makhana is widely used in Indian cuisine like roasted makhana, makhana kheer, raita, curry, etc. I made this super easy and delicious makhana chivda. We all love sweet and tangy chivda recipes or mixture recipes at home. This healthy yet delicious snack is made with sago, makhana, dry fruits, peanuts, coconut chips, and some basic spices that are easily available at home.
What is makhana?
Makhanas is also known as fox nuts, Euryale Ferox, lotus seeds, gorgon nuts, and Phool makhana. These seeds are often used in quite a few Indian sweets and savouries like kheer, or makhana curry, roasted as well. Also eaten as an evening tea-time snack.
Read my Makhana Kheer recipe here: Makhana kheer
I usually make simple ghee roasted makhana for my munchkin. This is a mixture version of makhana with different nuts and usual spices. Making this is a mixture so quick and easy. You just need few minutes to make this crunchy snack. Make a big batch and store it in an airtight container and enjoy whenever required. Makhana chivda is a crunchy, delicious, light and easy snack to prepare at home.
Ingredients
Instructions
Heat the pan and add oil to it. When oil is hot pour strainer in it and add sago for frying. Fry for 2-3 mins.
Continuous stir while frying sago otherwise it will burn
Remove from pan and put the sago in tissue paper and let it cool down
Again heat the pan and roast makhana for 3-4 mins then put aside
After that roast peanut and other nut and coconut chips with a little bit of oil
Fry coriander for a few seconds and set aside
Now in a big bowl mix roasted makhana with peanuts and other ingredients and spices
Give a good mix then add fried coriander leaves and store in an airtight container jar for 2 weeks.
Ingredients
Directions
Heat the pan and add oil to it. When oil is hot pour strainer in it and add sago for frying. Fry for 2-3 mins.
Continuous stir while frying sago otherwise it will burn
Remove from pan and put the sago in tissue paper and let it cool down
Again heat the pan and roast makhana for 3-4 mins then put aside
After that roast peanut and other nut and coconut chips with a little bit of oil
Fry coriander for a few seconds and set aside
Now in a big bowl mix roasted makhana with peanuts and other ingredients and spices
Give a good mix then add fried coriander leaves and store in an airtight container jar for 2 weeks.