Introduction

Have you tried making chevdo without frying? This oven-baked version is a total game-changer—crispy, light, and so easy to make. I whipped it up while multitasking, and the best part? No standing over the stove!

Perfect for Navratri or anytime you need a healthy Indian snack to curb those evening cravings.

Also, not sponsored, but I love my @prokeeper_byprogressive containers—they’re dishwasher-safe and keep everything super fresh!

Ingredients

•4 cups dry makhana (fox nuts)

•2 tbsp peanut oil

•1/2 cup raw peanuts

•1/2 cup raw almonds

•1/4 cup raw cashews

•Sendha namak (rock salt) or regular salt as needed

•1 tsp black pepper powder

•1 tsp amchoor powder (dry mango powder)

•8 green chilies

•6-8 curry leaves

How to make Makhana Chevdo?

Preheat the Oven: Begin by setting your oven to 275°F (135°C) and allow it to preheat. This low temperature helps the nuts and makhana roast slowly and evenly, preserving their nutrients and enhancing their natural flavor.

Prepare the Nuts and Makhana: Take a large baking tray and evenly spread out the makhana, raw peanuts, almonds, and cashew nuts. Make sure they are in a single layer so they roast uniformly. You can gently shake the tray to spread them out more evenly.
Roast in the Oven: Place the tray in the preheated oven and roast for about 25 minutes. Halfway through, you may want to stir or shake the tray to ensure even roasting. Keep an eye on the color – the nuts should turn golden and aromatic, and the makhana should become crisp.

Prepare the Spiced Oil: While the nuts are roasting, heat oil in a small pan over medium heat. Once hot, add the finely chopped green chilies. Sauté them for a minute or two until they start to sizzle and slightly crisp up. Then, add the curry leaves. Be careful – they can splatter when they hit the hot oil. Sauté until the curry leaves turn crisp and release a fragrant aroma. Once done, turn off the heat and set the spiced oil aside to cool slightly.
Cool the Roasted Mix: Once the roasting is complete, remove the tray from the oven and allow the nuts and makhana to cool for 5–10 minutes. This makes them easier to handle and helps retain their crunch when mixed with the spiced oil.

Combine the Flavors: Transfer the cooled roasted mixture into a large mixing bowl. Pour the warm spiced oil with the cooked chilies and curry leaves over the nuts and makhana.
Season the Mix: Sprinkle black pepper powder, salt, and amchoor powder over the mixture. Adjust these to your taste preferences. The amchoor powder adds a tangy kick that balances the richness of the nuts.

Toss Everything Together: Using a spatula or your clean hands, gently toss everything together until all the nuts and makhana are evenly coated with the oil and spices. Be thorough but gentle to avoid breaking the makhana.

Cool & Store: Allow the mixture to cool completely before transferring it to an airtight container. This ensures the snack remains crisp and fresh. Store at room temperature and enjoy within a couple of weeks.

Storage:

Store the completely cooled roasted mix in an airtight container to maintain crispness and freshness.
Keep the container in a cool, dry place, away from direct sunlight or moisture.
Stays fresh for up to 2–3 weeks at room temperature.
For extended shelf life, you can refrigerate it in an airtight box, but bring to room temp before serving for best texture.

Serving Suggestions:

Enjoy as a tea-time snack with a hot cup of chai.
Use it as a topping on salads for a crunchy twist.
Pack in kids’ or office snack boxes for a wholesome, energy-boosting treat.
Serve in a bowl as a party snack – it’s a healthier alternative to fried snacks.
Pair with buttermilk or lemonade for a refreshing contrast.

Expert Tips:

Low and slow roasting is key to preserving the crunch and nutrients – don’t rush with high heat.
Makhana burns easily, so make sure to stir once or twice while baking to prevent uneven roasting.
If you’re short on time, you can dry roast the nuts and makhana on a stovetop in a large pan, stirring frequently.
Adjust green chilies based on your heat tolerance – or skip them entirely for a kid-friendly version.
Want extra tang? Add a pinch of chaat masala along with amchoor for more zing.
You can customize with seeds (like pumpkin or sunflower), or even toss in some roasted raisins for a sweet-salty combo.

Healthy Oven-Baked Makhana Chevdo

Looking for a healthier twist on traditional chevdo? This oven-baked version is a total game-changer! It’s crispy, light, and saves you the hassle of frying. I whipped it up while multitasking—no standing over the stove required! Perfect for Navratri or as a wholesome evening snack, it’s a must-try for anyone craving something tasty yet guilt-free.

Print Recipe Pin Recipe

Prep Time 15

Servings 2

Ingredients

4 cups Dry makhana (fox nuts)
2 tbsp Peanut oil
1/2 cup Raw peanuts
1/2 cup Raw almonds
1/2 cup Raw cashews
Sendha namak (rock salt) or regular salt as needed
1 tsp Black pepper powder
1 tsp Amchoor powder (dry mango powder)
8 Green chilies
8 Curry leaves

Instructions

Preheat your oven to 275°F (135°C).
Spread makhana, peanuts, almonds, and cashews evenly on a baking tray.
Bake for about 25 minutes or until everything is well-roasted.
Meanwhile, heat oil in a pan, add chopped green chilies, and cook. Then add curry leaves and sauté until fragrant. Turn off the heat.
Once the nuts are roasted, let them cool for a few minutes.
Pour the spiced oil over the nuts.
Add black pepper powder, salt, and amchoor powder.
Toss everything well using a spatula or your hands.
Store in an airtight container.