Post published on August 25, 2023 by vspiceroute
Last post modified on August 25, 2023 by vspiceroute
Jump to Recipe
Roasted Masala Makhana Chevdo has been my new favorite. As we are getting closer to festival season, we will preparing variety of dry snacks and this one will be on top of my list. I like my Chevdo flavorful and crunchy and this combo will hit all your taste buds. Sometimes simple things can be so addictive. This Makhana Chivda turns out spicy and tangy and so delicious. You can make this and enjoy it for Festivals such Diwali. You can eat it during vrat or Upvaas and skip the spices.
Health BenefitsÂ
Makhana or Foxnuts are excellent source of antioxidants and they are healthy for snacking. Makahana are rich in several micronutrients, including calcium, magnesium, iron, and phosphorus and fiber. They help stabilize blood sugar and are known to help in weight loss as they are low in calories.Â
Dish History
Gujaratis love their Cehvdo. Chevdo is a mixture of spices, nuts and crunchy carb such as rice puffs, poha, cereal or foxnuts. Makhana are dry water lily seeds also called puffed lotus seed and most commonly known as Fox Nuts. Makhanas need to be roasted well before being eaten. They can be flavored with variety of spices and I am sharing a recipe for a flavorful chevdo. I also have a recipe for Cereal no Chevdo if you want try that.Â
How to make Roasted Masala Makhana Chevdo?
Dry roast the Makhana for 8-10 minutes till they are crispy and then take them outÂ
In the same pan heat 2 tablespoon of oil on medium heatÂ
Add peanuts, cashews and split bengal gram. You can skip the nuts or add nuts of your choice Â
Add green chilies and curry leaves and cook them till the nuts are brown and crunchy and the chilies and curry leaves are crispyÂ
Add the roasted makhana and toss it with the nutsÂ
Add amchoor powder, Pav Bhaji masala, red chili powder, turmeric powder, salt and hing powderÂ
Toss the Makhana together till coated well with the spicesÂ
Cool the Makhana Chevdo for 20 minutes and store it in an airtight containerÂ
Roasted Masala Makhana Chevdo | Fox Nut Snack
Equipment
- 1 Wide Pan
- 1 Spatula
Ingredients
- 3 cups Phool Makhana
- Salt as needed
- 2 tsp red chili powder kashmiri
- 2 tsp Pav bhaji Masala
- 1/2 tsp turmeric powder
- 1 tsp amchoor raw mango powder
- 1/2 tsp asafetida powder hing
- 2 tbsp oil
- 1/4 cup peanuts
- 1/4 cup split bengal gram Dalia
- 1/4 cup chopped chasews
- 4-6 slit green chilies modify per taste
- 15 curry leaves
Instructions
- Dry Roast the Makhanas in a wide pan till they become crunchy about 8-10 minutes
- In the same pan heat 2 tablespoon of oil on medium heat
- Add peanuts, cashews and split bengal gram
- Add green chilies and curry leaves and cook them till the nuts are brown and crunchy
- Now add dry roasted makhanas and toss it together
- Add amchoor powder, Pav Bhaji masala, red chili powder, turmeric powder, salt and hing powder
- Toss the Makhana together till coated well with the spices
- Cool the Makhana Chevdo for 20 minutes and store it in an airtight container
Additonal Info
StorageÂ
Can store them at Room temperature in an airtight container for 1 monthÂ
Serving suggestionsÂ
Enjoy it by itself along with chai or coffeeÂ
Alternative ingredientsÂ
You can skip the nuts for nut allergy. You can skip the spices and add black pepper, cumin powder and salt when making it for vrat
Expert Tips
Dry Roast the Makhana on medium heat on stove top for 8-10 minutes till they are crunchy. When adding nuts, cook them on low heat Â
Click here to subscribe to my Youtube channel
Hi Mansi tried Makhana bhel and it turned soo soo amazing. Made it for Rakshabandhan celebration and it got over in like 5 mins. Thank you so much for sharing this quick and health chevdo. Thanks. Cheers 🥂
I am so glad you enjoyed it and made my recipe as a part of your intimate celebration
thank you