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.
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.