Makhana Chivda (The Ultimate Indian Snack)

What I love most about makhana chivda is the balance: the fox nuts turn ultra-crisp, the spices bloom to a deep, layered flavor, and every bite feels light yet satisfying. It's a true go-to Indian snack in my kitchen, right alongside Poha Chivda and Murmura Chivda, for an easy, crunchy bite any time.

It's also incredibly easy and almost hands-free! Pop it in the air fryer and let it crisp up, or bake a batch in the oven. Once the makhana, nuts, and curry leaves are crunchy, I toss them in a warm tadka of mustard seeds, turmeric, Kashmiri chili, cumin, and coriander for that irresistible aroma and flavor. Whether you're new to makhana or already a fan, this quick Indian snack is a must-try; minimal oil, maximum crunch, big flavor in every handful.

I love how protein-rich makhana tastes amazing in both sweet and savory recipes - from my festive Makhana Burfi and Makhana Kheer, to this flavorful chivda.

You'll love this one because it fits real life. It's easy to customize with whatever you have on hand: cashews, almonds, peanuts, or even thin coconut slices. It still tastes indulgent while being a better-for-you snack. If you need an easy edible gift, this one's a hit every time. Pack it in a glass jar as hostess gifts or festive tins for Diwali - it's unique, wholesome, and everyone falls in love with the crunchy bite!

Ingredient Notes

• Makhana (Fox Nuts or Lotus Seeds): The star of the recipe! Makhana is light, crunchy, and soaks up flavor beautifully. Look for large, clean, white makhanas for the best texture at the Indian grocery stores. Roast or air fry them until they're crisp before adding the spices. This helps them stay crunchy longer.
• Nuts: Cashews and almonds add a rich, nutty flavor and satisfying bite. You can easily switch things up with peanuts for a more traditional touch or toss in thinly sliced dry coconut for a Maharashtrian-style twist.
• Curry Leaves: Fresh curry leaves bring a bright, citrusy aroma with a lightly herbal, nutty finish that lifts the whole chivda. Rinse and dry them well first, then roast or air fry until crisp so they shatter pleasantly and infuse the mix without getting soggy.
• Oil and Tadka Spices: A quick tempering of mustard seeds, turmeric, Kashmiri chili, cumin, and coriander infuses the whole mix with warmth and color. The Kashmiri chili gives a gentle heat and beautiful red hue without making it spicy.
• Spices:  A sprinkle of chaat masala, salt, and a touch of powdered sugar balances all the flavors - savory, tangy, and lightly sweet. Taste and adjust as you mix; the magic is in finding your perfect balance!

How to Make Makhana Chivda

Storing

Allow the chivda to cool completely before storing in an airtight container. It stays crisp for up to 2 weeks.

Serve with Masala chai for an afternoon snack or add it to your Diwali platter!