Makhana Chivda is my go-to chai-time snack! It is light, crispy, and perfectly spiced with gentle heat and warm, toasty notes. Made with roasted makhana (fox nuts/lotus seeds) and a handful of pantry spices, this Indian trail mix delivers that addictive, airy crunch without feeling heavy. It comes together in minutes on the stovetop or in the air fryer, and it's naturally gluten-free and vegan, making it a crowd-pleaser for everyday snacking, lunchboxes, and festive get-togethers!
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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!
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Makhana Chivda {The Ultimate Indian Snack}
Equipment
Recipe Video
Ingredients
- 4 cups makhana lotus seeds
- ½ cup cashews
- ½ cup almonds
- 25 curry leaves
- 2 tablespoons avocado oil
- 1 teaspoon mustard seeds
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chaat masala
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon powdered sugar
Instructions
- Air fry makhana at 330°F for 8 minutes (no need to preheat), shaking halfway through. You can also bake them in the oven at 350°F for 10 minutes. Transfer to a large mixing bowl.Note:The makhana may fly around and make some noise in the air fryer, don’t worry, that’s normal! Just keep an eye on them. If one gets stuck near the heating element, pause the air fryer and gently remove it.
- Place curry leaves in the air fryer basket, then set a wire rack or mesh tray on top of it. The curry leaves stay safe underneath and won't fly up into the heating element.
- Add cashews and almonds to the mesh tray and air fry at 300°F for 4 minutes, until lightly golden. Add to the mixing bowl with makhana. Note: You can also roast the nuts and curry leaves in the oven at 320°F for 10 minutes.
- Heat oil in a small tadka pan. Add mustard seeds and let them pop. Turn off the heat, then stir in turmeric, Kashmiri chili powder, cumin, and coriander powders.
- Pour the hot tadka over the makhana mixture. Sprinkle in chaat masala, salt, and powdered sugar. Toss gently until everything is evenly coated.
- Allow the chivda to cool completely before storing in an airtight container. It stays crisp for up to 2 weeks.
Akshata Walavalkar says
I tried this quick recipe and it came out really well!! Healthy and tasty
Archana Mundhe says
Thank you Akshata!