Quick Makhana Chivda Recipe – Puffed Rice & Cornflakes Snack

Last Updated on 2 months by Neha Deshmukh

Quick Makhana Chivda Recipe – Puffed Rice & Cornflakes Snack

Introduction

Okay, let’s be real – sometimes you just need a snack. Not a complicated, hours-in-the-kitchen kind of snack, but something quick, crunchy, and utterly satisfying. This Makhana Chivda is exactly that! I first made this when I was craving something savory and a little bit sweet, and it’s been a family favorite ever since. It’s perfect for tea time, movie nights, or just when you need a little pick-me-up. Plus, it’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your average chivda. The addition of makhana (fox nuts) gives it a lovely lightness and a subtle nutty flavor. It’s a fantastic blend of textures – crunchy puffed rice, delicate flattened rice, and the satisfying bite of cornflakes. And the best part? It comes together in under 20 minutes! It’s a guaranteed crowd-pleaser, and honestly, it’s hard to stop at just one handful.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chivda:

• 1 cup corn flakes
• ½ cup flattened rice (poha)
• 1 cup puffed rice (murmura)
• 2 tbsp cooking oil (I prefer sunflower or vegetable oil)
• 2 tbsp coconut chips
• ¼ cup peanuts
• 1/5 cup cashew (kaju)
• 1/5 cup Almonds (badam)
• 2 tbsp roasted gram dal (chana dal)
• 2 tbsp raisins
• ¼ tsp turmeric (haldi)
• 1 tsp Kashmiri red chilli powder
• Salt to taste
• 1 tsp sugar

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chivda.

• Makhana (Fox Nuts): Health Benefits & Varieties: Makhana is a superfood! It’s low in calories, rich in protein, and packed with antioxidants. You can find it easily in most Indian grocery stores. I usually get the plain, unflavored variety.
• Puffed Rice (Murmura): Choosing the Right Type: Puffed rice comes in different sizes. I prefer the medium-sized ones for this recipe – they hold the spices nicely.
• Flattened Rice (Poha): Thick vs. Thin Poha – Which to Use: Thin poha is best for chivda. It gets nice and crispy when roasted. If you only have thick poha, you can still use it, but it won’t be quite as delicate.
• Spice Blend: The Importance of Kashmiri Red Chilli Powder: Kashmiri red chilli powder gives a beautiful color and a mild heat. Don’t substitute with regular chilli powder unless you like things really spicy!
• Oil Selection: Traditional vs. Modern Options: Traditionally, ghee was used for making chivda, which adds a lovely flavor. However, oil is more commonly used now for a lighter snack. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp oil in a large pan and spread it evenly using a brush.
2. Roast fox nuts (makhana) on low-medium heat for 2-3 minutes until crisp. Set aside.
3. In the same pan, roast puffed rice and flattened rice separately. Keep aside. This is important – roasting them separately ensures even crispness!
4. Add 1 tbsp oil to the pan. Toast cashews, almonds, and peanuts for 1 minute, until lightly golden. Watch them carefully, they burn easily!
5. Add coconut chips, roasted gram dal, raisins, and curry leaves. Sauté for 1 minute, until fragrant.
6. Mix in turmeric, then add cornflakes. Stir well to coat everything with the spices.
7. Sprinkle red chilli powder, salt, and sugar. Mix thoroughly, making sure everything is evenly coated.
8. Combine roasted puffed rice, fox nuts, and flattened rice. Roast for 2-3 minutes, stirring constantly.
9. Let the mixture cool completely before storing in an airtight container. This is crucial for maintaining the crunch!

Expert Tips

A few little things that make a big difference:

• Achieving the Perfect Crispness: Low and slow is the key! Roasting on medium-low heat ensures everything gets crispy without burning.
• Preventing Sticking During Roasting: Use a non-stick pan, and stir frequently. A little patience goes a long way.
• Balancing Sweet, Salty, and Spicy Flavors: Taste as you go! Adjust the salt and sugar to your liking.
• Storing for Maximum Freshness: Store in an airtight container at room temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chivda Adaptation: This recipe is already naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Gluten-Free Confirmation: This recipe is gluten-free, as all the ingredients are naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the Kashmiri red chilli powder for a milder flavor. Add a pinch of cayenne pepper for extra heat! My friend loves adding a dash of garam masala too.
• Festival Adaptations (Diwali, Holi, etc.): During Diwali, I like to add a few strands of saffron for a touch of luxury.

Serving Suggestions

This chivda is fantastic on its own, but it’s even better with…

• A hot cup of masala chai! Seriously, it’s the perfect pairing.
• A side of yogurt for a cooling contrast.
• As part of a festive snack platter.

Storage Instructions

Store in an airtight container at room temperature for up to 2 weeks. The key is to keep it sealed tightly to prevent it from getting stale.

FAQs

Let’s answer some common questions:

• Can I use different types of nuts in this chivda? Absolutely! Feel free to swap in walnuts, pecans, or pistachios.
• How can I make this chivda less oily? Use a good quality non-stick pan and use the minimum amount of oil needed to roast the ingredients.
• What is the best way to store chivda to keep it crunchy? An airtight container is essential! You can also add a few dried red chillies to the container – they help absorb moisture.
• Can I add other spices like chaat masala or amchur powder? Yes! A sprinkle of chaat masala or amchur powder adds a lovely tangy flavor.
• Is it possible to make a larger batch of this chivda and store it for longer? Yes, you can easily double or triple the recipe. It will keep for up to a month if stored properly.
• What is the shelf life of homemade chivda? Properly stored, homemade chivda will stay fresh for about 2 weeks to a month.