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Crispy Makhana Chivda: Your New Favorite Snack! Makhana Chivda: Craft this crispy Indian snack using the air fryer for a quick, healthy, and flavorful treat. Pe

Crispy Makhana Chivda: Your New Favorite Snack!

Makhana Chivda: Craft this crispy Indian snack using the air fryer for a quick, healthy, and flavorful treat. Perfect for guilt-free munching!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8
Course: Snack
Cuisine: Indian
Calories: 180
Ingredients Method Notes

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
  • 1 teaspoon chaat masala
  • Salt to taste
  • 1 teaspoon powdered sugar

Method
 

  1. Air fry makhana at 330°F for 8 minutes, shaking halfway through. Transfer to a large mixing bowl.
  2. Place curry leaves in the air fryer basket, then set a wire rack or mesh tray on top of it.
  3. 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.
  4. Heat oil in a small tadka pan over medium heat. Add mustard seeds and let them pop. Turn off the heat, then stir in turmeric, Kashmiri chili powder, cumin, and coriander powders.
  5. Pour the hot tadka over the makhana mixture. Sprinkle in chaat masala, salt, and powdered sugar. Toss gently until everything is evenly coated.
  6. Allow the chivda to cool completely before storing in an airtight container. It stays crisp for up to 2 weeks.

Notes

- For best results, ensure your makhana are completely dry before air frying. Any moisture will prevent them from crisping up properly. - If you don't have Kashmiri red chili powder, you can use regular chili powder, but adjust the quantity to your spice preference as Kashmiri is milder and primarily for color. - To revive crispness if your chivda goes soft, simply air fry it again for 2-3 minutes at 300°F or bake at 300°F for 5 minutes. This trick works wonders! - Storage: Keep the cooled makhana chivda in an airtight container at room temperature for up to 2 weeks to maintain its crunch. Exposure to air will make it lose its crispness. airtight container.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.