A delicious protein-rich and Gluten-Free Snack that stays fresh for days! Simple & Healthy!

Roasted Makhana Namkeen or Makhana Chivda is a crunchy and delightful snack with makhana (fox nuts), nuts, and a few spices! This healthy, fiber-rich, protein-rich, and gluten-free snack is very simple and easy.

It is made by roasting phool makhana (fox nuts), nuts in some ghee/oil, and then it is seasoned with a couple of aromatic spices.

Made with some simple ingredients, this flavourful snack gets done in 15 minutes when made from scratch. This is a dry snack that stays fresh for up to 2 weeks when stored in an airtight container in a cool dry place.

#healhtysnack #glutenfree #indianfood

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Click here for the step-by-step recipe: https://www.mygingergarlickitchen.com/makhana-namkeen/
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Ingredients for Makhana Namkeen
☛ 3 tablespoons ghee, divided
☛ 2 cups whole makhana, (lotus seeds/foxnuts)
☛ 1/3 cup peanuts
☛ 1/3 cup whole almonds
☛ 1/3 cup whole cashew nuts
☛ 1/4 cup raisins
☛ 2 tablespoons roasted chana (black gram/chickpeas)
☛ 1 tablespoon thinly sliced dry coconut
☛ 2 tablespoons curry leaves
☛ 2 green chilies, chopped
☛ 1/2 teaspoon salt
☛ 1/2 teaspoon black pepper powder
☛ 1/2 teaspoon chaat masala powder

!!Making Makhana Namkeen
1. Heat 1 tablespoon ghee in a pan over medium heat. Once hot, add makhanas to the pan and roast on medium-low heat for 7-8 minutes or until they are crispy. Keep stirring while roasting to get evenly roasted makhanas. To check, take a roasted makhana and try to break it between thumb and index finger. If it breaks easily into crumbs then it is ready. Also, you can test the doneness by eating a makhana, if it is crunchy then it is ready.
2. Once roasted, remove the makhana to a large bowl and keep it aside. To the same pan add 2 tablespoons of ghee and heat over medium-low heat. Once hot, add peanuts, almonds, and cashew nuts to the pan and roast them on medium-low heat for 5-6 minutes or until they are crunchy and golden.
3. Transfer them to a bowl and keep them aside. Add raisins to the same pan and sauté them until they plump up & swell.
4. Remove the raisins into the same bowl, and keep it aside. In the same pan, add chana dal, curry leaves, green chilies, and sliced dry coconut. Keep them stirring continuously and sauté until all the ingredients are lightly browned and crisp.
5. Now add roasted makhanas, nuts, salt, black pepper powder, and chaat masala powder to the pan. Turn off the heat and toss until everything is well combined. Let them cool completely and store them in an airtight container at room temperature. Serve makhana namkeen with a cup of masala chai or coffee and enjoy whenever you want.

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