I’m sure many of you have tried making chevdo on the stovetop, but if you haven’t given the non-fried oven version a try, you’re missing out—it’s such a time-saver! I made this chevdo while finishing up other chores, and it came out just perfect. Makhanas usually take time to roast, but in the oven they crisped up beautifully without me hovering over the stove. This baked chevdo is light, crunchy, and an ideal snack for Navratri fasting days. I’m certain you’ll love it just as much as we did. Not sponsored—but I genuinely love prokeeper_byprogressive containers for storage. They’re airtight, super convenient, and dishwasher-safe. ✨ Baked Makhana Chevdo (Navratri Special) ✨ You’ll Need: • 4 cups makhana • 2 tbsp peanut oil • ½ cup raw peanuts • ½ cup raw almonds • ¼ cup raw cashews • Sendha namak (to taste) • 1 tsp black pepper • 1 tsp amchoor • 8 green chilies (chopped) • 6–8 curry leaves Quick Steps: 1️⃣ Preheat oven to 275°F. 2️⃣ Spread makhana, peanuts, almonds & cashe...