Phool Makhana Raita
Phool Makhana Raita is a refreshing Indian side dish that can be served with any Indian meal. The Makhana Ka Raita Recipe is a simple Indian relish made from yoghurt (curd) and toasted makhana (puffed Lotus seeds) with Indian spice powders.
Phool Makhana Raita is a quick, easy, vegetarian and gluten-free raita recipe popularly prepared during vrat (Hindu fasting days). You can also add Roasted and crushed lotus seeds to seasoned yoghurt. You can also temper it with curry leaf and mustard for added flavour. Makhana raita is a great way to include them in your diet.
Serve it as a side dish with your vrat or everyday meals to make them more filling and wholesome.
The Makhana Raita Recipe is presented in this post with step-by-step pictures.
How to make Makhana Raita? Step by step with photo
Ingredients:
- Fresh curd: You can use regular dairy curd/yoghurt or plant-based curd as required. Greek yoghurt can also be used. *You can also use homemade dahi/ curd but make sure it’s not sour.
- Cumin powder: Always use Roasted cumin powder for good taste and aroma.
- Sweetener: You can use powdered sugar or jaggery its quantity depends on the sourness of the yoghurt.
- Black salt: it’s optional, as per your taste.
- Makhana – Makhana/fox nut is a superfood and loaded with many health benefits.
- Salt(optional): you can use any salt like sea salt, rock salt etc.
- Ghee: Ghee to roast the makhana.
- Red Chilli Powder: optional
- Milk: I used Milk to thin down the raita. You can use water in place of milk if you wish to.
- Other: You will also need green chillies and fresh coriander leaves. *Adjust the green chillies as per your taste.
Preparation:
Heat 2 teaspoons of ghee in a Pan, add 1 cup of Makhana, and dry roast them on low heat for 4-5 minutes until they become crispy. Keep stirring the in-between so that Makhana doesn’t burn.
Method:
Pour 1.5 cups of Curds into a deep vessel. Then add the roasted makhana, roasted cumin powder, salt, sugar, green chillies and chopped coriander leaves and mix well.
Add Makhana to the Raita Mixture and mix them well. Our Makhana Raita is now ready.
Pour it into a serving bowl, garnish it and Serve Chilled.
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Serving Suggestion
You can also enjoy it on the side with your everyday Indian-style meals, especially in summer. Makhanas are mainly eaten during fasting (vrat) in India. So if you are making this recipe for fasts during Navratri, skip black salt or regular salt and use sendha namak instead.
Suggestion Notes
For Crunchy Raita: You could add roasted makhana just before serving if you like crunchy makhana in raita.
For Soft Makhana Raita: If You like soft makhana raita, mix the roasted makhana in curd for 10-15 minutes before serving.
Consistency: Its Thickness could be adjusted by adding more milk or water if the raita is thick.
Tempering: You can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chillies.
Sweetener: You can adjust the amount of sugar to balance the heat of the mirchi and the sourness of the dahi, or you can omit the sugar.
Perfectly roasted: To check Foxnuts are perfectly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound means they are perfectly roasted.
Serving: Always serve this Makhana Raita after 10 minutes of adding foxnuts. If you are making this raita ahead of time, Then you can keep the prepared curd mixture in the fridge and add roasted foxnuts to the yoghurt mixture before serving, or else the makhana turns soggy.
You can use Rock Salt /sendha namak instead of regular salt and black salt If you are making this recipe for vrat/fast.
Mint: You can also use finely chopped mint instead of coriander leaves.
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For more recipes from this blog you might like please check:
Mango Raita
Banana Raita
Pomegranate Raita
Onion Tomato Raita
Phool Makhana Raita Recipe
Materials
- 1.5 cup Plain yoghurt dahi, curd (chilled)
- 1 cup Phool makhana fox nuts
- 1 tablespoon Clarified butter ghee
- 1-2 teaspoon Sugar
- 1/4 teaspoon Black salt optional
- ½ teaspoon Roasted cumin powder
- Rocksalt or regular salt or to taste
- 1 tablespoon Fresh coriander leaves chopped
- 1 teaspoon Green chilli chopped optional
- Milk, chilled optional
Instructions
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add makhana to the pan and roast until they are crisp, or it turns golden brown. stirring continuously.
- Transfer the roasted makhana to a plate and let them cool.
- Whisk yoghurt in a bowl until smooth and creamy.
- Add sugar, black salt, roasted cumin powder, salt, green chillies and coriander and mix everything well.
- Add the roasted makhana to the curd mixture and mix it evenly and sprinkle with the some chopped coriander leaves.
- Serve immediately.
Video
Notes
Always serve this Makhana Raita after 10 minutes of adding foxnuts.If you are making this raita ahead of time, Then you can keep the prepared curd mixture in the fridge and add roasted foxnuts to the yoghurt mixture before serving, or else the makhana turns soggy. You can use Rock Salt /sendha namak instead of regular salt and black salt If you are making this recipe for vrat/fast. You can also use finely chopped mint instead of coriander leaves.
