Phool Makhana Raita Recipe
Makhana Ka Raita Recipe is a simple Indian relish made from yoghurt (curd) and toasted makhana (puffed Lotus seeds) with Indian spice powders. This is very easy to make and is a variation to the normal raitha made from vegetables.
Calories
Ingredients
- 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
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. You can also use finely chopped mint instead of coriander leaves.
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.