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Home » Recipes » Makhana

Makhana Raita | Phool Makhana Raita

Sep 29, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Makhane ka raita is an easy and healthy recipe made with yogurt (curd), roasted phool makhana (puffed lotus seeds), and Indian spice powders. This is also the perfect vrat recipe if you are fasting during Navratri.

makhana raita served in a bowl garnished with cilantro

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.

yogurt dip served in a bowl garnished with cilantro

How to Make Makhana Raita

Heat ghee in a Kadai, add 1 cup of Makhana, and dry roast them on very low heat for 4-5 minutes until they are crisp. Keep stirring them in between so that Makhana doesn't burn.

To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly roasted.

step to roast makhana in a teaspoon of oil till crisp in a pan collage

Now transfer makhanas to a plate and let them cool.

Whisk curd in a mixing bowl until smooth, and then add milk and mix well. Then add the roasted makhana’s, roasted cumin powder, red chili powder, green chilies, coriander leaves, salt, sugar, and mix well.

step to mix everything well collage

Rest this phool makhana raita recipe for 10 minutes, and serve the Makhane ka Raita with jeera rice, pulao, or parathas.

Tips & Variations

  • Serve this raita after 10 minutes of adding makhanas. If you making this raita ahead of time, then refrigerate only the yogurt mixture and add makhanas just before serving else, they turn very soggy.
  • Refrigerate raita until serving time.
  • Adding milk to the yogurt helps it from turning sour. If you are using fresh yogurt, then skip it.
  • Sugar balances the heat and the sourness, if you don't want then skip the sugar.
  • You can slightly crush the makhanas using a hand, blender, or rolling pin and then add them to the raita.
  • You can also add finely chopped mint (pudina) instead of coriander leaves.
  • If the raita becomes too thick, add more milk.

More Makhana Recipes

  • Spicy Masala Makhana
  • Makhana Chivda
  • Mint/Pudina Makhana
  • Makhana Kheer
  • Peanut Butter Makhana
  • Makhana Paratha

More Raita Recipes

  • Palak Raita
  • Beetroot Raita
  • Cucumber Raita
  • Yellow Pumpkin Raita
  • Avocado Raita
  • Ash Gourd Raita
Tried this recipe?Don’t forget to give a ★ rating below
Makhane ka raita served in a bowl garnished with dash of red chillli powder and cilantro

Makhana Raita Recipe (Phool Makhana Raita)

Bhavana Patil
An easy and healthy raita made with yogurt (curd), roasted makhana (puffed lotus seeds) and Indian spice powders.
5 from 6 votes
Print Recipe Pin Recipe
Servings: 2
Calories : 50
Course: Side Dish
Cuisine: North Indian
Diet: Gluten-Free, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 5 minutes
Total Time : 15 minutes

Ingredients
  

measuring cup used 1 cup = 250 ml

  • 1 cup curd (yogurt)
  • 2 tablespoon milk
  • 1 teaspoon ghee or coconut or olive oil
  • ½ cup makhana /foxnut/lotus seed
  • ¼ teaspoon roasted Cumin Powder
  • ¼ teaspoon chat masala powder
  • 1 green chilli finely chopped
  • 1 tablespoon coriander finely chopped
  • black salt or regular salt to taste
  • ¼ teaspoon sugar optional
  • a big pinch of red chili powder optional

Instructions
 

  • Heat ghee in a Kadai, add 1 cup of Makhana, and dry roast them on very low heat for 4-5 minutes until they are crisp. Keep stirring them in between so that Makhana doesn't burn.
  • To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are perfectly roasted.
  • Now transfer makhanas to a plate and let them cool.
  • Whisk curd in a mixing bowl until smooth, and then add milk and mix well. Then add the roasted makhana’s, roasted cumin powder, red chili powder, green chilies, coriander leaves, salt, sugar, and mix well.
  • Rest this phool makhana raita recipe for 10 minutes and serve the Makhane ka Raita with jeera rice, pulao, or parathas.

Notes

  • Serve this raita after 10 minutes of adding makhanas. If you making this raita ahead of time then refrigerate only the yogurt mixture and add makhanas just before serving else they turn very soggy.
  • Refrigerate raita until serving time.
  • Adding milk to the yogurt helps it from turning sour. If you are using fresh yogurt then skip it.
  • Sugar balances the heat and the sourness, if you don't want then skip the sugar.
  • You can slightly crush the makhanas using a hand, blender, or rolling pin and then add to the raita.
  • You can also add finely chopped mint (pudina) instead of coriander leaves.
  • If the raita becomes too thick add more milk.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 50kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 321mgPotassium: 80mgSugar: 3gVitamin A: 100IUCalcium: 69mgIron: 0.2mg
Keyword easy, fasting recipes, healthy, indian, lotus seed, makhana raita, phool makhana, vrat recipe
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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More Healthy Phool Makhana Recipes

  • Peanut Butter Makhana
  • Paneer Matar Makhana Curry
  • Moringa Makhana Recipe
  • Peri Peri Makhana
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