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.
This article is about a side dish that might be a humble companion to your favourite meal. No matter how great our supper or lunch is, as we have all likely discovered, the raita is always something that is recalled later. There are numerous varieties of raita, but today's major component is makhana, or foxnuts.
For someone who likes the flavor of makhana and is constantly looking for yoghurt to go with their food, makhana raita is the ideal side dish. Makhana is also a high-protein, low-calorie dish, making it a fantastic choice for a diet that aims to lose weight.
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What Is Makhana Raita?
Makhana Ka Raita is a simple Indian condiment made with yoghurt (curd), roasted makhana (puffed Lotus seeds), and a few Indian spices to enhance the flavors.
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.
Ingredients
- Makhana: I used plain phool makhana (or lotus seed). Makhanas are easily available in Indian grocery stores. Even though the package says roasted makhana, I highly recommend pre-roast before using them.
- Ghee (or oil): Ghee gives a nice flavor, but you can also replace it with coconut oil or any vegetable oil if you are a vegan.
- Yogurt (or greek yogurt): I have used full-fat dairy yogurt, whisk until smooth. If you are a vegan, use dairy-free yogurt.
- Spices: I used roasted cumin (jeera) powder, chaat masala, salt, and black salt.
- Coriander Leaves: fresh coriander leaves/cilantro finely chopped.
How to Make Makhana Raita
Heat 1 teaspoon of ghee in a Kadai, add ½ 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. 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.
What to Serve with Makhana Ka Raita?
Serve the phool makhana raita recipe with parathas, curries, or lentils. This easy raita recipe also goes well with Biryanis and Pulao.
Storage Suggestions
Phool Makhana Raita tastes the best the day it is made. However, You can store the leftovers in the refrigerator for up to 1-2 days in an air-tight container.
I do not recommend freezing, as dairy products do not freeze well. Typically texture of the yogurt changes, when thawed.
Tips & Variations
- Serve this raita after 10 minutes of adding makhanas. If you are 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 prevent 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 water.
More Makhana Recipes
- Spicy Masala Makhana
- Makhana Chivda
- Mint/Pudina Makhana
- Makhana Kheer
- Peanut Butter Makhana
- Makhana Paratha
More Raita Recipes
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Makhana Raita Recipe (Phool Makhana Raita)
Ingredients
- 1 cup curd (yogurt)
- 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. 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
Tips & Variations
- Serve this raita after 10 minutes of adding makhanas. If you are 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 water.
Nutrition
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