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.
When I first tasted makhana raita at my friend's place, I knew I had to try making it at home. I enjoy preparing healthy raita recipes like beetroot raita, spinach raita, and avocado raita, and makhana raita quickly became one of my favorites.
For anyone who loves the flavor of makhana and is looking for yogurt-based side dishes, phool makhana raita is the perfect choice. It's an ideal accompaniment to a variety of Indian meals. I also pack makhana raita in my daughter's school lunch box.
Makhana is also high in protein and low in calories, making it a fantastic choice for a weight-loss diet.
Here are some more Indian Makhana Recipes you might enjoy:
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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): Homemade ghee adds a rich flavor to the dish, but if you're vegan, you can substitute it with coconut oil or any vegetable oil.
- Yogurt (or greek yogurt): I used full-fat dairy homemade yogurt. If you are a vegan, use dairy-free yogurt.
- Spices: I used roasted cumin (jeera) powder, chaat masala, salt, and black salt.
- Coriander Leaves: Use fresh, finely chopped coriander leaves.
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 ensure the makhanas are properly roasted, take one in your hand and crush it. If it breaks easily with a satisfying crunch, they are perfectly roasted.
Now transfer makhanas to a plate and let them cool.
Whisk 1 cup curd (yogurt) in a mixing bowl until smooth. Then add the roasted makhanas, ½ teaspoon roasted cumin powder, ¼ teaspoon chaat masala, 1 finely chopped green chili, 1 tablespoon coriander leaves, salt, and ¼ teaspoon sugar (optional). Mix everything well.
Let the phool makhana raita rest for 10 minutes before serving.
What to Serve with Makhana Ka Raita?
Serve the phool makhana raita as an accompaniment with parathas, curries, or dal fry. This easy raita recipe also goes well with chana biryani and paneer 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. The texture of yogurt, in particular, tends to change and can become grainy or separated 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. Otherwise, they turn very soggy.
- Adding milk to the yogurt helps prevent it from turning sour. If you are using fresh yogurt, then skip it.
- Sugar helps balance the heat and sourness in the dish. If you prefer not to use it, you can skip the sugar.
- You can lightly crush the makhanas using your hands, a blender, or a rolling pin before adding them to the raita.
- You can also add finely chopped mint (pudina) along with coriander leaves for added flavor.
- If the raita becomes too thick, add more water.
More Raita Recipes
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
- ½ teaspoon roasted cumin powder
- ¼ teaspoon chaat masala powder
- 1 green chilli finely chopped
- 1 tablespoon coriander leaves finely chopped
- black salt (or regular salt) to taste
- ¼ teaspoon sugar 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, chaat masala, green chilies, coriander leaves, salt, sugar, and mix well.
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. Otherwise, they turn very soggy.
- Adding milk to the yogurt helps prevent it from turning sour. If you are using fresh yogurt, then skip it.
- Sugar helps balance the heat and sourness in the dish. If you prefer not to use it, you can skip the sugar.
- You can lightly crush the makhanas using your hands, a blender, or a rolling pin before adding them to the raita.
- You can also add finely chopped mint (pudina) along with coriander leaves for added flavor.
- If the raita becomes too thick, add more water.
Nutrition
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