Makhane ka raita is an easy and healthy raita 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.
Makhanas are mostly eaten during fasting (vrat) in India, if you are making this recipe for fasts during Navratri then skip black salt or regular salt and use sendha namak instead. Other Raita recipes from my blog Palak Raita, Beetroot Raita, Cucumber Raita, Yellow Pumpkin Raita, Strawberry Raita.
How to Make Makhana Raita
1. Heat ghee in a Kadai and 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.
2. To check if they are roasted properly just take one Makhana in hand and crush it, if it breaks nicely with a crunching sound that means they are done perfectly.
3. Now transfer makhanas to a plate and let them cool.
4. 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.
5. 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 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
Makhana Raita Recipe (Phool Makhana Raita)
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 chilli powder optional
Instructions
- Heat ghee in a pan or kadai and 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 doesnotburn.
- To check if they are roasted properly just take one Makhana in hand and crush it ,if it breaks nicely with a crunching sound that means they are done perfectly.
- 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.The add the roasted makhana’s ,roasted cumin powder ,red chilli powder ,green chillies ,coriander leaves, salt,sugar and mix well.
- Rest this raita for 10 minutes and serve the Makhana 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 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 sugar.
- You can slightly crush the makhanas using 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.
Nutrition
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