Makhana Raita Recipe (Phool Makhana Raita)

5 from 6 votes

An easy and healthy raita made with yogurt (curd), roasted makhana (puffed lotus seeds) and Indian spice powders.

Course Side Dish

Cuisine North Indian

Keyword fasting recipes, makhana raita, phool makhana raita recipe, vrat recipe

Diet Gluten-Free, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 50kcal

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

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.