Makhana Raita tastes great as it prepared with balanced spiced and little sweet whisked curd. Makhana, also called foxnuts or lotus seeds in English are mostly consumed during fasting, as they have strong nutritional value. For fasting, add Sendha namak in place of black salt & plain salt.
Makhanas are low in cholesterol, sodium and saturated fats and are good for your heart. They are a good source of magnesium, potassium, manganese, phosphorous and protein. This high nutrition value of makhanas makes them a perfect and healthy ingredient. With this Makhana Raita, you can also checkout other Makhana Recipes that I have shared like:
Makhana Chivda Namkeen Recipe,
Finally, I would like you to checkout my Raita Recipes Collection also, which includes
Fried Potato Raita Recipe etc.
Instructions for how to make Phool Makhana Raita:
- Firstly, heat a pan/kadai and add 1 cup phool makhana in it.
- On a low flame, dry roast the phool makhana for 4-5 minutes or till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool. Keep it aside.
- Take 2 cups fresh chilled curd/plain yogurt in a bowl and whisk the curd.
- Spice the curd with 1 tsp Sugar, 1/2 tsp Black Salt, 2 pinches or Salt to taste, 1/4 tsp Ground Black Pepper, 1/2 tsp Roasted Cumin Powder/ Bhuna jeera powder and add 1tbsp finely chopped coriander leaves.
- Then add 1 finely chopped green chili and 4-5 leaves of mint leaves. If you are using dry mint leaves then crush them & for fresh mint leaves chop them finely. Mix them really well.
- Next add roasted makhanas to the spiced curd. Stir well and transfer raita to serving bowl.
- Garnish it with a pinch of red chili powder, a pinch of roasted cumin powder and finely chopped coriander leaves. Serve Makhana Raita immediately and enjoy.
1. Firstly, heat a pan/kadai and add 1 cup phool makhana in it.
2. On a low flame, dry roast the phool makhana for 4-5 minutes or till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool. Keep it aside.
3. Take 2 cups fresh chilled curd/plain yogurt in a bowl.
4. Now, whisk the curd.
5. Spice the curd with 1 tsp Sugar, 1/2 tsp Black Salt, 2 pinches or Salt to taste, 1/4 tsp Ground Black Pepper, 1/2 tsp Roasted Cumin Powder/ Bhuna jeera powder and add 1tbsp finely chopped coriander leaves.
6. Then add 1 finely chopped green chili and 4-5 leaves of mint leaves. If you are using dry mint leaves then crush them & for fresh mint leaves chop them finely.
7. Mix them really well.
8. Next add roasted makhanas to the spiced curd.
9. Stir well and transfer raita to serving bowl.
10. Garnish it with a pinch of red chili powder, a pinch of roasted cumin powder and finely chopped coriander leaves. Serve Makhana Raita immediately and enjoy.
Tips:
- Use fresh curd for making raita.
- You can also crush the makhanas after roasting, but its taste delicious with whole roasted makhana.
- Makhana Raita tastes great when prepared less spicy, so remove seeds from green chili.
- For crispy makhana raita, add makhana to the spiced curd just before serving.
- For soft makhana, you can soak makhana in spiced curd for 10-15 minutes.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, heat a pan/kadai and add 1 cup phool makhana in it.
2. On a low flame, dry roast the phool makhana for 4-5 minutes or till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool. Keep it aside.
3. Take 2 cups fresh chilled curd/plain yogurt in a bowl.
4. Now, whisk the curd.
5. Spice the curd with 1 tsp Sugar, 1/2 tsp Black Salt, 2 pinches or Salt to taste, 1/4 tsp Ground Black Pepper, 1/2 tsp Roasted Cumin Powder/ Bhuna jeera powder and add 1tbsp finely chopped coriander leaves.
6. Then add 1 finely chopped green chili and 4-5 leaves of mint leaves. If you are using dry mint leaves then crush them & for fresh mint leaves chop them finely.
7. Mix them really well.
8. Next add roasted makhanas to the spiced curd.
9. Stir well and transfer raita to serving bowl.
10. Garnish it with a pinch of red chili powder, a pinch of roasted cumin powder and finely chopped coriander leaves. Serve Makhana Raita immediately and enjoy.
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