Makhana Raita is a delicious and nutritious raita recipe. It is served as cooling dip basically made up with curd/yogurt and phool makhana/ lotus seeds/fox nuts. It can be served with chapati, paratha ,pulao or biryani. Here is the recipe with some tips and step by step instructions and pictures.
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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