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 always looking for yogurt-based side dishes, phool makhana raita is the perfect choice. Its an ideal accompaniment to a variety of Indian meals. I also pack makhana raita to my daughters 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 makhana recipes you might enjoy:
Spicy Masala Makhana Makhana Chivda Mint/Pudina Makhana Makhana Kheer Makhana Paratha
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 have used full-fat dairy yogurt, whisk until smooth. 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 the curd in a mixing bowl until smooth. Then add the roasted makhanas, roasted cumin powder, red chili powder, finely chopped green chilies, coriander leaves, salt, and sugar. Mix everything well. Let the phool makhana raita rest for 10 minutes before serving.
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
More Raita Recipes
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