An easy and healthy raita made with yogurt (curd), roasted makhana (puffed lotus seeds) and Indian spice powders.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: North Indian
Ingredients
- 1 cup curd (yogurt)
- 1 teaspoon ghee ((or coconut or olive oil))
- 1/2 cup makhana/foxnut/lotus seed
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon chaat masala powder
- 1 green chilli (finely chopped)
- 1 tablespoon coriander leaves (finely chopped)
- black salt ((or regular salt) to taste)
- 1/4 teaspoon sugar (optional)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.