Makhana raita is a healthy raita made with phool makhana, yogurt, spices and coriander leaves.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 3 · 3 to 4
  • Category: Side Dish
  • Cuisine: North Indian

Ingredients

  • 1 cup fresh chilled yogurt ((curd))
  • ⅔ cup makhana ((phool makhana or fox nut or eurayle ferox))
  • ¼ teaspoon red chili powder
  • ½ teaspoon roasted cumin powder
  • 1 pinch garam masala
  • 2 tablespoon chopped coriander leaves
  • black salt (or rock salt or regular salt as required)

Method

preparation

  1. Heat a small frying pan or kadai/wok and add 2/3 cup phool makhana in it.
  2. On a low flame dry roast the phool makhana till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool.
  3. Then coarsely crush them with a rolling pin in a zip lock bag or in a mixer or dry grinder.

making makhana raita

  1. Whisk 1 cup fresh chilled curd (yogurt) in a bowl.
  2. Spice the curd with 1/4 tsp red chili powder, 1/2 tsp roasted cumin powder & a pinch of garam masala powder. Season also with black salt. Stir very well.
  3. Then add the coarsely crushed phool makhana in the spiced curd.
  4. Add 2 tbsp chopped coriander leaves.
  5. Stir and serve phool makhana raita immediately. If you chill the raita further, it thickens slightly. So you can add some water to thin the raita.

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.