Phool Makhana Raita Recipe – Puffed Lotus Seeds Raita Recipe {Video}

Makhana Ka Raita Recipe – Easy, healthy and yummy raita using roasted makhana or fox nuts. 

Easy, healthy and delicious raita made with toasted phool makhana. This raita can be done in 10-15 mins and tastes great with roti, paratha or Indian main courses.

Makhana Recipes:

• Roasted Makhana
• Makhana Kheer

Few More Yogurt Recipes on the blog:

• Pineapple Raita
• Boondi Raita
• Frozen yogurt covered blueberries
• Potlakaya Perugu Pachadi
• Radish Perugu Pachadi
• Apple Yogurt Salad
• Pista Lassi
• Aloo Ka Rassawala Shaak
• Kerala Style Beetroot Pachadi

How to Make Phool Makhana Raita Recipe Video below:

Print Recipe

Phool Makhana Raita Recipe

How to Make Makahana Ka Raita Recipe with step by step photos and video. Simple and healthy raita made with phool makhana

Prep Time5 mins

Cook Time7 mins

Course: Side Dish

Cuisine: Indian

Keyword: Raita Recipes

Servings: 2

Ingredients

• 1/2 cup Phool Makhana
• 1 cup Yogurt
• 1/2 tsp Cumin Powder
• 1/4 tsp Red Chilli Powder
• A pinch of Garam Masala
• 2 tbsp Coriander Leaves

Instructions

• Roast phool makhana on a low flame till they become crispy.
• Remove them from the pan and crush them coarsely.
• Add cumin powder, chilli powder, salt and garam masala to yogurt and whisk until smooth.
• Add the crushed makhana and chopped coriander leaves to the yogurt and combine well.
• Serve immediately with roti or paratha.
• You can also chill the raita for a few hours before serving.
• If you chill the raita, it thickens a bit. Add a little water or milk to adjust the consistency.

Video

Makhana Raita Recipe with Step by Step Photos:

• Take the measured phool makhana or fox nuts to a pan and roast them on a low flame for about 7-10 minutes or till they become crispy.

• Coarsely crush the roasted makhana using a rolling pin or fingers. Keep them aside.

• Add one cup of yogurt to a bowl.

• Add chilli powder, garam masala, salt and cumin powder to it.

• Mix well until it is smooth and combined.

• Add the crushed makhana and chopped coriander to the yogurt mixture.

• Mix well.

• If you feel it is thick, adjust the consistency by adding water or milk.
• Serve immediately with Indian main courses.
• You can also chill the raita for a few hours before serving.
• If you chill the raita, it thickens a bit. Add a little water or milk to adjust the consistency.