makhana raita recipe, how to make phool makhana raita

makhana raita recipe with step by step pics – spiced cooling raita made with phool makhana or fox nut.

makhana raita recipe, phool makhana raita recipe

our summer meals are comforting meals like a simple sabzi or dal, sambar with rotis and steamed rice. i also make punjabi gravies, but mostly during the weekends. whenever i make a sabzi or dal, i often pair it with a raita in the summers. so i make different types of raita just to have some newness and variety in the food.

this makhana raita is interesting raita. i did not know raita can be made with makhana too. it was only when i was browsing web, that i came to know about this healthy raita. i have made this makhana raita, the way i make regular raita. i have not tempered this one. if you want, you can temper it with a pinch of asafoetida or some cumin seeds. the raita really tasted good. i first felt it would have a similar taste like boondi raita. but it did not taste like boondi raita. it tasted even better than boondi raita. do give it a try.

makhana is also known as fox nut or eurayle ferox. they are rich in nutrients like calcium, protein, carbohydrates, phosphorous, iron, thiamine and zinc. thus making them a healthy food. no fertilizers or pesticides are used in the entire cultivation of makhana. thus making them naturally organic. they are so good that i make it a point to include makhana in our food. you can know more about them in this roasted makhana post.

if you are looking for more raita recipes then do check:

makhana raita

5 from 2 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
Course:side dish
Cuisine:north indian
Servings (change the number to scale):3 to 4
phool makhana raita recipe
makhana raita is a healthy raita made with phool makhana.

INGREDIENTS FOR makhana raita

(1 CUP = 250 ML)
  • 1 cup fresh chilled yogurt (curd or dahi)
  • cup makhana (phool makhana or fox nut or eurayle ferox)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 pinch garam masala powder
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • black salt or rock salt or regular salt as required

HOW TO MAKE makhana raita

preparation to make makhana raita

  • heat a small frying pan or kadai/wok and add 2/3 cup phool makhana in it.
  • 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.
  • then coarsely crush them with a rolling pin in a zip lock bag or in a mixer or dry grinder.

making makhana raita

  • whisk 1 cup fresh chilled curd/yogurt in a bowl.
  • 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.
  • then add the coarsely crushed phool makhana in the spiced curd.
  • add 2 tbsp chopped coriander leaves.
  • 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.
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preparation to make makhana raita recipe

1. heat a small frying pan or kadai/wok and add ⅔ cup phool makhana in it.

makhana, phool makhana

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.

dry roasting phool makhana

3. then coarsely crush them with a rolling pin in a zip lock bag. you can also crush them in a mixer or dry grinder.

crushed phool makhana

making makhana raita

4. whisk 1 cup fresh chilled curd/yogurt in a bowl.

curd for makhana raita recipe

5. spice the curd with ¼ tsp red chili powder, ½ tsp roasted cumin powder & a pinch of garam masala powder. also season with black salt.

spices for makhana raita recipe

6. stir very well.

stir makhana raita

7. then add the coarsely crushed phool makhana in the spiced curd and mix well.

add crushed phool makhana

8. add 2 tbsp chopped coriander leaves.

coriander for makhana raita recipe

9. stir and serve makhana raita immediately. if you chill the raita further, it thickens slightly. so you can add some water to thin the raita.

makhana raita recipe, phool makhana raita recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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9 comments/reviews

  1. Today made this refreshing raita and got amazing feedback. Happy to see my mother appreciating this version.5 stars

  2. Hi dassana,
    I am a big fan of your recipes and your blog….whenever I hesitate to cook and I look into your blog I dunno where the energy comes from but all of a sudden boom! There is an inspiration to cook…. You Rock dassana! Please continue this good work…..May god bless you! What is the pulao sitting right next to makhana Raitha? Looks yummy5 stars