Phool Makhana Raita (Puffed Lotus Seed Raita)

Phool Makhana Raita Recipe is a nutritious, slightly crisp accompaniment made from curd and lotus seeds. It is best to serve it along with main course dishes. Here is a step by step recipe to make makhana raita.

I think that one should eat proper meals throughout the day. Kickstart your day with a wholesome breakfast of Overnight Oats in Coconut Milk and have lunch of flavourful Ananas ki Sabzi along with fluffy Phulkas.

As it is not recommended to consume curd during evenings, I prefer eating curd-based dishes mainly during lunch which completes our meal. In the form of raitas or buttermilk, a tangy, creamy accompaniment of curd is always served in my home.

My list of raitas includes Tomato Onion Raita,  Spring Onion Peanut Raita, Mooli Ka Raita, Strawberry Ka Raita but recently after preparing Makhane Ka Raita, it has become my favourite too! Made from lotus seeds/fox nuts, Makhane Ka Raita has a subtle crunch plus it is incredibly creamy.

I like the beautiful taste that the roasted Makhana grants to Phool Makhana Raita Recipe is a nutritious, slightly crisp accompaniment made from curd and lotus seeds. It is best to serve along with main course dishes.

Plus, the addition of black salt, roasted cumin powder, green chilli and fresh coriander gives such good feels while relishing Makhane Ka Raita, that everyone drools to take an extra serving of the accompaniment.

Super quick to make when a pack of Makhana is ready at your home, do note down the recipe of Phool Makhana Raita Recipe is a nutritious, slightly crisp accompaniment made from curd and lotus seeds. It is best to serve along with main course dishes and make it soon!

How to make Makhana Raita Step by Step

Heat ghee in a pan.

Add makhana and roast on medium flame until they are crisp.

Keep stirring continuously. Remove the roasted makhana in a plate and let them cool. Slightly crush them using a rolling pin.

Whisk curd in a bowl until smooth. Add milk and mix well.

Add the crushed makhana, black salt, roasted cumin powder, green chilli and fresh coriander and mix well.  Now add more milk if the raita is too thick. Chill for a few hours before serving.

Phool Makhana Raita Recipe

Makhana Raita

Phool Makhana Raita Recipe is a nutritious, slightly crisp accompaniment made from curd and lotus seeds. It is best to serve it along with main course dishes. Here is a step by step recipe to make it.

 Course Side Dish

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 10 minutes

 Total Time 20 minutes

 Servings  people

 Calories 49 kcal

 Author Neha Mathur

Ingredients

• 1 and 1/2 cup Curd
• 1 cup Milk
• 1 tsp Ghee
• 2 cups Makhana / Foxnut
• 1/2 tsp Black Salt
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Green Chilli Finely Chopped
• 1/2 tsp Fresh Coriander Finely Chopped

Instructions

1. Heat ghee in a pan.
2. Add makhana and roast on medium flame until they are crisp.
3. Keep stirring continuously.
4. Remove the roasted makhana in a plate and let them cool.
5. Slightly crush them using a rolling pin.
6. Whisk curd in a bowl until smooth.
7. Add milk and mix well.
8. Add the crushed makhana, black salt, roasted cumin powder, green chilli and fresh coriander and mix well.
9. Now add more milk if the raita is too thick.
10. Chill for a few hours before serving.

Nutrition Facts

Makhana Raita

Amount Per Serving

Calories 49Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 9mg3%

Sodium 321mg14%

Potassium 80mg2%

Carbohydrates 3g1%

Sugar 3g3%

Protein 1g2%

Vitamin A 100IU2%

Calcium 69mg7%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.