Makhana Raita Recipe | Phool Makhana Raita Recipe

Makhana Raita is a quick and healthy side dish that is usually made when you want something light yet filling. It is prepared by mixing roasted makhana with thick curd and some simple spice powders. This raita is a nice change from the regular onion or cucumber raita that we often make. It requires very little effort and is prepared quickly.

It is mildly spicy, creamy, with a slight crunch of makhana. This makes your stomach feel light and keeps you full for some time. You can make this when you want a no-cook side dish that is ready very quickly. It also goes well with rice dishes or a simple roti meal. Children also like this texture very much.

About Makhana Raita

Makhana Raita is a creamy and healthy raita that is now made in many Indian homes. Makhana, also known as phool makhana or fox nuts, are roasted until crisp and then mixed with curd. Once mixed it gives a nice chewy but soft texture.

The texture of this raita is creamy and there are small pieces of makhana in the centre. Makhana remains crisp when added with curd and later gradually becomes soft. Its flavor mostly comes from the spices added, the roasted makhana also adds a mild nutty flavour. It is light and not too heavy like other raita recipes.

There are many ways to make this raita. Some people add black pepper powder instead of chilli powder, some people also add grated carrot or cucumber along with the makhana. You can make it completely delicious by leaving out sugar. This version keeps it simple and balanced. You can adjust the spices easily.

I usually make this raita when guests come suddenly or on busy weekdays. If the makhana is already roasted then it does not take much time. It looks different from the common raita and everyone asks what is put in it. I always keep a stock of makhana for this reason.

Makhana Raita Ingredients

• Curd – For this raita I have used thick fresh curd. It gives base and creamy texture. You can beat it a little to make it smooth, or add some milk if the curd is too thick.
• flower makhana – I have used roasted makhana for chewiness and crunch. This makes raita tasty and healthy. You can roughly break a few pieces for better texture.
• chilli powder – I used it for spices. It adds a little heat without affecting the flavor of the curd.
• Roasted Cumin Powder – I have used it just for taste and ease of digestion. It gives classic raita taste. You can also use freshly roasted cumin powder.
• garam masala powder – I have added it for heat, it gives good aroma to the raita. If you don’t like it you can leave it.
• Sugar – I just added it because I like mildly sweet raita at home. It balances the spiciness of the spices and curd. If you don’t want sweetness you can leave it out completely.
• coriander leaves – I have used chopped coriander leaves for freshness and colour. It adds mild flavor.

similar recipe

How to make Makhana Raita step by step

1.Put makhana in a pan and start frying, fry on low flame. If you want to verify that it is cooked, just pop one or two in your mouth, it should become crisp, otherwise fry for some more time, keep aside.

2.Take curd in a mixing bowl. Beat it well and make it smooth.

3. Add red chilli powder, garam masala powder and cumin powder along with salt and sugar. Mix well with a spoon.

4. Add half the makhana like this and half the coarsely broken pieces, mix well. Garnish with green coriander and serve.

serve chilled!

Expert Tips

• roasting makhana – I make sure to fry the makhana on low flame. Try not to rush this step as slow roasting makes them crunchy on the inside.
• use of thick curd – Always use thick and fresh curd. If the curd is too sour then the raita will not taste good.
• mixing makhana – I serve it immediately after adding the makhana. If you add it too early it will become soft and lose its crispness.
• balancing flavors – I usually taste and adjust the salt and sugar at the end. Try not to add too much masala as the curd should be the main flavour.
• Breaking – I break about half the makhana before adding. This helps in better texture and absorbs the flavor well.

serving and storage

Simply serve with pulao, biryani or simple rice meal. It also goes well with spicy gravies and even light rice dishes, mainly because the raita remains light and does not weigh down the food much. Add roasted makhana just before serving. Do not keep the mixed raita for long as the makhana gets soggy quickly.

general questions and answers

1.Can I make this raita in advance?

You can make curd mixture and keep it in the refrigerator. Add roasted makhana only while serving.

2.Can I give up sugar?

Yes, sugar is optional. If you like salty raita, you can skip it.

3.Why did my makhana become soft?

If the makhana is added too soon or if the curd becomes watery, it becomes soft. Always add just before serving.

4.Can I add vegetables to it?

Yes, you can also add carrots, onions, tomatoes or cucumbers.

5.Can I make it without garam masala?

Yes, you can make it without garam masala also. It tastes good even if just adding cumin powder.

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