Cooling Makhane Ka Raita Recipe (Fox Nut Yogurt Raita)
15 minutes
843 reads
About Cooling Makhane Ka Raita Recipe (Fox Nut Yogurt Raita)
Makhane Ka Raita, a refreshing Indian yogurt side dish, offers a delightful crunch from roasted fox nuts (makhana) combined with creamy yogurt. This simple yet flavorful recipe is perfect for beating the summer heat and complements any Indian meal.Lightly spiced with a touch of cumin, chili, and black salt, this raita is surprisingly easy to make. The combination of protein-rich makhana and probiotic yogurt provides a healthy and satisfying culinary experience.Serve chilled alongside your favorite curries, rice dishes, or even as a light snack. Its unique flavor profile makes it a standout side that elevates any dining experience.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
For Roasting the Makhana
For the Raita
- 500 gm Yogurt plain, full-fat yogurt or curd; ensure it's well-drained
- 1/2 cup Water to adjust the consistency of the raita
- 1 tsp Salt adjust to taste
- 1/2 tsp Salt kala namak; enhances the flavor, black
- 1 tsp Chili Powder adjust to your spice preference, red
- 2 tsp Cumin Seeds roasted and ground
- 1 pinch Asafoetida hing; optional, adds a pungent aroma
- 1 tbsp Chili finely chopped; adjust to taste, green
- 1 tbsp Mint Leaves finely chopped; optional, fresh
- 2 tbsp Coriander finely chopped, for garnish
Instructions
Roast the Makhana
- Heat ghee in a pan over medium heat. Add makhana and roast until light golden brown, stirring frequently to prevent burning. Remove from heat and set aside. Roughly crush a small portion of the roasted makhana.
Prepare the Raita
- In a bowl, whisk together the yogurt and water until smooth and creamy. Add salt, black salt, red chili powder, roasted cumin powder, asafoetida (if using), and chopped green chilies. Mix well.
Combine and Serve
- Add the roasted makhana to the yogurt mixture and stir gently to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh cilantro and crushed makhana before serving chilled.
Recipe Notes
Expert Tips for the Best Makhane Ka Raita
- For extra flavor, toast the cumin seeds before grinding them.
- Adjust the amount of chili powder and green chilies to suit your spice preference.
- If your yogurt is too thick, add a little more water to reach your desired consistency.
- For a richer flavor, use homemade yogurt.
Related Posts You May Like
Recipe Nutrition
Calories: 105kcalCarbohydrates: 6gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgSugar: 6g
Hem Lata Srivastava
Articles: 200
6 Comments
Leave a Reply
You must be logged in to post a comment.
Thanks for the inspiration! Looks tasty.
This looks divine! Can’t wait to make it.
Such a scrumptious dish! Thank you.
This is amazing! Excited to make it.
Different raita bored of eating same boondi raita.
I’m excited to try this recipe!