Makhana Raita is a simple relish that is tasty and hardly takes any time. Its made with makhana(fox nuts), Yogurt and spices.
Makhana is a addition to my kitchen since last couple of years. Makhana is rich in antioxidants and micronutrients. It helps in blood sugar management, weight loss and slow signs of aging.
Makhana raita tastes good and in my opinion its taste is much nicer than boondi raita.
Makhana is very versatile and plethora of recipes can be made with it including raita, dessert, curry and mid-meals.
How to Make Makhana Raita?
Simply place yogurt in a mixing bowl. Now add salt, sugar, chaat masala, red chilly powder, cumin powder to the bowl. Mix it well. Add little water to it. Place it aside.
Now roast makhana until they become crunchy. Add these roasted makhana to the mixing bowl. Mix it. Your Makhana Raita is ready!!!
I have shared Roasted Makhana recipe earlier. So for making this raita, you can even use roasted makhana if you have stocked it.
Soaking of makhana for long time in raita will make it soggy.
I pair it with biryani, pulao or even with sabji-roti. I enjoy making raita during summer. You can even make it for Vrat, simply replace salt with sendhav namak.
I have made this makhana raita without tempering. However, you can go for tempering if you like.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Overall Time: 15 minutes
-5 tbsp of Yogurt
-3 tbsp of butter/ghee
-5 tbsp of water
-1/4 tsp of chaat masala
-1/8 tsp of red chilly powder
-1/8 tsp of sugar
-3/4 cup of Makhana
-1 tsp of coriander, chopped
1.Heat the pan. Add butter to the pan.
2.Add makhana to the pan and start roasting on medium flame.
3.Meanwhile, Place yogurt in a mixing bowl.
4.Add salt, sugar, red chilly powder, cumin powder, chaat masala to the bowl.
5. Mix it well.
6.Add water to the bowl.
7. Mix it well. Keep it aside.
8. Keep checking the makhana. Add chaat masala and salt to the makhana, mix well and let it roast for some time.
To check if makhana is properly roasted, take a bite of makhana and if it sticks to your teeth then you need to continue roasting. When its roasted properly, it will be crunchy and not chewy.
9. Add makhana to the raita and mix well. Sprinkle some chaat masala and chopped coriander.
1.Place the makhana into the raita 10 minutes before serving it as keeping makhana for long in raita can make it soggy.
2.If yogurt is sour, then add little more sugar.
3.Chaat masala also has some salt. So add salt cautiously. Taste it and then adjust the salt accordingly.