Makhana Raita

Makhana Raita is a quick and healthy side dish usually made when you want something light but still filling. It is prepared by mixing roasted makhana with thick curd and few simple spice powders. This raita is a nice change from the regular onion or cucumber raita that we make often. It needs very less effort and gets ready fast.

This is mildly spiced, creamy, with little crunch from makhana. It feels light on the stomach and still keeps you full for some time. You can make this when you want a no cook side dish that comes together very fast. It goes well with rice dishes or even simple roti meals. Kids also like this texture a lot.

Jump to:

• About Makhana Raita
• Makhana Raita Ingredients
• How to make Makhana Raita Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Makhana Raita

Makhana Raita is a creamy and healthy raita that is now made in many Indian homes. Makhana, also called phool makhana or fox nuts, are roasted till crisp and then mixed with curd. This gives a nice chewy yet soft texture once mixed.

The texture of this raita is creamy with small bites of makhana in between. The makhana stays crisp when you add it with the curd and later it slowly gets softened. The flavor mostly comes from the spices added, roasted makhana also gives a mild nutty taste to it. It is light and not too heavy like other raita recipes.

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

I usually make this raita when guests come suddenly or on busy weekdays. It hardly takes any time if makhana is already roasted. It feels different from usual raita and everyone asks what is added in it. I always keep makhana stocked for this reason.

Makhana Raita Ingredients

• Curd - I have used thick fresh curd for this raita. It gives the base and creamy texture. You can whisk it little to make it smooth, or add little milk if curd is too thick.
• Phool makhana - I have used roasted makhana for chewiness and crunch. It makes the raita filling and healthy. You can break few pieces roughly for better texture.
• Red chilli powder - I have used for spice. It adds little heat without overpowering the curd taste. 
• Roasted jeera powder - I just have used for flavor and easy digestion. It gives that classic raita taste. You can use freshly roasted cumin powder also.
• Garam masala powder - I added for warmth, it adds nice aroma to the raita. You can also skip it if you dont like it.
• Sugar - I just added as I like slightly sweet raita at home. It balances the spice and curd tang. You can skip it fully if you don't want sweetness.
• Coriander leaves - I have used chopped coriander leaves for freshness and color. It adds mild taste. 

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Makhana Raita Step by Step

1.In a pan add the makhana and start roasting it.Roast it in low flame. If you want to verify if its done, just pop one or 2 in your mouth it should be crispy then its done else roast for some more time, Set aside.

2.In a mixing bowl take curd. Whisk it well to make it smooth.

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

4.Add half of makhana as such and half of it roughly broken, Mix well. Garnish with coriander leaves and serve.

Serve chilled!

Expert Tips

• Roasting makhana - I make sure to roast makhana in low flame. Try not to rush this step as slow roasting makes them crispy inside.
• Using thick curd - Always use thick and fresh curd. If curd is too sour, raita taste will not be good.
• Adding makhana - I serve immediately after adding makhana. If you add early, it will turn soft and lose crunch.
• Balancing flavors - I usually taste and adjust salt and sugar at the end. Try not to add too much spice as curd should be main flavor.
• Breaking - I just roughly break half of the makhana before adding. This helps in better texture and absorbs flavor nicely.

Serving and Storage

Serve with pulao, biryani or simple rice meals only. This goes well with spicy gravies and even mild rice dishes too, mainly as the raita stays light and does not overpower the meal much. Add roasted makhana just before serving only. Do not store mixed raita for long time as makhana turns soggy fast.

FAQS

1.Can I make this raita in advance?

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

2.Can I skip sugar?

Yes, sugar is optional. If you prefer savory raita, you can skip it.

3.Why my makhana turned soft?

Makhana turns soft if added early or if curd is watery. Always add just before serving.

4.Can I add in vegetables?

Yes, you can add like carrot, onion, tomato or even cucumber. 

5.Can I make without garam masala?

Yes, you can make it without garam masala also. It still tastes good with just jeera powder added.

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