A delectable Indian side dish called Makhana Raita is made with yoghurt and puffed lotus seeds (phool makhana). The toasted makhana gives this raita a light crunch and a creamy smoothness. Making this refreshing makhana raita only takes 20 minutes using a simple recipe. This raita can also be eaten as a fasting dish (vrat ka khana) because it is flavoured with rock salt and roasted cumin powder. One of the finest methods to include nutrient-dense fox nuts seeds or lotus seeds in our normal diet is through makhana raita. The makhana, which has a neutral taste, acquires a beautiful nutty flavour after being roasted in ghee. The Lily family's Makhana/Phool Makhana plants, also known as lotus seeds or Fox nuts (Gorgon nuts), are typically grown in low-lying regions of India, China, and Japan for their starchy white edible seeds. Calcium and protein are plentiful in lotus seeds. They offer strong anti-oxidant characteristics, control blood pressure, and are good for the heart, kidneys, and spleen. Indian dinners must include the side dish raita, which is made with yoghurt. Every regional Indian platter, or thali, will undoubtedly include a dish made with curd. Oftentimes, raita is served with foods like paratha, biryani, and pulao. A simple raita is made by whisking curd and seasoning it with herbs and spices. The raita is frequently made filling and healthy by the addition of fruits and vegetables. This phool makhana raita can be savoured with samak chawal or with kuttu/ singhaare ke aate ki pooris.
makhana raita/ pinterest.com
Ingredients
- 1 cup - makhana(lotus flower)
- 2 cups - of curd
For Masala:
- 1 tsp - chilli, finely chopped
- 1 tsp - ginger, finely chopped
- ¼ cup - chopped coriander
- salt to taste
Method
- Churn the curd.
- Add the spices to the curd and mix properly.
- Add the makhanas to the churned curd.
- Soak the makhanas in the curd for 30 minutes, garnish with coriander and serve chilled.
