Makhana Raita Recipe – Easy Yogurt Dip with Fox Nuts & Spices

Last Updated on 2 months by Neha Deshmukh

Makhana Raita Recipe – Easy Yogurt Dip with Fox Nuts & Spices

Hey everyone! If you’re anything like me, you’re always looking for a quick, refreshing side dish to go with your meals. And honestly, this Makhana Raita is my go-to. It’s so simple to make, packed with flavour, and just…hits the spot. I first made this when I was craving something light and cooling alongside a spicy aloo paratha, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Makhana Raita is more than just a dip; it’s a little burst of goodness in every spoonful. It’s incredibly easy to whip up – seriously, under 15 minutes! The crunchy makhana adds a delightful texture, and the spices give it a lovely zing. Plus, it’s a healthier alternative to some other raita options, thanks to the nutritional power of fox nuts.

Ingredients

Here’s what you’ll need to make this delicious Makhana Raita:

• 1 cup thick curd (dahi) – about 240ml
• ½ cup phool makhana (fox nuts) – about 60g
• ½ teaspoon red chilli powder – about 2.5g
• ¼ teaspoon roasted jeera powder (cumin powder) – about 1.25g
• ¼ teaspoon garam masala powder – about 1.25g
• 1 teaspoon sugar
• Salt to taste
• 2 teaspoons fresh coriander leaves, chopped – about 6g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Phool Makhana (Fox Nuts): Nutritional Benefits & Varieties

Makhana, also known as fox nuts or lotus seeds, are a superfood! They’re low in calories, high in protein, and packed with antioxidants. You can find them easily in most Indian grocery stores. They usually come in a puffed form, ready to use. I prefer the larger, plumper ones – they stay crunchier in the raita.

Curd (Dahi): Choosing the Right Type for Raita

For this raita, you want thick curd. The kind that’s a little tangy is perfect. If your curd is too thin, you can strain it through a muslin cloth for a couple of hours to remove excess water. Greek yogurt works brilliantly as a substitute too!

Spice Blend: The Importance of Roasted Cumin Powder & Garam Masala

Don’t skip the roasted cumin powder! It adds a beautiful smoky flavour. Garam masala is a warming spice blend that ties everything together. You can find pre-made garam masala, or make your own if you’re feeling ambitious. A good quality garam masala really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the makhana. Heat a pan on low flame and dry roast the makhana until they become nice and crispy. This usually takes about 5-7 minutes. Keep stirring to prevent burning! Once cooled, set aside.
2. In a bowl, whisk the curd until it’s smooth and lump-free. No one likes lumpy raita!
3. Now, add the red chilli powder, roasted jeera powder, garam masala, sugar, and salt to the whisked curd. Give it a good mix.
4. Roughly crush about half of the roasted makhana. This adds a bit of texture. Then, add both the whole and crushed makhana to the spiced yogurt. Mix well.
5. Finally, garnish with fresh coriander leaves. Pop it in the fridge to chill for at least 10 minutes before serving – it tastes best when it’s cold!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan when roasting the makhana. Roast in batches if needed.
• Taste as you go! Adjust the spices to your liking.
• Chilling the raita allows the flavours to meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

Vegan Makhana Raita

Swap the curd for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work really well.

Spice Level Adjustment: Mild to Spicy

Adjust the amount of red chilli powder to control the heat. A pinch for mild, ½ teaspoon for medium, and a full teaspoon for spicy!

Fasting (Vrat) Adaptation

Use rock salt (sendha namak) instead of regular salt for a vrat-friendly version.

Regional Variations: North Indian vs. Gujarati Style

Gujarati-style raita often includes a touch of sweetness and a pinch of hing (asafoetida). Feel free to experiment!

Serving Suggestions

This Makhana Raita is incredibly versatile.

Best Parathas & Pulaos to Pair With

It’s amazing with aloo paratha, gobi paratha, or even a simple plain paratha. It also complements vegetable pulao and jeera rice beautifully.

Serving as a Side for Thalis

It’s a fantastic addition to any Indian thali (platter), adding a cooling element to balance out the richer dishes.

Storage Instructions

Leftover Makhana Raita can be stored in an airtight container in the refrigerator for up to 2 days. The makhana might lose a little of its crunch, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

How do I roast makhana perfectly for raita?

Low and slow is the key! Use a low flame and keep stirring constantly to prevent burning. You want them crispy, not charred.

Can I use store-bought roasted makhana?

Absolutely! It’ll save you time. Just make sure they’re still crispy.

What if my curd is too sour for this raita?

Add a little extra sugar to balance out the sourness.

Can I make this raita ahead of time? How long will it keep?

Yes, you can make it a few hours ahead. It’s best enjoyed fresh, but it will keep in the fridge for up to 2 days.

Is makhana raita good for digestion?

Yes! Makhana is known to be easy on the stomach, and the yogurt contains probiotics that aid digestion.

Can I add other vegetables to this raita?

Definitely! Grated cucumber, carrots, or finely chopped onions would all be delicious additions.