makhana raita

Makhana Raita / Puffed Lotus seeds Raita

Makhana Raita / Puffed Lotus seeds Raita

Makhana raita tastes better than the regular prepared raita. We all often use puffed lotus seeds, also popularly known as Makhana for making paag, snacks, namkeen, sabzi and so on. Today I am presenting a simple and quick recipe of Makhana raita. I usually prepare different types of raita for my meals, especially during summers. These tempting raita bring some newness and variety to our meals.

I have not tempered or seasoned the raita but you can do that as per your desire. This raita taste different once roasted puffed lotus seeds are soaked in curd for a while. Serve this mild spicy makhana raita as side accompaniment in your meals. Do try this recipe. Just follow the below mentioned step-by-step method for making makhana raita.

Directions

Getting ready:

Start with whisking the curd in a big mixing bowl. You can do it manually with a spoon or with hand blender.

makhana raita

Slit the chilly and remove its seeds. Chop mint leaves as well. Keep them in separate bowls.

makhana raitaMaking:

Heat a pan and place lotus seeds to it. Stir fry until they get crispy and you see slight change in color. This will take 2-3 minutes.

makhana raita

Now add cumin powder, black salt, plain salt, finely chopped green chilly, mint leaves, sugar in the curd.

makhana raita

Then add the roasted lotus seeds into it. Stir to mix all the ingredients well. Within 15 minutes the lotus seeds will soak up the curd. Makhana raita is ready to serve.

makhana raitaServing:

Garnish with mint sprig and serve chilled temping makhana raita with your meals and relish eating.

Suggestions

  • Always use fresh curd for making raita.
  • For 4-5 members
  • Time- 5 minutes

Makhana Raita / Puffed Lotus seeds Raita makhana raita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cup (500 grams)
  • Louts seeds – 1 cup (20 grams)
  • Mint leaves – 10 to 12
  • Cumin powder – ½ tsp (roasted)
  • Black salt – ½ tsp
  • Salt – less than ½ tsp
  • Green chilly – 1
  • Sugar – 1 tsp
Instructions
  1. Start with whisking the curd in a big mixing bowl. Slit the chilly and remove its seeds. Chop mint leaves.
  2. Heat a pan and place lotus seeds to it. Stir fry until they get crispy and you see slight change in color.
  3. Now add cumin powder, black salt, plain salt, finely chopped green chilly, mint leaves, sugar, roasted lotus seeds in the curd.
  4. Stir to mix all the ingredients well. Within 15 minutes the lotus seeds will soak up the curd. Makhana raita is ready to serve.
  5. Garnish with mint sprig and serve chilled temping makhana raita with your meals and relish eating.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: