I have tasted Makhana as a snack and even posted a few makhana recipes in Jeyashris kitchen. I had never known or tasted Makhana raita before. I heard it through a friend sometime back and tried my version of it. To my surprise, it was a super hit at home. I have made this 3-4 times in the past few weeks. Makhana has a lot of health benefits too. It is a good source of protein, fiber, carbohydrates and calcium. This raita pairs well with North Indian meal, paratha, and pulao. I have added onion and garlic to this raita. This truly elevated the taste of the Makhana raita. Try this refreshing and cooling Makhana raita at home this summer, and enjoy your meal. Also check out our interesting raita recipes, Mango raita recipe, Pumpkin raita, South Indian gooseberry raita, Mixed veg raita Also check out other Makhana recipes, Makhana kheer, Makhana cutlet, Roasted Phool makhana chaat
Add ¼ cup of makhana in a pan Dry roast for 3-4 minutes on low flame. Once it is crisp, switch off the pan. When you take one piece and break it with your fingers you should break it, should be crisp. Take out and keep aside.
In a bowl add ½ cup of thick yogurt, I used homemade yogurt. Whisk this well without any lumps. Add 3-4 tbsp of milk to this. I used boiled cooled milk, you can use raw milk too. Mix well. Do not use water, it will alter the texture of the raita. Add ½ tsp of red chili powder, ¼ tsp chaat masala, ½ tsp roasted cumin seed powder, and salt.
Mix everything well. Add 1 thinly sliced onions, this is completely optional, but highly recommended. Add the roasted makhana to this.
Now add the finely chopped coriander leaves. Fold everything well. In a pan add 3 tsp oil Add 1 slit green chili and 2 tsp finely chopped garlic Let the garlic turn golden brown. This gives a nice aroma to the raita, so do not skip.
Transfer this to the bowl Delicious Makhana raita is ready.
Notes:
If you want to make a no onion no garlic version, skip the onion and garlic. This Makhana raita pairs well with paratha or pulao.
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