Makhana Raita
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Makhana Raita

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Makhana Raita or Phool Makhana Raita is an easy healthy raita recipe made with fox nut (puffed lotus seed), yogurt/curd, and mild spices. It is a light & delicious curd recipe combined with the health benefits of fox nuts. This is also the perfect recipe if you are fasting during Navratri.

I was unaware of this recipe until last year. My son is a big fan of roasted foxnuts and his other favorite thing is yogurt. He never starts his meal unless there is a bowl of yogurt on his plate. So one day I thought of combining these two things together and to my surprise, he gulped all of them. I did not know raita can be made with makhana too.

Then I searched, is there a real thing called makhana raita and yes we Indian love experimenting with things and are so innovative that we can present so many recipes with one ingredient.

This makhana raita tastes somewhat similar to boondi raita. Foxnut/makhana is neutral in taste and when its roasted in ghee it gives a really nice nutty flavor. Flavored with roasted cumin powder, chat masala, black salt, and a little bit of sugar gives this raita a perfect and delicious taste which can also be served as fasting food.

Foxnuts are a good source of magnesium, potassium, phosphorous, and protein. Makhanas are low in cholesterol, sodium, and saturated fats and are good for your heart. This high nutrition value of makhanas makes them a perfect and healthy snack.

I have not tempered this one. If you want, you can temper it with a pinch of asafoetida or some cumin seeds. This raita can be done in 10 mins and tastes great with paratha, biryani, or Indian main courses.

My family prefers raitas more than eating just plain curd/yogurt so I often make different raitas to serve along Parathas. My husbands favorite is Vegetable Raita, Bathua Raita, and Lauki ka Raita.

Do try other recipes:

Preparation Time: 5mins  ∏  Cooking Time: 5mins  ∏  Servings: 2-3 person

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Makhana Raita:

Step1: To toast the makhana first heat a small frying pan or kadai on low-medium flame. Add 1 teaspoon ghee along with 1/2 cup foxnut.

Step2: Stir constantly and roast until they slightly change in color and turns crispy. It will take around 3-4 minutes. Once done turn off the flame and keep it aside to cool down a bit. If you want you may crush them a bit before adding to the curd.

Step3: Whisk 1 cup curd/yogurt in a mixing bowl to make it smooth.

Step4: Add dry spices 1/4 teaspoon Kashmiri red chili powder, 1 teaspoon sugar, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon chat masala powder, black salt or regular salt to taste.

Step5: Then add the toasted foxnut (makhana), chopped green chili, mint and coriander leaves in the spiced curd.

Step6: Whisk the curd well, add water to adjust the consistency of your preference and keep aside. Check the taste and add more of the spice powders or salt if required.

Step7: Chill it for 20-30 minutes before serving. Makhana Raita is ready. Serve the Makhana Raita with Paneer Dum Biryani.


  • Makhana raita tastes best when served chilled so refrigerate raita until serving time.
  • I like my raita to be little sweet so I have added some sugar to balance the heat and the sourness , if you don’t want then skip sugar.
  • I have added whole makhana to the curd but if you want you may slightly crush them after toasting.
  • Once the raita is chilled and you feel it is thick, adjust the consistency by adding water or milk.
  • Be patient while toasting makhana or foxnut and make sure to roast them on low-medium flame. Do not hurry while roasting the makhana. A perfectly roasted makhana should be crisp and crunchy like popcorn.

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