Phool Makhana Raita Recipe (Foxnut Raita)
Phool Makhana Raita (Fox Nut Raita) is a refreshing Indian side dish that pairs well with any Indian meal. It is also suitable for vrat (Hindu fasting days). Here is a simple recipe to make it.
Servings: 4 people
Ingredients
- 1 tablespoon ghee
- 1 cup phool makhana (fox nuts)
- 1 and ½ cups plain yogurt (dahi, curd) chilled
- ¼ cup milk chilled
- 2 teaspoons sugar
- 1 teaspoon black salt
- ½ teaspoon roasted cumin powder
- ½ teaspoon regular white salt or to taste
- 1 teaspoon chopped green chilies
- 1 tablespoon chopped cilantro (fresh coriander leaves) chopped
Instructions
- Heat the ghee in a pan over medium heat.
- Once the ghee is hot, add makhana to the pan and roast until crisp, stirring continuously (4-5 minutes). They will be chewy and stick to your teeth if not roasted properly. So make sure to roast them well. To check if the makhana has roasted well, crush one between your fingers. It should crumble.
- Transfer the roasted makhana to a plate and let them cool down for 10 minutes.
- Transfer the cooled makhana to a ziplock bag and lock the seal.
- Gently crush them using a rolling pin to create a coarse, uneven powder. You want a mix of fine crumbs and chunky pieces; this gives the raita an interesting texture instead of a monotonous mush.
- Whisk yogurt in a bowl until smooth and creamy.
- Add milk, sugar, black salt, roasted cumin powder, salt, green chilies, and cilantro to the bowl and mix everything well.
- Add the crushed makhana to the bowl and mix well. If the raita is very thick, whisk in some more cold milk or water to loosen it. It should be pourable but not watery.
- Serve immediately.
Do not rush the roasting step over high heat; the Makhana will brown on the outside but stay soft inside.
Cool the makhana completely before crushing. Warm makhana crushes unevenly and releases steam, softening the pieces before they hit the yogurt.
Video
Notes
If you prefer crunchy makhana in the raita, add the roasted, crushed makhana just before serving. If you prefer soft makhana, add them to the yogurt 10 minutes before serving.
Add more milk or water if the raita is thick.
To change the taste, you can temper the raita with ghee, curry leaves, asafetida (hing), cumin seeds, and dry red chilies.
Swap regular salt and black salt for sendha namak (rock salt) if making it for Vrat. Omit the green chili if your fast requires it.
Nutrition
Calories: 70kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 610mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
