This Phool Makhana Raita – Foxnut Raita is savory, blended with herbs and spices and served as a side with meats, veggies and rice. Whether you use plain store-bought, or homemade yogurt this versatile yogurt dip is an easy recipe to make.
What is Raita –
New to raita? It’s a spicy, flavorful yogurt-based condiment with a wonderfully versatile flavor profile! So far I’ve whipped up a Radish Beetroot Raita , Fruit Chaat Raita , Cucumber Raita with Raisins , Air Fryer Bhindi Raita and these completely rock my world.
Ingredients needed to make Phool Makhana Raita – Foxnut Raita
Foxnuts, plain yogurt, milk, sugar, black salt, chaat masala, ground cumin, salt, green chillies, red chili powder, garam masala, cilantro, and toasted walnuts.
Foxnut Benefits – Makhana is rich in nutrients, high in antioxidants, helps stabilize blood sugar levels, have anti-aging properties, may promote heart health, and has several additional health benefits. Here is a link by healthline that covers the benefits of Makhana.
How do I make Phool Makhana Raita – Foxnut Raita
Firstly, dry roast the foxnuts. Heat a frying pan on the stovetop over low heat. When the pan is hot, add a single layer of foxnuts. Additionally, do not add any oil or cooking spray. Stir frequently with a spatula until they turn crisp and golden. Make sure not to brown them. They can burn easily. It should take about 10 to 12 minutes. However, keep monitoring.
Secondly, when slightly cool, grind the foxnuts in a spice grinder or a blender coarsely just for a second or 2. Some makhanas need to be intact.
Thirdly, roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
Further, in large mixing bowl, mix in plain yogurt, milk, sugar, black salt, chaat masala, ground cumin, salt, green chillies, red chili powder, and garam masala. Furthermore, add in foxnuts and mix. Finally top off with cilantro and walnuts.
Stir and serve the raita if you chill the raita further, it thickens. So you can add some water or milk to thin the raita.
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Phool Makhana Raita – Foxnut Raita
Ingredients
- 1 cup foxnuts (makhana)
- 1 and 1/2 cup plain yogurt
- 3 tbsp milk
- 1/2 tbsp sugar
- 1/2 tsp black salt (kaala namak)
- 1/2 tsp chaat masala
- 1/2 tsp ground cumin (jeera powder)
- 1/2 tsp salt
- 2 green chillies (1 tsp chopped)
- 1 tbsp chopped cilantro
- 1/4 tsp red chili powder (cayenne pepper)
- 1/2 tsp garam masala
- 1/4 cup walnuts (toasted)
Instructions
- Dry roast the foxnuts. Heat a frying pan on the stovetop over low heat. When the pan is hot, add a single layer of foxnuts. Additionally, do not add any oil or cooking spray. Stir frequently with a spatula until they turn crisp and golden. Make sure not to brown them. They can burn easily. It should take about 10 to 12 minutes. However, keep monitoring.
- When slightly cool, grind the foxnuts in a spice grinder or a blender coarsely just for a second or 2. Some makhanas need to be intact.
- Roast the walnuts, over medium heat for 2 to 5 minutes, until golden. They can brown quickly so watch them. Once golden and fragrant transfer them to a bowl and set aside.
- Rinse and chop the cilantro and green chillies finely.
- In a large mixing bowl, mix in plain yogurt, milk, sugar, black salt, chaat masala, ground cumin, salt, green chillies, red chili powder, and garam masala.
- Add in foxnuts and mix. Finally top off with cilantro and walnuts. Stir and serve the raita if you chill the raita further, it thickens. So you can add some water or milk to thin the raita.
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