Phool makhane ka raita

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Phool makhane ka raita

Tomato Onion Raita, boondi raita, potato raita are commonly made in every household. But this Makhane Ka Raita is an unusual one, but when one eats it, it becomes an all time favourite. It is Super quick to make and is incredibly creamy, nutritious, slightly crisp accompaniment made from curd and lotus seeds. It is best to serve along with main course dishes.

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min


Serves : 4
  • 1 1/2 cups fresh thick curd

  • 1/2 cups milk

  • 1 tsp ghee

  • 2 cups makhana / foxnut/lotus seeds

  • 1/2 tsp black salt

  • 1/2 tsp roasted cumin powder

  • 1/2 tsp green chilli finely chopped

  • 1/2 tsp fresh coriander finely chopped

  • 1/2 tsp chaat masala

  • 1/4 tsp red chilli powder

  • 1/2 tsp dried pudina powder


  • Heat ghee in a pan and roast the makhane on medium flame until they are crisp.
  • Keep stirring continuously.
  • Remove the roasted makhana in a plate and let them cool.
  • Whisk curd in a bowl until smooth, add milk and mix well.
  • Add the makhana, black salt, red chilli powder, roasted cumin powder, chaat masala, pudina powder, green chilli and fresh coriander and mix well.
  • Now add more water if the raita is too thick.
  • Chill for a few hours before serving
  • My tip: You can Slightly crush the makhane using a rolling pin, before adding them to the curd