Makhana Raita Recipe (Crunchy Yogurt Side Dish)
A creamy Indian side dish made with roasted makhana, yogurt, and cucumber. Refreshing, quick to prepare, and perfect with biryani or pulao.
Servings 3
Ingredients
- 1 cup yogurt
- 1 cup makhana
- ½ cup cucumber finely chopped
- 1 green chili or jalapeño, finely chopped
- ¼ teaspoon roasted cumin powder
- 1 teaspoon ghee or coconut oil
- Salt to taste
Instructions
- Start by finely chopping the cucumber and green chili.
- Heat a pan, add ghee or coconut oil, and roast the makhana until they turn crisp. Keep them aside to cool.1 cup makhana, 1 teaspoon ghee
- In a bowl, whisk the yogurt until smooth.1 cup yogurt
- Stir in chopped cucumber, green chili, cumin powder, and salt.½ cup cucumber, 1 green chili , ¼ teaspoon roasted cumin powder, Salt to taste
- Finally, add the roasted makhana just before serving.
- If the raita feels too thick, add a splash of water to adjust the consistency.
Notes
Tested Tips from My Kitchen:
- Always add makhana at the end; they turn soggy if mixed too early.
- Use thick yogurt to keep the raita creamy.
- Remove the seeds from the cucumber to avoid a watery raita.
- For variety, add chopped tomato or grated carrot.
Nutrition
Calories: 144kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 160mg | Fiber: 6g | Sugar: 5g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 0.2mg
