Phool Makhana Raita Recipe with step by step pictures
Puffed lotus seeds is not something that was not freely available around here.So when Vaishali got me a pack of these, I got down to preparing loads of dishes.When that pack was over, I was a little sad, but then pepped up when I saw rows of these in the mall’s grocery section.
The kids love roasted phool makhana and I also make stuffed parathas with it.Check out these recipes with puffed lotus seeds/ Phool Makhana
This week I am doing Protein rich sides and salads as the theme in the 81st edition of blogging Marathon and this is the second dish in this series.
Both phool makhana and curd / yogurt is rich in protein and this one is surely apt for the theme.
Whisk yogurt with salt and keep aside. Take the Roasted Phool Makhana in a mixie jar and grind to a coarse powder.Add this to the yogurt and mix.Serve garnishes with red chili powder,cumin powder, mint and coriander leaves.
Goes well with rice varieties /Roti.
A simple and cooling raita made with puffed lotus seeds
- 1 cup Roasted Phool Makhana
- 2 cups Thick yogurt
- Salt to taste
- Cumin powder / Red chili powder to sprinkle on top
- Mint and coriander leaves to garnish
Whisk the yogurt with salt.
Coarsely grind the roasted phool makhana.
Add this to the whisked yogurt
Serve garnished with a sprinkle of cumin powder and red chili powder, garnished with mint and coriander leaves