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.

5 from 1 vote
Phool Makhana Raita Recipe
Prep Time
2 mins
Total Time
2 mins

A simple and cooling raita made with puffed lotus seeds

Course: Side Dish
Cuisine: Indian
Author: PJ
  • 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
  1. Whisk the yogurt with salt.

  2. Coarsely grind the roasted phool makhana.

  3. Add this to the whisked yogurt

  4. Serve garnished with a sprinkle of cumin powder and red chili powder, garnished with mint and coriander leaves



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81

13 thoughts on “Phool Makhana Raita Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!