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.

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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
Ingredients
  • 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
Instructions
  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

 

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

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