Probiotic RichFasting FriendlyDigestive AidCooling Summer Dish
Cooling Makhana Raita with Roasted Cumin & Fresh Herbs
A refreshing probiotic accompaniment: crunchy roasted makhana folded into chilled whisked yogurt, seasoned with bhuna jeera, fresh mint, and pomegranate pearls.
Total Time08 Mins
Yield3 Servings
Calories110 kcal/serving
DifficultyEasy
Ingredients
Raita Ingredients
- 1.5 cups Plain or Salt & Pepper Roasted Makhana
- 1.5 cups Fresh Whole Milk Curd / Dahi (chilled & whisked smooth)
- 1/2 teaspoon Roasted Cumin (Bhuna Jeera) Powder
- 1/2 teaspoon Black Salt (Kala Namak) or Sendha Namak
- 1/4 teaspoon Kashmiri Red Chili Powder
- 1 tablespoon Fresh Mint Leaves (finely chopped)
- 2 tablespoons Pomegranate Arils (for garnish)
Recommended for this recipe:
Step-by-Step Instructions
1
Whisk and Season Chilled Curd
In a mixing bowl, whisk the chilled curd until completely smooth and velvety. If the curd is too thick, add 2 tablespoons of chilled water. Whisk in black salt, roasted cumin powder, red chili powder, and chopped mint.
2
Fold in Roasted Makhana
Gently fold the crispy roasted makhana into the seasoned curd. If you prefer a softer texture, let it rest for 5 minutes (makhana will absorb the yogurt and turn soft like boondi); if you prefer crunch, serve immediately.
3
Garnish and Serve
Garnish with a pinch of roasted jeera powder, fresh mint sprigs, and vibrant pomegranate seeds. Serve alongside biryani, parathas, or a fasting thali.
Dietary & Serving Notes: Makhana raita is a far healthier, zero-oil alternative to deep-fried Boondi Raita, cutting saturated fat by over 70%.