Spiced cooling raita made with phool makhana or fox nut.I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita.

I often pair it with a raita in the summers. So I make different types of raita just to have some newness and variety in the food.

This makhana raita is interesting raita. I did not know raita can be made with makhana too. It was only when I was browsing web, that I came to know about this healthy raita in taral dalal’s page . I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita. I first felt it would have a similar taste like Boondi raita. but it did not taste like boondi raita. It tasted even better than boondi raita. Do give it a try.


  • 1 cup fresh chilled yogurt (curd)
  • ⅔ cup makhana (phool makhana or fox nut or eurayle ferox)
  • ¼ teaspoon red chili powder
  • 1 tsp sugar
  • ½ teaspoon roasted cumin powder
  • 1 tablespoon chopped basil  leaves
  • black salt or rock salt or regular salt as required


  1. Heat a small frying pan or kadai/wok and add 2/3 cup phool makhana in it.
  2. On a low flame dry roast the phool makhana till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool.
  3. Then coarsely crush them with a rolling pin in a zip lock bag or in a mixer or dry grinder.

    Making Makhana Raita :

  4. Whisk 1 cup fresh chilled curd/yogurt in a bowl.
  5. Spice the curd with 1/4 tsp red chili powder, 1/2 tsp roasted cumin powder and sugar . Season also with black salt. Stir very well.
  6. Then add the coarsely crushed phool makhana in the spiced curd.
  7. Add 1 tbsp chopped basil  leaves.
  8. Stir and serve phool makhana raita immediately. If you chill the raita further, it thickens slightly. So you can add some water to thin the raita.
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