Cooling Mint & Makhana Raita
Cooling Mint & Makhana Raita
When you want a quick, nutritious side dish to accompany a heavy biryani or paratha, this raita is the perfect choice. The makhanas add a lovely crunch that contrasts beautifully with the smooth, spiced yogurt.
Ingredients
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1 cup Makhanas
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2 cups plain yogurt (dahi), whisked until smooth
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1/2 tsp roasted cumin powder
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1/4 tsp black salt (kala namak)
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1/4 tsp regular salt
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1/2 tsp chaat masala
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1 green chili, very finely chopped
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2 tbsp fresh mint leaves, finely chopped
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1/2 tsp ghee
Instructions
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Roast the Makhana: Heat the ghee in a small pan. Roast the makhanas on low heat until crisp. Remove from heat and let them cool completely. You can chop them in half if they are too large.
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Prepare the Yogurt: In a mixing bowl, take the whisked yogurt. Add a splash of water or milk if it is too thick.
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Season: Add the roasted cumin powder, black salt, regular salt, chaat masala, green chili, and chopped mint leaves. Mix well.
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Combine: Just 5 minutes before serving, gently fold the roasted makhanas into the seasoned yogurt.
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Garnish: Sprinkle a pinch of chili powder and cumin powder on top. Serve immediately to enjoy the crunchy texture.
