• 1 cup curd (yogurt)
• 2 tbsp milk
• 1/2 cup makhana /foxnut/lotus seed
• 1 tbsp ghee or coconut or olive oil
• 1/4 tbsp roasted cumin powder
• 1/4 tbsp chat masala powder
• 1 green chilli finely chopped
• Black salt or regular salt to taste
• A pinch of red chilli powder (optional)

For Garnishing:

• 1 tbsp coriander (finely chopped)
• 1 tbsp pomegranate

• Heat ghee/ oil in a pan, add 1 cup of Makhana, and dry roast them on very low heat for 4-5 minutes until they are crisp. Keep stirring them in between so that Makhana doesn’t burn.
• Now transfer Makhana to a plate and let them cool.
• Whisk curd in a mixing bowl until smooth, and then add milk and mix well. Then add the roasted.
• Makhana, roasted cumin powder, red chilli powder, green chillies, coriander leaves, salt, and mix well.
• Rest this Makhana raita recipe for 10 minutes and serve the Makhana Raita.