Lemon & Mint Makhana Raita
Raita is usually the thing on the side that nobody's excited about. This one gets asked about. The trick is using Better Batch Lemon & Mint makhana — it's pre-seasoned with a clean citrus-herb flavour that eliminates half the work and adds a crunch that plain boondi simply can't compete with.
WHAT YOU NEED
- 1 pack Better Batch Lemon & Mint makhana
- 1.5 cups thick dahi (hung curd or Greek yoghurt)
- ½ tsp roasted jeera powder · ¼ tsp black salt
- A pinch of regular salt
- 2 tbsp fresh mint leaves, finely chopped
- ¼ tsp lemon zest (optional, but worth it)
- A pinch of red chilli powder for garnish
Method
Whisk the dahi until completely smooth. Lumpy raita doesn't coat the makhana properly — this step matters.
Add jeera powder, black salt, regular salt, and fresh mint. Stir to combine.
Taste. Adjust salt and jeera. Add lemon zest if using — it lifts the whole thing.
Stir in the Better Batch Lemon & Mint makhana just before serving. Not 10 minutes before — just before. The crunch is the point.
Garnish with a pinch of red chilli powder and a mint leaf.
The make-ahead version: Prepare the dahi base and store. Keep the makhana pack sealed separately. Mix at the table, not in the kitchen. Thirty seconds of extra effort and the texture difference is significant.
Serve with
Biryani, pulao, or any heavily spiced main — the cool, creamy raita and the citrusy makhana cut through richness perfectly. Also genuinely good as a standalone dip with vegetable crudités.
A note on dahi
The thicker the better. Watery dahi makes a watery raita. Hang regular dahi in a muslin cloth for 20 minutes if you can — it makes a real difference in how the raita holds together.