Puffed Lotus Seed Raita Recipe

• 1 Cup makhane
• 2 Cups yoghurt
• 1/2 tsp Salt
• 1/2 tsp Black salt
• 1 tsp Roasted cumin

• In a wok, dry roast the makhane lightly. Allow it to cool.
• Then crush coarsely into about 1/4 inch chunks.
• Beat the yoghurt lightly with black salt, table salt and roasted cumin seeds with the help of fork.
• Spoon makhane to the yogurt (beated) and fold them in.
• Now, heat the oil in a ladle. When smoking hot, pour the chilli powder and mustard seeds and quickly add to the yogurt.
• Garnish with chopped coriander leaves.
• Serve.