Makhana Paratha is an easy to make and healthy paratha prepared with wholewheat flour, Makhana pops (lotus seeds) and indian spices
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Breakfast, Main Course
- Cuisine: Indian, North Indian
Ingredients
- 1 cup whole wheat or multigrain flour
- 1 heaped cup roasted makhana / foxnut/ lotus seed
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala ((optional))
- 1/2 teaspoon jeera (cumin) powder
- 1/4 cup coriander leaves
- salt (to taste)
- 2 tablespoon oil (or ghee to (cook parathas))
- water (to knead dough)
Method
- How to Roast Makhana:- Heat ghee in a pan or kadai, 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. To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly. Transfer to a mixer jar and grind it to a fine powder.
- Add wheat flour, makhana (lotus seed) powder, red chili powder, turmeric powder, garam masala, jeera powder, coriander leaves, oil, and salt in a bowl. Mix well.
- Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft).
- Make balls from the dough. I was able to get five balls.
- Roll the parathas semi-thick/thin by dusting some dry flour.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.
- Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Phool Makhana paratha recipe with curd, pickle, raita, ketchup, or any gravy of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.