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Phool Makhana Paratha (Navratri special)
Phool Makhana Paratha (Lotus Seed Paratha) recipe is an easy to make delicious, flavorful and healthy dish prepared with gluten free flour, Makhana pops (fox nuts) and Indian spices.These parathas can be relished during the fasting days too.
Ingredients
Equipment
Method
- Heat ghee in a skillet, add makhana and roast till golden or until crispy. Once its crispy and not chewy, that’s the right stage. Switch off and cool down.
- Transfer to a mixer jar and grind it to a fine powder.
- In another mixing bowl take all other ingredients (except oil) along with makhana powder.
- First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow it to rest for 15mins at least.
- Then knead again and form lemon sized balls.
- Take a ball and start rolling. Dust flour if needed to avoid sticking.
- Roll to thin parathas. Roll the rest of the parathas too and keep it ready.
- Heat a dosa tawa, drizzle oil and then carefully transfer the paratha.
- Cook until small bubbles start to appear, then flip to the other side. Drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.
- Serve hot.
Nutrition
Notes
- Makhana/lotus seeds are extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
- Amaranth flour is versatile, full of whole-grain nutrition and used during fasting too.
- It contains all nine essential amino acids and lysine, a protein missing in most grains.
- Amaranth is a good source of iron, magnesium, calcium and phosphorus too.
