Makhana Paratha is a paratha made by mixing ground makhana in the regular making of paratha. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box. How to make Makhana Paratha is featured in this post with step by step pictures.
I tried Makhana Paratha for todays breakfast.I added all spices just like we make methi paratha and it turned out so soft and flavourful.Though makhana’s flavour was very mild that I could hardly find out any difference,the parathas were very soft.I am buying phool makhana(lotus seeds) often these days as mittu has started to like it,she loves to munch on ghee roasted makhana with a drizzle o chat masala powder, perfect snack for evenings.
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📖 Recipe
Makhana Paratha
Ingredients
- 1 cup wheat flour
- 1 cup phool makhana heaped
- a generous pinch turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp roasted jeera powder
- 2 tbsp coriander leaves chopped finely
- salt to taste
- 1/2 tsp ghee
- oil to toast
Instructions
- Heat ghee in a tawa, add makhana and roast till golden or until crispy.If you taste it it will be crispy and not chewy thats the right stage. Switch off and cool down.
- Transfer to a mixer jar and grind it to a fine pwoder.
- In a mixing bowl take all other ingredients (except oil) along with makahana powder.
- First mix well with a spoon, then add water and knead it to a soft pliable dough.
- Allow it to rest for 15mins atleast.
- 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 paratahs too and keep it ready.
- Heat a dosa tawa,drizzle oil, then carefully transfer a paratha.
- Cook till small bubbles starts to appear,then flip to other side,drizzle little oil/ghee and cook until brown spots appear here and there.Flip again if needed.
- Serve Makhana Paratha hot!
Notes
- Roast makhana until crisp, try tasting one to check if its done.
- You can even add a pinch of chat masala powder.
How to make Makhana Paratha
- Heat ghee in a tawa, add makhana and roast till golden or until crispy.If you taste it it will be crispy and not chewy thats the right stage. Switch off and cool down.
- Transfer to a mixer jar and grind it to a fine pwoder.In a mixing bowl take all other ingredients (except oil) along with makahana powder.
- First mix well with a spoon, then add water and knead it to a soft pliable dough.Allow i to rest for 15mins atleast.
- 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 paratahs too and keep it ready.Heat a dosa tawa,drizzle oil, then carefully transfer a paratha.
- Cook till small bubbles starts to appear,then flip to other side,drizzle little oil/ghee and cook until brown spots appear here and there.Flip again if needed.
Serve hot!
Expert Tips
- Roast makhana until crisp, try tasting one to check if its done.
- You can even add a pinch of chat masala powder.
Ramya Venkat
looks good.love the idea of making paratha with lotus seeds
vino
Superb recipe.. simple too
Dhija Albert
Hi Sharmi
In ur My notes section u have mentioned about curd and raita.But curd was not mentioned in ingrediants list…Pls clarify
The Happie Friends Potpourricorner
Love this soft Paratha…
Mohana Kolusu
Very Innovative Idea Sharmi… Please do correct the notes, they are not relevant to this post 🙂
dailyonefruit website
Interesting recipe sharmi 🙂
I have to try this.where you got this makhana ? is it available in local shops
Hemapriya Natesan
Dear Sharmi,
Never imagined makhana as a paratha, looks yummy 🙂