Makhana Paratha Recipe
Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.
Servings4 parathas
Ingredients
- 1 cup wheat flour
- 1 cup phool makhana heaped
- a generous pinch turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon roasted jeera powder
- 2 tablespoon coriander leaves chopped finely
- salt to taste
- ½ teaspoon 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 that's 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 15 minutes 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, 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
- Roasting makhana – I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
- Grinding part – I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
- Dough – Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
- Rolling parathas – I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
- Cooking method – I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.
Nutrition Facts
Makhana Paratha Recipe
Amount Per Serving (75 g)
Calories 147
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Cholesterol 2mg1%
Sodium 5mg0%
Potassium 151mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 0.1g0%
Protein 5g10%
Vitamin A 93IU2%
Vitamin C 0.1mg0%
Calcium 20mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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