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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.
The flavor is warm and light with small hint of spice. I like to have it with chutney, pickle or just a cup of tea in morning. It's good choice for breakfast, lunch or even quick dinner because it cooks so fast. I like how makhana makes it filling but not heavy, so it feel nice and comforting to eat even on busy days.
[feast_advanced_jump_to]About Makhana Paratha
Makhana Paratha has mild flavor with a mix of simple spices and it tastes soo good without being heavy. It feels filling yet light, nice to have any time of the day. You can have it for breakfast, lunch or even quick dinner. The paratha turns little golden brown when roasted on tawa with ghee, giving that nice homemade smell.
The dough has turmeric, red chili powder and roasted cumin which gives good flavor but not too spicy. I add some coriander also, it gives freshness and small color to it. You can also make this as base and boiled potatoes filling to this in aloo paratha version.
This paratha recipe is also healthy because makhana is full of protein and easy to digest. When mixed with wheat it becomes more filling yet stays light on stomach. It keeps you full for long so it is good for breakfast or travel food also. You can pack it for lunch box or serve hot with curd or pickle.
I usually make this whenever I am craving something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle and little chilled curd on the side.
Though makhana's flavor 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 of chat masala powder, perfect snack for evenings.
Makhana Paratha Ingredients
- Wheat flour - It is base for the dough. It gives soft texture and helps parathas stay soft. You can use also use maida if you want.
- Phool makhana - I roast the makhana till crisp and grind to fine powder, it adds a nutty flavor to the paratha.
- Spice powders - I just used turmeric, red chili and cumin powder for color, spice and flavor. You can skip the turmeric if you want plain paratha.
- Coriander leaves - I chop fresh coriander finely and add it, it just lift the taste a bit and give nice freshness. You can skip if not available.
- Ghee - I add small spoon of ghee for roasting makhana and also while kneading. It gives softness and subtle flavor.
- Oil - I used for cooking the parathas. Cook till golden spots and crisp edges.
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How to make Makhana Paratha Step by Step
1.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.
2.Transfer to a mixer jar and grind it to a fine powder. In a mixing bowl take all other ingredients (except oil) along with makhana powder.
3.First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow i to rest for 15 minutes at least.
4.Then knead again and form lemon sized balls. Take a ball and start rolling. Dust flour if needed to avoid sticking
5.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.
6.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
- 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.
Serving and Storage
You can serve this dish with curd or any pickle. It also goes well with dal or sabzi for a simple meal. You can pack it in lunch box or take it for short trips also.
Store leftover in airtight box for few hours. Reheat on tawa before serving to keep it soft and warm. It taste best when eaten fresh but stays fine for a day.
FAQS
1.Can I skip turmeric?
Yes, you can skip it if you do not like the yellow shade. It is just for color and mild warmth.
2.Can I make this without ghee?
You can use oil both for kneading and cooking. Paratha will still come soft though taste little different.
3.Can I add other flours?
You can mix little millet or rice flour if you want. I usually stick to whole wheat for soft texture.
4.Will it stay soft if stored?
Yes, it stays soft for few hours in airtight box. Just reheat slightly on tawa before serving.
5.Can I use makhana powder from store?
Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.
If you have any more questions about this Makhana Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Makhana Paratha Recipe
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
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