Makhana Paratha Recipe – Sharmis Passion

Makhana Paratha is a soft and tender paratha that I make by adding roasted and ground makhana to regular wheat flour dough. It has the nice light crispiness of the makhana and gives it a different texture than the normal plain parathas. This paratha is easy to make and tastes both healthy and delicious at the same time. Makhana Paratha can be eaten for breakfast, dinner and as a snack and is a great idea for a lunch box.

The flavor is hot and mild with a little spice. I like to have it with chutney, pickle or a cup of tea in the morning. It is a good choice for breakfast, lunch or even a quick dinner as it cooks very fast. I like how the makhana makes it filling but not heavy, so it feels nice and comforting to eat even on busy days.

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About Makhana Paratha

Makhana Paratha has a mild flavor with a mixture of simple spices and tastes great without being heavy. Spending any time of the day feeling light and full feels good. You can have it for breakfast, lunch or even a quick dinner. When fried with ghee on a pan, the paratha turns light golden brown, giving off a homemade aroma.

The flour contains turmeric, red chilli powder and roasted cumin which gives good taste but not too spicy. I also add a little coriander to it, it adds freshness and light color to it. You can also make it as a base and stuff it with boiled potatoes in the Aloo Paratha version.

This paratha recipe is also healthy because makhana is rich in protein and is easy to digest. When mixed with wheat it becomes more filling yet remains light on the stomach. It keeps you full for a long time so it is also good for breakfast or travel food. You can pack it in a lunch box or serve it hot with curd or pickle.

I usually make this whenever I feel like eating something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle along with some chilled curd.

Although the taste of the makhana was so mild that I could hardly detect any difference, the parathas were very soft. I am buying phool makhana (lotus seeds) often these days because Mitthu has started liking it, she loves to eat makhana roasted in ghee with chaat masala powder, which is a perfect evening snack.

Makhana Paratha Ingredients

• wheat flour – This is the base for the dough. This gives a soft texture and helps the paratha to remain soft. If you want, you can also use flour.
• flower makhana – I fry the makhana till it becomes crisp and grind it finely, this gives a delicious taste to the paratha.
• spice powder – I used only turmeric, red chilli and cumin powder for colour, spices and flavour. If you want plain paratha then you can skip turmeric.
• coriander leaves – I add finely chopped fresh coriander, this enhances the taste a bit and gives a nice freshness. If not available you can skip.
• Ghee – I add a teaspoon of ghee for frying the makhana and also while kneading it. It gives softness and subtle taste.
• Oil – I used to cook parathas. Cook until there are golden spots and crispy edges.

How to make Makhana Paratha step by step

1.Heat ghee in a pan, add makhana to it and fry until it turns golden or crispy. If you taste it, it will be crisp and not chewy, this is the right stage. Switch off and cool.

2. Put it in a mixer jar and grind it finely. Take all other ingredients (except oil) along with makhana powder in a mixing bowl.

3.First mix well with a spoon, then add water and knead a soft and flexible dough. Let me rest for at least 15 minutes.

4. Then knead it again and make lemon sized balls. Take a ball and start rolling. Sprinkle flour if necessary to prevent sticking

5. Roll out the paratha thinly. Roll out the remaining parathas and keep them ready. Heat the dosa pan, sprinkle oil, then carefully add the paratha.

6.Cook till small bubbles appear, then flip to the other side, sprinkle some oil/ghee and cook till brown spots appear here and there. Flip again if necessary.

serve hot!

Expert Tips

• roasting makhana – I usually fry the makhana until it becomes nice and crisp. You can check by pressing one in between your finger, it should break easily.
• grinding part – I always cool it and grind it well to make a fine powder and it gets easily mixed with wheat flour. Sometimes I even keep it a little thicker for some crunch.
• dough – First mix all the dry ingredients and then slowly add water little by little. This helps make the dough soft and smooth, not sticky.
• rolling parathas – While rolling, I sprinkle some flour on the board and dough. This prevents sticking and helps in rolling evenly. You can make it thin or a little thick, both taste good in their own way.
• cooking method – I cook the paratha on medium flame and sprinkle some oil or ghee all over. It cooks evenly and turns a nice golden brown color with crisp edges and soft inside.

serving and storage

You can serve this dish with curd or any pickle. It also goes well with dal or vegetable for a simple meal. You can pack it in a lunch box or even take it on short trips.

Store leftovers in an airtight container for a few hours. Heat it on a pan before serving to keep it soft and hot. It tastes best when eaten fresh but keeps well for up to a day.

general questions and answers

1.Can I skip turmeric?

Yes, if you don’t like yellow color then you can leave it. It’s just for color and slight warmth.

2.Can I make it without ghee?

You can use oil for both kneading dough and cooking. The paratha will still be soft, although the taste will be slightly different.

3.Can I add other flour?

If you want, you can also add a little millet or rice flour to it. I usually use whole wheat for a softer texture.

4.Will it remain soft when stored?

Yes, it remains soft for a few hours in an airtight container. Before serving, heat it lightly on the pan.

5.Can I use store-bought Makhana powder?

Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.

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