Phool Makhana Paratha (Lotus Seed Paratha) recipe is an easy-to-make and healthy dish prepared with wholewheat flour, Makhana pops (fox nuts), and Indian spices. These parathas can be packed for your kids lunch box or even for office lunchbox. Serve with raita, yogurt, pickle, or any curry of your choice.
Parathas are an essential part of the breakfast menu in North India, especially in Punjabi homes. We have plenty of options, including gobhi paratha, paneer paratha, methi paratha, aloo paratha, and more! Here is yet another delectable paratha dish to add to the repertoire. It is called Makhana (fox nuts) paratha. Now you must be wondering how someone can make Foxnuts paratha. We are going to tell you the easiest way to make them.
What Is Makhana Paratha?
The makhana seeds are ground into a fine or coarse powder and then added to the dough along with other ingredients and cooked to perfection - this paratha not only tastes good but is extremely wholesome. You can pair it with a bowl of curd, chutneys, or even achaar. There you get your meal ready. Read on to learn the complete step-by-step recipe.
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How to make Phool Makhana Paratha Recipe(Lotus Seed Paratha)
How to Roast Makhana:-
Heat ghee in a pan or kadai, add 1 cup of Makhana, and dry roast them on very low heat for 4-5 minutes until they are crisp. Keep stirring them in between so that Makhana doesn't burn.
To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly.
Transfer to a mixer jar and grind it to a fine powder.
Add wheat flour, makhana (lotus seed) powder, red chili powder, turmeric powder, garam masala, jeera powder, coriander leaves, oil, and salt to a bowl. Mix well.
Add some water and keep kneading till you get a smooth dough. The dough should be tight and firm (not soft).
Make balls from the dough. I was able to get five balls.
Roll the parathas semi-thick/thin by dusting them with some dry flour.
Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
Serve Phool Makhana paratha recipe with curd, pickle, raita, ketchup, or any gravy of your choice.
Tips & Variations
- To make this fox nuts, paratha recipe more healthy, add 1 tablespoon of flaxseed powder/meal while preparing the dough.
- You can also add chaat masala powder and amchur powder
- Make sure to roast makhanas correctly. Then, it's easier to blend it into powder.
- You can prepare makhana powder and store it for at least 7 days in an airtight container.
If you like makhana, then check out more Makhana Recipes
More Paratha Recipes
- Avocado Paratha
- Aloo Paratha
- Zucchini Carrot Paratha
- Drumstick Leaves Paratha
- Broccoli Paneer Paratha
Makhana Paratha (Lotus Seed Paratha)
Ingredients
- 1 cup whole wheat or multigrain flour
- 1 heaped cup roasted makhana / foxnut/ lotus seed
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala (optional)
- ½ teaspoon jeera (cumin) powder
- ¼ cup coriander leaves
- salt to taste
- 2 tablespoon oil or ghee to (cook parathas)
- water to knead dough
Instructions
- How to Roast Makhana:- Heat ghee in a pan or kadai, add 1 cup of Makhana, and dry roast them on very low heat for 4-5 minutes until they are crisp. Keep stirring them in between so that Makhana doesn't burn.To check if they are correctly roasted, take one Makhana in hand and crush it. If it breaks nicely with a crunching sound, that means they are done perfectly.Transfer to a mixer jar and grind it to a fine powder.
- Add wheat flour, makhana (lotus seed) powder, red chili powder, turmeric powder, garam masala, jeera powder, coriander leaves, oil, and salt in a bowl. Mix well.
- Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft).
- Make balls from the dough. I was able to get five balls.
- Roll the parathas semi-thick/thin by dusting some dry flour.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.
- Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Phool Makhana paratha recipe with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
Tips & Variations
-
- To make this fox nuts paratha recipe more healthy add 1 tablespoon of flaxseed powder/meal while preparing the dough.
- You can also add chat masala powder and amchur powder
- Make sure to roast makhana’s correctly then it's easier to blend it into powder.
- You can prepare makhana powder and store it for at least 7 days in an airtight container.
Nutrition
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Madhuri
Unique idea to add makhana to rotis, kids n adults can enjoy too. Thanks for the idea.
bhavana
You are welcome Madhuri..:) glad it helped.