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.