Heat ghee in a pan or kadai and 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 doesnot burn.To check if they are roasted properly just 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.
In a bowl add wheat flour ,makhana(lotus seed) powder , red chilli powder, turmeric powder ,garam masala ,jeera powder ,coriander leaves ,oil and salt. Mix well.
Add some water and keep kneading till you get the smooth dough. Dough should be tight and firm (not soft).
Make balls from the dough. I was able to get 5 balls.
Roll the parathas semi thick/ thin by dusting some dry flour
Heat up a tawa/skillet on medium heat and place the paratha and let it cook.Once you see bubbles ,flip on to other side drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
Serve Makhana paratha with curd, pickle, raita ,ketchup or any gravy of your choice.