Phool Makhana Paratha (Navratri special)
- Amaranth/Jowar/Sattu flour as per choice – 1 cup
- Phool Makhana/Foxnuts – 1 heaped cup
- Turmeric powder – a generous pinch
- Black pepper powder – 1 tsp
- Roasted jeera powder – 1/4 tsp
- Coriander/methi/spinach (chopped leaves) – as per availability – 2 tbsp chopped finely
- Rock Salt – to taste
- Ghee – 1/2 tsp
- Cold pressed coconut oil – to toast parathas
- Heat ghee in a skillet, add makhana and roast till golden or until crispy. Once its 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 powder.
- In another mixing bowl take all other ingredients (except oil) along with makhana powder.
- First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow it to rest for 15mins 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 and then carefully transfer the 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 hot.
- Makhana/lotus seeds are extremely good source of manganese, potassium, magnesium, thiamine, protein and phosphorus.
- Amaranth flour is versatile, full of whole-grain nutrition and used during fasting too.
- It contains all nine essential amino acids and lysine, a protein missing in most grains.
- Amaranth is a good source of iron, magnesium, calcium and phosphorus too
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