Phool Makhana Paratha (Navratri special)

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Phool Makhana Paratha

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


  1. 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.
  2. Transfer to a mixer jar and grind it to a fine powder.
  3. In another mixing bowl take all other ingredients (except oil) along with makhana powder.
  4. 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.
  5. Then knead again and form lemon sized balls.
  6. Take a ball and start rolling. Dust flour if needed to avoid sticking.
  7. Roll to thin parathas. Roll the rest of the parathas too and keep it ready.
  8. Heat a dosa tawa, drizzle oil and then carefully transfer the paratha.
  9. 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.
  10. 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

DOWNLOAD PDF: Phool Makhana Paratha

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