Phool Makhana Paratha (Navratri special)

Ingredients:

• 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

Method:

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.

Notes:

• 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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