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Fasting Feast: Wholesome Paratha
Indulge in wholesome and satisfying parathas that combine the goodness of amaranth flour and makhana (fox nuts). The nutty flavor of iron and calcium-packed amaranth flour perfectly complements the crunch of makhana, making it a delightful way to nourish yourself during Shravan.
Ingredients
Method
- Heat ghee in a skillet, add makhana and roast until golden and crispy. Let it cool down.
- Transfer the roasted makhana to a mixer jar and grind it to a fine powder.
- Combine all other ingredients (except oil) with makhana powder in a mixing bowl. Mix well with a spoon, add water, and knead it into a soft and pliable dough. Allow it to rest for at least 15 minutes.
- Knead the dough again and form lemon-sized balls.
- Roll each ball into thin parathas, dusting with flour if needed to avoid sticking.
- Heat a dosa tawa, drizzle oil, and carefully transfer the paratha.
- Cook until tiny bubbles appear, then flip to the other side. Drizzle some oil/ghee and cook until brown spots appear. Flip again if needed.
- Serve hot.
Power Tips and Variations for Fasting
- To make amaranth flour at home, toast the amaranth seeds in a dry skillet until fragrant, then grind them into a fine powder.
- Stay hydrated by drinking plenty of water and herbal teas.
- Include a variety of fruits, vegetables, nuts, and seeds in your fasting diet to ensure balanced nutrition.
- Avoid excessive oil, salt, and spices to keep the meals light and easy to digest.
Nutrition
Notes
- Makhana/lotus seeds are an excellent source of manganese, potassium, magnesium, thiamine, protein, and phosphorus.
- Amaranth flour is versatile, full of whole-grain nutrition, and can be used during fasting as well. It contains all nine essential amino acids and lysine, a protein most grains lack. Additionally, it is a good source of iron, magnesium, calcium, and phosphorus.
