• 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.