Makhana Paratha Recipe – Easy Wheat Flour & Fox Nut Flatbread

Last Updated on 2 months by Neha Deshmukh

Makhana Paratha Recipe – Easy Wheat Flour & Fox Nut Flatbread

Introduction

Okay, let’s be real – parathas are comfort food, right? There’s just something so satisfying about a warm, flaky paratha, especially when it’s packed with flavour. I stumbled upon this Makhana Paratha recipe a few years ago, looking for a way to sneak in some extra nutrition into my family’s meals. And honestly? It’s become a regular in our kitchen! It’s surprisingly easy to make, and the subtle nutty flavour of the makhana (fox nuts) takes it to another level. You’ll absolutely love how simple and delicious this is.

Why You’ll Love This Recipe

This Makhana Paratha isn’t just tasty; it’s a winner for so many reasons! It’s a fantastic way to use phool makhana, a superfood that’s gaining popularity. It’s relatively quick to put together – perfect for a busy weeknight. Plus, it’s a great way to introduce a unique flavour and texture to your paratha rotation.

Ingredients

Here’s what you’ll need to make these delightful parathas:

• 1 cup wheat flour (approx. 120g)
• 1 cup phool makhana (approx. 100g)
• A generous pinch of turmeric powder (about 1/4 tsp)
• 1/2 teaspoon red chilli powder (adjust to your spice preference)
• 1/4 teaspoon roasted jeera powder
• 2 tablespoon coriander leaves, finely chopped
• To taste salt (about 1/2 tsp)
• 1/2 teaspoon ghee (or oil)
• As needed oil (for cooking)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Phool Makhana (Fox Nuts): Nutritional Benefits & Sourcing – Makhana is a powerhouse of nutrients! It’s rich in protein, fibre, and antioxidants. You can find it at most Indian grocery stores, or online. Look for good quality makhana that’s light and airy.
• Wheat Flour: Choosing the Right Type – I prefer using whole wheat flour (atta) for a slightly nutty flavour and added fibre. You can also use all-purpose flour if that’s what you have on hand, but the texture will be a bit different.
• Ghee: Traditional vs. Modern Options – Ghee adds a beautiful richness to the parathas. If you don’t have ghee, you can substitute with vegetable oil, but ghee really elevates the flavour.
• Spice Blend: Regional Variations in Flavor – Feel free to adjust the spice levels to your liking! Some people like to add a pinch of amchur (dry mango powder) for a tangy twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a teaspoon of ghee in a pan over medium heat. Add the makhana and roast it until it’s crispy and golden brown. This usually takes about 5-7 minutes. Keep stirring to prevent burning! Once roasted, let it cool completely.
2. Now, grind the cooled makhana into a fine powder using a mixer. You want it to be almost like flour.
3. In a large bowl, combine the wheat flour, makhana powder, turmeric powder, red chilli powder, roasted jeera powder, chopped coriander leaves, salt, and ghee.
4. Gradually add water, a little at a time, and knead everything together to form a soft, pliable dough. Don’t add too much water at once – you want a soft, but not sticky, dough.
5. Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, making the parathas easier to roll.
6. Divide the dough into equal-sized lemon-sized balls.
7. On a lightly floured surface, roll each ball into a thin paratha, about 6-7 inches in diameter. Use a little extra flour to prevent sticking.
8. Heat a tawa (flat griddle) over medium heat. Place the paratha on the hot tawa and cook for about 30-60 seconds, until you see small bubbles forming.
9. Flip the paratha and cook the other side for another 30-60 seconds. Drizzle a little oil or ghee around the edges.
10. Continue cooking, pressing gently with a spatula, until both sides are golden brown and slightly puffed up.

Expert Tips

A few little things I’ve learned along the way…

• Don’t overcrowd the tawa. Cook one paratha at a time for the best results.
• If the paratha starts to puff up too much, gently press it down with a spatula.
• A hot tawa is key to getting those beautiful golden brown spots.

Variations

Let’s get creative!

• Vegan Makhana Paratha: Simply substitute the ghee with vegetable oil.
• Gluten-Free Makhana Paratha (Alternative Flours): Use a gluten-free flour blend like rice flour, sorghum flour, or a pre-made gluten-free atta. You might need to adjust the water quantity.
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the red chilli powder for a milder flavour. You can also add a pinch of black pepper for a subtle kick.
• Festival Adaptations: Navratri & Fasting-Friendly Version: Skip the wheat flour and use singhara atta (water chestnut flour) for a Navratri-friendly version.

Serving Suggestions

These parathas are delicious on their own, but they’re even better with…

• A dollop of creamy yogurt.
• Your favourite pickle (mango pickle is a classic!).
• A side of raita.
• A simple dal.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

• What is Phool Makhana and where can I find it? Phool Makhana, or fox nuts, are puffed lotus seeds. They’re a popular snack and ingredient in Indian cuisine. You can find them at Indian grocery stores or online retailers.
• Can I make the dough ahead of time? Absolutely! You can make the dough a few hours in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• How can I achieve perfectly round parathas? Practice makes perfect! Try using a rolling pin with a smooth surface and applying even pressure. Don’t worry if they’re not perfect – they’ll still taste amazing!
• What is the best way to roast the makhana for optimal flavor? Roasting the makhana until it’s golden brown and crispy is key. Keep stirring to prevent burning, and don’t be afraid to let it get a little dark.
• Can I use a different oil instead of ghee? Yes, you can use vegetable oil, sunflower oil, or any other cooking oil you prefer. However, ghee adds a unique flavour that’s hard to replicate.