PHOOL MAKHANA PARATHA(NAVRATRI SPECIAL)Ingredients:Amaranth/Jowar/Sa�u flour as per choice – 1 cupPhool Makhana/Foxnuts – 1 heaped cupTurmeric powder – a generous pinchBlack pepper powder - 1 tsp Roasted jeera powder – 1/4 tspCoriander/methi/spinach (chopped leaves) - as per availability – 2 tbsp chopped finelyRock Salt – to tasteGhee – 1/2 tspCold pressed coconut oil – to toast parathas

Method:1. Heat ghee in a skillet, add makhana and roast �ll golden or un�l 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 so� 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 s�cking.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 �ll small bubbles starts to appear, then flip to other side. Drizzle li�le oil/ghee and cook un�l 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 versa�le, full of whole-grain nutri�on and used during fas�ng too.It contains all nine essen�al amino acids and lysine, a protein missing in most grains.Amaranth is a good source of iron, magnesium, calcium and phosphorus too