Lotus Seeds & Coriander Leaves Paratha / Phool Makhana & Hara Dhania Paratha

The kitchen would be busy if the cousins signup the home. For the past couple of days, they are with me and every day is a grand feast for them with different and unique recipes. Crazy and innovative recipe ideas strike the mind when they are with me, but due to time constraint and other difficulties, I don’t shoot the recipes.

The idea of powdering the lotus seeds came in my mind when I was thinking of making spiced makhana for tea time snack. Initially I planned to make spicy masala kind of paratha but after seeing a big bunch of coriander leaves in the fridge, this is what happened. Powdered lotus seeds gave nice softness to the paratha and the flavour from coriander also inviting.

This is my last post of this year 2014. When I looked back to my blogging journey, this year I haven’t posted much for various reasons. But good thing is that I have utilized all my spare time effectively to post something in my website instead of keeping it idle. To point out, Many of the recipes I posted were on healthier side which I wish to continue in the upcoming year.

Basic Information:

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 7 Parathas

Ingredients:

Puffed Lotus seeds / Phool Makhana / Foxnut – 1 heaped cup
Wheat flour / Atta – 1 cup + as required for rolling
Turmeric powder – 1/4 teaspoon
Salt – to taste
Cumin seeds – 1/2 teaspoon
Coriander leaves – 1/4 cup, finely chopped, tightly packed
Green chillies – 2 nos., finely chopped
Oil – 2 tablespoons + as required for cooking paratha
Water – 1/2 cup to 3/4 cup

Method:

1) Roast the lotus seeds with a teaspoon of oil till it becomes crunchy. Once done, take it in a mixie and make a powder of it.  1 heaped cup gives approximately 1/2 cup of powder. If you want, you can sieve it.

2) In a bowl, take ground lotus seeds and wheat flour.

3) Add turmeric powder, salt, cumin seeds, green chilli and coriander leaves to it. Mix well.

4) Add 1 tablespoon of oil and start making a dough. Slowely add water in batches till you get a smooth soft dough. It took just more than 1/2 cup of water to make a smooth dough. Towards the end, add another tablespoon of oil. Let it sit for 15 minutes covered.

5) Divide the dough into equal sized balls.
6) Roll each balls into a round paratha.
7) Heat a pan and when it is hot, place the rolled paratha on it.

8) Smear it with oil. After few seconds turn it to other side to cook other side.
9) Repeat the procedure for the rest of the parathas.
10) Serve hot with raita, pickle and sliced onions.

Notes:

1) If the lotus seeds are roasted well, then it quickly becomes powder. Sieve it if any small particles found.
2) Instead of green chilli, you can add red chilli powder.
3) You can also add ginger garlic paste to it for making parathas.