Phool Makhana Parantha

Instructions

1. Dry roast the phool makhana in a pan until they turn slightly golden and crunchy. Let them cool, then crush them into a coarse powder.
2. In a mixing bowl, combine whole wheat flour, crushed phool makhana, and salt. Mix well.
3. Add water gradually and knead into a smooth dough. Cover and let it rest for 10 minutes.
4. Divide the dough into equal portions and roll each portion into a ball.
5. Dust the rolling surface with flour and roll out each ball into a flat circle (parantha).
6. Heat a tawa or skillet over medium heat. Place the rolled parantha on the tawa.
7. Cook for about 1-2 minutes on each side, applying oil as needed, until golden brown.
8. Repeat with the remaining dough balls. Serve hot with chutney or yogurt.

Tips

• Ensure the phool makhana is roasted well for better flavor.
• You can add chopped greens or spices to the dough for variation.