I have missed a few editions in the #BreadBakers group.This months theme is Griddle Breads, hosted by Anshie of Spice Roots. With a theme this easy I did not want to miss the event.

So, presenting to you Phool Makhana Parathas or the Parathas with Puffed Lotus Seeds.

I have already written about the health benefits of Puffed Lotus Seeds. When Vaishali got me a huge bag of these seeds, I made sure to use them in various recipes.

This is a simple paratha/ flat bread recipe that is really soft and perfect for dinner/ breakfast or to pack for the kids lunch box.

I used:

Puffed lotus seeds- 1/2 cup
Whole wheat flour- 2 cups
Potato- 2 ,medium sized, boiled and peeled
Ajwain / Bishop’s weed- 1/2 teaspoon
Coriander leaves- 2 tablespoons
Salt to taste
Oil- 1 tablespoon,divided

Roast the puffed lotus seeds in 1/2 teaspoon oil till crunchy. Let it cool and powder. Keep aside.

In a large bowl, take the flour, ajwain,salt, powdered lotus seeds, coriander leaves and mix well. Add the boiled potato and mix again.Add water little by little and knead to a smooth dough. In the final stages of kneading, add the remaining oil and knead for 5 minutes.

Let it rest for 10 minutes. In the meantime heat a griddle / tawa. Pinch out a golf ball sized portion of the dough and roll out into parathas on a flour-dusted surface.Cook the paratha on the griddle, drizzling oil if needed[I usually don’t use oil to cook the parathas],till you get brown spots on either side.

Remove from griddle and serve with a side dish of your choice.

Griddle Breads


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

19 thoughts on “Phool Makhana Parathas[Puffed Lotus Seeds Parathas] | #BreadBakers”

  1. What a wonderful and innovative way to incorporate phool makhana into your diet!! Have never used them before and i am going to start off with your recipe! Thanks for sharing!!

  2. I love the attention to detail. Adding more steps (roasting/cooling/grinding) to build flavor. Indian food is my favorite, and I am in heaven looking at all these delicious flat breads! I also went and read your puffed lotus seed post. They look very similar to some of the puffed products I see at the Indian grocery. I don't know what they're called, but lots of times I see them as one of the "crunchies" in my samosa chaat!

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