Moringa Makhana Paratha

These moringa makhana paratha are the tastiest flaky paratha that is pure comfort food. Serve this nutrient densa paratha for any meal with a side of dal, yogurt and/or pickle.

Moringa Makhana Paratha

Moringa or drumstick leaves aka murungakai (in Tamil) leaves are a powerhouse of essential nutrients. Also known as malunggay in Tagalog, these leaves are used in Filipino cuisine as well. When it comes to Vitamin C, iron, and calcium, moringa leaves outwins oranges, carrots, and milk respectively. In addition, the leaves are also a rich source of protein and fiber.

Moringa leaves are versatile and is utilized in many ways in Indian cuisine. Whether it is dal, chutney, curry, pakodas, pancakes, or parathas, moringa leaves are easier to incorporate into a meal.

Makhana or phool makhana are puffed lotus seeds. Did you know that they are a very low calorie food that you can keep snacking on? I do! It adds a little protein and tons of micronutrients. It is a great ingredient that you could use in your dishes. This resulted in a little softer and crispier parathas.

Further, I always make paratha with whole wheat. All the goodness of hole grain makes any meal a special and nourishing one. With all the above facts, I know that you are going heading to your kitchen to try these moringa makhana parathas for a healthy and wholesome meal for your family?

A close view of the paratha showing flaky layers

You'll need the following

To make these delicious and flaky parathas, you will require the following ingredients:

Whole wheat flour - This is the base of the paratha which provides vital nutrients.

Moringa leaves - fresh moringa leaves are used in this recipe and this elevates the flavor as well as nutrient density of this delicious paratha.

Makhana - aka phool makhana, this enhances the nutrient profile of this paratha. These are available in Indian groceries.

Salt - gives flavor.

Water - to knead the dough.

Oil - a little bit of oil to knead a soft dough.

Ghee - This adds tons of flavor to the paratha and creates a flaky paratha when the dough disc is brushed and rolled with it.

Ginger - boosts immunity and flavor.

Turmeric - Adds vibrant color and boosts immunity.

Thai chili - Adds a spicy kick. Adjust the quantity as per your taste tolerance.

Chili powder/cayenne - This further elevates the spicy flavor. Adjust as per your taste. You may use chili flakes and less spicier paprika instead.

Serving Suggestions

These parathas are so amazing to gobble up as such. Trust me, they are so good. For a ultra quick or lazy day idea, serve with yogurt, raita, or pickle. Although my way of serving these parathas would be with a simple Tadka Dal and Raita, I love to have these parathas with my fabulous mango habanero chutney. It is just out of the world combo!

Storage

These parathas can be stored at room temperature for a day. However, I prefer to store them in the refrigerator so that it has a longer shelf-life. You may store upto a week. When needed, I would suggest warming these parathas on a pan and serve them. These parathas freeze well too.

Rolling the Paratha

I rolled these moringa makhana parathas in a different way to give the flaky texture to the paratha. To make the flakiness, roll the dough into a circular disc and brush with ghee. Make an incision from the center to the edge of the paratha. Start at one end and roll the disc into a cone. This creates laminated layers which results in the ultimate flaky paratha. Flatten the cone and roll it again into a circular disc with multiple layers of lamination.

Although there are many ways to make flaky paratha, this technique is one among them that gives best results. Alternatively, you may also make into a traingle paratha like these Pumpkin Paratha or Spicy Masala Veggie Paratha, or a square shapes one like Dates Walnut Paratha.

Yet another choice to make is the laccha paratha style like Methi Laccha Paratha or Garlic Butter Paratha. You may also choose to make it simply like a circular disc like Avocado Paratha or Beet Fennel Paratha. Whatever the method is, the end result is a tasty one always.

A-Z Paratha Series

I love parathas as they make a wholesome and easy meal. In my journey to share A-Z whole wheat paratha recipoes for the #2024alphabetchallenge, I am sharing various recipes of whole wheat based parathas that I make at home often.

Avocado Paratha

Beet Fennel Paratha

Chocolate Cashew Coconut Caramel Stuffed Paratha

Dates Walnut Paratha

Edamame Paratha

Fava Fennel Paratha

Green and Red Salsa Paratha

Hummus Herb Paratha

Instant Aloo Paratha

Jackfruit Paratha

Kale Kabocha Paratha

Lentil Lifafa

Moringa Makhana Paratha

These moringa makhana paratha are the tastiest flaky paratha that is pure comfort food and are easier to make.

Course Main Course

Cuisine Indian

Keyword moringa, paratha, whole wheat

Ingredients

2 cups Whole wheat flour
2 cups Moringa leaf
1 cup Makhana
1 tsp Salt
1 Thai chili
1 tsp Ginger finely chopped
¼ tsp Turmeric
½ tsp Chili powder
4 tbsp Ghee
1 tbsp Oil
1 cup Water

Instructions

Process the makhana in a blender jar to a coarse powder.
To a stand mixture, add all the ingredients except water and ghee. Slowly add water and knead to a smooth and soft dough. This can be done manually too. Cover and set aside for 10 minutes.
Divide the dough in to 10 portions.
Take a portion of the dough and roll it into a 8-in circle dusting with flour as necessary.
Brush the rolled dough with ghee. Make an incision from the centre to the edge. Start from one end and roll into a cone.
Fletten the cone and roll again into a 8 or 9-in disc. Repeat with remaining dough portions.
Heat a cast iron pan over medium heat. When it is hot, place a rolled paratha and cook for a minute. Brush the top with ghee and flip and again brush the top with ghee. Cook for 40 seconds, flip and cook for 20-30 seconds until golden brown spots develop. Remove from the pan and set aside. Cook the remaining parathas similarly.
Serve warm or at room temperature with dal, chutney, pickle or yogurt.