Heat ghee in a skillet, add makhana and roast till golden or until crispy. Once its crispy and not chewy, that’s the right stage. Switch off and cool down.
Transfer to a mixer jar and grind it to a fine powder.
In another mixing bowl take all other ingredients (except oil) along with makhana powder.
First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow it to rest for 15mins at least.
Then knead again and form lemon sized balls.
Take a ball and start rolling. Dust flour if needed to avoid sticking.
Roll to thin parathas. Roll the rest of the parathas too and keep it ready.
Heat a dosa tawa, drizzle oil and then carefully transfer the paratha.
Cook until small bubbles start to appear, then flip to the other side. Drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.
Serve hot.
