fox nuts roti

Phool makhana chapati recipe, Lotus seeds roti

Phool makhana chapati/ Lotus seeds chapati/ Fox nuts chapati is a soft, delicious and healthy chapati/ roti made with powdered phool makhana/ lotus seeds and wheat flour. Phool makhana/ lotus seeds a white colored seed popped like popcorn is a good source of protein rich in iron, fiber and a lot more health benefits. Phool makhana with so much goodness needs to be in our diet, so along with snacks thought to make chapati/ roti with it and trust me it has only mild flavors of phool makhana and no one will even know its presence in the chapati, but i can say its added flavors makes the roti/ chapati taste delish and super soft. I wanted to share this recipe from a very long time but the photo session really dint happen, and yesterday I was determined to capture and without any delay posted it. Ok after that long intro and short story i think we should quickly get to the recipe so that you can use this magic spell in your kitchen. So lets get to the making!
phool makhana chapati

phool makhana chapati


  • Phool makhan – ½ cup
  • Wheat flour – ½ cup
  • Water – 1/3 cup
  • Salt – to taste
  • Oil – ½ tsp
  • Oil/ Ghee – for making chapati

lotus seeds roti


* 1 cup = 160 ml

phool makhana

How to make phool makhana chapati with step by step images

phool makhana chapati

  1. Heat a pan and dry roast phool makhana/ lotus seeds/ foxnut in low flame until crispy. It should take around 10 to 12 minutes to roast ½ cup of phool makhana./ lotus seeds. Remember roasting is the main part and do not eliminate this process nor speeden up. ( the picture has more qty of phool makhan as I roasted for snacks and chapati together?) When phool makhana looks roasted put off the flame and allow it to cool down. (When you hear a crisp sound while crushing lotus seeds it means they are well roasted)
    phool makhana roti
  2. Now in a blender add lotus seeds and grind it into fine powder. Keep it aside.
    lotus seeds chapati
  3. In a wide bowl add wheat flour, powdered phool makhana, oil and salt.
    lotus seeds roti
  4. Mix well. Add water gradually to form knead a soft dough. I used around 1/3 cup water to knead the dough, if you need little extra water you can add but the end result needs to be a soft and non sticky dough. Kneading soft dough is very important as it yields in super soft roti/ chapati. Keep the dough aside for 15 minutes.
    fox nuts roti
  5. Now pinch a small portion of dough and roll it into thin and medium sized chapati. Heat a tawa and place the flattened chapati dough on it. Drizzle some oil/ghee around it . When brown spots appear flip it to the other side and cook till done. Transfer it to a plate and serve it hot with any curry/ gravy of your choice!
    phool makhana roti


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