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Oats and Spring Onion Parathas



Oats and Spring Onion Parathas
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
 
These paratha are made with a combination of oats and wheat flour to initiate you to the taste of fibre filled oats. I have used the spring onion filling as it helps to disguise the raw taste of oats. These ar best served hot.
Ingredients
  • For The Dough
  • ¾ cup whole wheat flour (gehun ka atta)
  • ⅓ cup coarsely ground quick cooking rolled oats
  • 2 tbsp curds (dahi)
  • salt to taste
  • For The Spring Onion Filling
  • ½ cup finely chopped spring onions whites
  • ½ cup finely chopped spring onion greens
  • ½ tsp cumin seeds (jeera)
  • 1 tsp green chilli paste
  • 1 tsp finely chopped garlic (lehsun)
  • ½ tsp oil
  • salt to taste
  • Other Ingredients
  • whole wheat flour (gehun ka atta) for rolling
  • ½ tsp oil for cooking
Instructions
  1. For the dough
  2. Combine all the ingredients in a deep bowl and make a dough using enough water. Keep aside.
  3. For the spring onion filling
  4. Heat the oil in a non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  5. When the seeds crackle, add the garlic, green-chilli paste, mix well and sauté on a medium flame for a few more seconds.
  6. Add the spring onion whites seeds and sauté on a medium flame for 1 to 2 minutes.
  7. Add the spring onion greens and salt, mix well and cook on a medium flame for a minute.
  8. Divide the stuffing into 2 equal portions and keep aside.
  9. How to proceed:
  10. Roll out 2 portions of the dough, each into a 125 mm. (5") diameter circle, using a little wheat flour.
  11. Place a dough circle on a flat, dry surface and spread a portion of the filling over it.
  12. Place the other dough circle over it and seal it tightly.
  13. Cook the paratha on a non-stick tava (griddle), using ¼ tsp of oil, till it is golden brown in colour from both the sides.
  14. Repeat with the remaining dough and filling to make 1 more paratha.
  15. Serve hot.



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