OAT AND SPRING ONION PARATHAS

Craving a wholesome and delicious breakfast that keeps you energized all morning? Look no further than these delightful Oats and Spring Onion Parathas! This recipe cleverly combines the heartiness of whole wheat flour with the goodness of fiber-rich oats, creating a paratha that’s not only tasty but also packed with nutrients.

Spring onion (also known as scallion) adds a vibrant touch to the paratha, while its mild flavor helps to subtly mask the taste of raw oats for those new to incorporating them into their diet. These parathas cook up in just 35 minutes and pair perfectly with a side of tangy Paneer Lababdar (recipe coming soon!). So ditch the boring breakfast routine and try this exciting and healthy twist on the classic paratha!

Oats and Spring Onion Paratha recipe

This recipe cleverly combines the heartiness of whole wheat flour with the goodness of fiber-rich oats, creating a paratha that's not only tasty but also packed with nutrients.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breads, Breakfast, Dinner, Lunch, Main Course

Cuisine Indian

Servings 4 parathas

Ingredients

  

For the dough

• ¾ cup whole wheat flour gehun ka atta
• ¼ cup quick cooking rolled oats
• 2 tablespoons low fat curds
• salt to taste

For the spring onion filling

• ½ cup spring onion whites chopped
• 1 cup spring onion greens chopped
• 1 teaspoon cumin seeds jeera
• 1 teaspoon ginger-green chilli paste
• 1 teaspoon garlic finely chopped
• ½ teaspoon oil
• salt to taste

Other ingredients

• 1 teaspoon oil for cooking

Instructions

 

For the dough

• Combine all the ingredients and knead into a soft dough, using enough water.
  ¾ cup whole wheat flour, ¼ cup quick cooking rolled oats, 2 tablespoons low fat curds, salt to taste
• Divide into 4 equal portions and keep aside.

For the spring onion filling

• Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
  ½ teaspoon oil, 1 teaspoon cumin seeds
• Add the spring onion whites, ginger-green chilli paste, garlic and cook till the onions turn translucent.
  ½ cup spring onion whites, 1 teaspoon ginger-green chilli paste, 1 teaspoon garlic
• Add the spring onion greens and salt and cook over a high flame till the mixture dries out completely. Remove and let it cool.
  1 cup spring onion greens, salt to taste

How to proceed

• Roll out the one portion of the dough into a circle of 75 mm. (3″) diameter.
• Place one portion of the filling in the centre of the dough circle.
• Bring together all the sides in the centre and seal tightly.
• Roll out again into a circle of 125 mm. (5″) diameter with the help of a little plain flour.
• Cook the paratha on a non-stick pan, using a little oil, until both sides are golden brown.
  1 teaspoon oil for cooking
• Repeat with the remaining dough and filling to make 3 more paratha.
• Serve hot.