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.
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.