Spring Onion Stuffed Oats Paratha

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Using a combination of wheat flour and oats adds to the nutrient value of these parathas while retaining their wonderful texture and flavour. Adding a spring onion filling to the creation helps disguise the raw taste of oats making this dish appeal to everybody in the family. Serve the Spring Onion Stuffed Oats Paratha hot and fresh, with a lip-smacking side-dish like Paneer Lababdar or just a cup of curds and a Low Cal Salads .

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Preparation Time:    Cooking Time:     Makes 4 servings
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For The Dough
1/2 cup quick cooking rolled oats
3/4 cup whole wheat flour (gehun ka atta)
2 tbsp low-fat curds (dahi)
salt to taste

For The Spring Onion Filling
1 cup chopped spring onions whites
2 cups chopped spring onion greens
1 tsp oil
2 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
2 tsp finely chopped garlic (lehsun)
salt to taste

Other Ingredients
1 1/2 tsp oil for cooking
whole wheat flour (gehun ka atta) for rolling

For Serving
low-fat curds (dahi)

For the dough

  1. Combine all the ingredients in a bowl and knead into a soft dough using enough water.
  2. Divide the dough into 6 equal portions and keep aside.

For the spring onion filling

  1. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  2. Add the spring onion whites, ginger-green chilli paste, garlic and sauté on a medium flame for 2 minutes.
  3. Add the spring onion greens and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Divide the filling into 6 equal portions and keep aside

How to proceed

  1. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  2. Place one portion of the filling in the centre of the dough circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 100 mm. (4") diameter with the help of a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides.
  6. Repeat steps 1 to 5 to make 5 more parathas.
  7. Serve immediately with low-fat curds.

Chana Palak ( Healthy Heart Recipe) 
Pyazwali Bhindi ( Healthy Heart) 
Soya Vegetable Korma 

Nutrient values per paratha
86 calories 2.9 gm 14.3 gm 2.0 gm 1.0 gm 26.2 mg

RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook
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 on 27 Aug 12 04:18 PM

was always looking out for some healthy oats recipe. tried this and it was a success. thank you Tarlaji.