Oats and Spring Onion Parathas Video by Tarla Dalal

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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.

  

Recipe Description for Oats and Spring Onion Parathas

Preparation Time: 
Cooking Time: 
Makes 2 parathas
Show me for parathas


Ingredients


For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/3 cup coarsely ground quick cooking rolled oats
2 tbsp curds (dahi)
salt to taste

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

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

Method
For the dough
  1. Combine all the ingredients in a deep bowl and make a dough using enough water. Keep aside.

For the spring onion filling
  1. Heat the oil in a non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
  2. When the seeds crackle, add the garlic, green-chilli paste, mix well and sauté on a medium flame for a few more seconds.
  3. Add the spring onion whites seeds and sauté on a medium flame for 1 to 2 minutes.
  4. Add the spring onion greens and salt, mix well and cook on a medium flame for a minute.
  5. Divide the stuffing into 2 equal portions and keep aside.

How to proceed
  1. Roll out 2 portions of the dough, each into a 125 mm. (5") diameter circle, using a little wheat flour.
  2. Place a dough circle on a flat, dry surface and spread a portion of the filling over it.
  3. Place the other dough circle over it and seal it tightly.
  4. Cook the paratha on a non-stick tava (griddle), using 1/4 tsp of oil, till it is golden brown in colour from both the sides.
  5. Repeat with the remaining dough and filling to make 1 more paratha.
  6. Serve hot.