Oats and Spring Onion Paratha ( Rotis and Subzis)
by Tarla Dalal
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These parathas 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 are best served hot.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
- Heat the oil in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add the garlic, green-chilli paste, mix well and sauté on a medium flame for a few more seconds.
- Add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
- Add the spring onion greens and salt, mix well and cook on a medium flame for a minute.
- Divide the stuffing into 4 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll out each portion into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling.
- Place a dough circle on a flat, dry surface and spread a portion of the filling over it.
- Place the other dough circle over it and seal it tightly.
- Cook the paratha on a non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides.
- Repeat steps 2 to 5 to make 3 more parathas.
- Serve hot.
Nutrient values (Abbrv) per paratha
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