Oats and Spring Onion Paratha ( Rotis and Subzis)

Oats and Spring Onion Paratha ( Rotis and Subzis)

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ઓટસ્ અને લીલા કાંદાના પરોઠા - ગુજરાતી માં વાંચો 

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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.

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Oats and Spring Onion Paratha ( Rotis and Subzis) recipe - How to make Oats and Spring Onion Paratha ( Rotis and Subzis)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 parathas (4 paratha )
Show me for parathas


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

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

Other Ingredients
wheat (gehun) flour (gehun ka atta) for rolling
oil for cooking
For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the spring onion filling

    For the spring onion filling
  1. Heat the oil in a non-stick pan and add the cumin seeds.
  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 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 4 equal portions and keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 8 equal portions.
  2. Roll out each portion into a 125 mm. (5") diameter circle, using a little whole wheat flour for rolling.
  3. Place a dough circle on a flat, dry surface and spread a portion of the filling over it.
  4. Place the other dough circle over it and seal it tightly.
  5. Cook the paratha on a non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides.
  6. Repeat steps 2 to 5 to make 3 more parathas.
  7. Serve hot.


Achar Dip, Achari Dip 

Nutrient values (Abbrv) per paratha
Energy248 cal
Protein7.1 g
Carbohydrates38 g
Fiber6.7 g
Fat8.2 g
Cholesterol2.4 mg
Sodium13.8 mg

RECIPE SOURCE : Rotis & SubzisBuy this cookbook

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Oats and Spring Onion Paratha ( Rotis and Subzis)
 on 07 Feb 17 04:16 PM