Oats and Spring Onion Paratha ( Rotis and Subzis)


by
Oats and Spring Onion Paratha ( Rotis and Subzis)

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
ઓટસ્ અને લીલા કાંદાના પરોઠા - ગુજરાતી માં વાંચો 

Added to 43 cookbooks   This recipe has been viewed 10979 times

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.

Add your private note

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

Ingredients

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
Method
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.
Accompaniments

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

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Oats and Spring Onion Paratha ( Rotis and Subzis)
5
 on 07 Feb 17 04:16 PM