Oats and Spring Onion Parathas
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.
- Combine all the ingredients in a deep bowl and make a dough using enough water. Keep aside.
- Heat the oil in a non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- 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 seeds 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 2 equal portions and keep aside.
- Roll out 2 portions of the dough, each into a 125 mm. (5") diameter circle, using a little wheat flour.
- 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 1/4 tsp of oil, till it is golden brown in colour from both the sides.
- Repeat with the remaining dough and filling to make 1 more paratha.
- Serve hot.
Nutrient values per paratha
|Vitamin A||142.2 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.9 mg|
|Vitamin C||13.4 mg|
|Folic Acid||23.5 mcg|
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