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 Spring Onion Stuffed Oats Paratha for Weight Loss

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 6 parathas
Show me for parathas

Ingredients

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

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

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

For Serving
low fat curds

Method

For the dough

Combine all the ingredients in a bowl and knead into a soft dough using enough water.
Divide the dough into 6 equal portions and keep aside.

For the spring onion filling

Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
Add the spring onion whites, ginger-green chilli paste, garlic and sauté on a medium flame for 2 minutes.
Add the spring onion greens and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Divide the filling into 6 equal portions and keep aside

How to proceed

Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the filling in the centre of the dough circle.
Bring together all the sides in the centre and seal tightly.
Roll out again into a circle of 100 mm. (4") diameter with the help of a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides.
Repeat steps 1 to 5 to make 5 more parathas.
Serve immediately with low-fat curds.

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RECIPE SOURCE : Healthy Heart Cookbook