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Today, we are making "Oats and Spring Onion Parathas".
Take whole wheat flour in a bowl.
Add the coarsely ground quick cooking rolled oats.
Add the curds.
Add salt to taste.
Make a dough using enough water. Keep aside.
For the spring onion filling, heat the oil in a non-stick pan.
Add the cumin seeds.
Add the garlic.
Add the 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.
Mix well.
Add salt to taste.
Mix well.
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 on half of the circle.
Seal the other side tightly.
For the second type, spread a portion of the filling over the surface of the rolled circle.
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 more paratha.
Serve hot with curds.