Paratha’s are a wonder food. They not only filling but also flavourful and a convenient way of consuming nutritional veggies and protein rich dals. 2 weeks back I was in a paratha crazy phase. It happens so many a times …I get over obsessed with something and go on and on with it till I've had had enough of it. During this paratha obsession I went through many sites, blogs and dug into my recipe collection. I mixed and matched many recipes and made changes to suit my taste.
Paratha’s are actually a sinful indulgence, if it’s over eaten, it leaves you feeling guity. The main reason behind the guilt is the oil/ghee which is used quite generously to fry the paratha’s . We had a family friend who visited us a few days back. I had made aloo paratha and some side dish for him . A told me that he was dieting and so had cut down oil to the maximum. He told me to make parathas without oil; I looked heavenwards for help, as I hadn’t tried zero oil parathas :( I offered a liitle prayer and got started…lol They turned out just brilliant. I am so glad I tried it. It was a total hit with S. After that I made a series of zero oil parathas and had it with zero guilt :)
Today’s post is dedicated to A coz if it wasn’t for him I wouldn’t have dared to try oil free parathas. My blah blah….is becoming a bit too lengthy, cutting it short and moving on to the recipe of the day. I came across this recipe in on of the Tarala Dalal’s Cook book. As mentioned earlier, there are slight changes done to the basic recipe. Read on...
OATS AND SPRING ONION PARATHA
don't go by the way it looks :) it tastes amazing
For the Dough:
1 cup whole wheat flour (atta)
¼ cup quick cooking rolledoats
2 tbsp low fat curds
Salt to taste
Spring Onion Filling:
½ cup spring onion whites, chopped finely
½ cup greens of the spring onions, finely chopped
1 tsp cumin seeds (jeera)
1 tsp ginger- green chilli, minced
1 tsp ginger garlic paste
½ tsp oil
Salt to taste
Combine the ingredients for the dough and knead it with sufficient water to get a soft and hand friendly dough :)
Divide the dough into equal portions and set it aside.
Heat oil in a pan, add cumin seeds after it crackles add the whites of the spring onion, ginger-chilli mince, ginger garlic paste and cook it till translucent.
Next add greens of the spring onion, salt cover and cook till all the water evaporates. Remove from the heat and cool completely.
Roll one portion of the dough into a small circle
Spoon some spring onion mixture in the centre of the dough circle.
Fold together all the sides and converge to one point and seal it.
Flatten and roll gently into a circle considerably thick, dip in flour while rolling if necessary.
Dust off extra flour from the paratha.
Cook the paratha on a non-stick pan, use a clean folded kitchen cloth to press the edges and centre of the paratha to get it well cooked inside out, flip over to the other side and cook till done