Oats and Spring Onion Parathas, Recipe in Hindi by Tarla Dalal

Oats and Spring Onion Parathas, filling and unique paratha!!
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Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Oats and Spring Onion Parathas 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. Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 2 parathas Ingredients For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/3 cup coarsely ground quick cooking rolled oats
2 tbsp curds (dahi)
salt to taste For The Spring Onion Filling
1/2 cup finely chopped spring onions whites
1/2 cup finely chopped spring onion greens
1/2 tsp cumin seeds (jeera)
1 tsp green chilli paste
1 tsp finely chopped garlic (lehsun)
1/2 tsp oil
salt to taste Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1/2 tsp oil for cooking Method For the dough 1. Combine all the ingredients in a deep bowl and make a dough using enough water. Keep aside. For the spring onion filling 1. Heat the oil in a non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
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 seeds 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 2 equal portions and keep aside. How to proceed 1. Roll out 2 portions of the dough, each into a 125 mm. (5") diameter circle, using a little wheat flour.
2. Place a dough circle on a flat, dry surface and spread a portion of the filling over it.
3. Place the other dough circle over it and seal it tightly.
4. 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.
5. Repeat with the remaining dough and filling to make 1 more paratha.
6. Serve hot.