Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Paratha is a pan-fried Indian flatbread. This particular recipe calls for very little oil—and the oil itself is cold-pressed, organic and healthy. However, if you'd prefer not to use any oil at all, you may omit it entirely.
The addition of various vegetables and spices to this paratha also makes it very healthy. All in all, this paratha is very nutritious. I hope you will try it and share your feedback.
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- 1 1/2 cups instant oats, ground to make a slightly coarse flour
- 1 1/2 tbsp grated beetroot
- 1 1/2 tbsp chopped palak (spinach)
- 1 1/2 tbsp grated carrots
- 1 1/2 tbsp finely chopped shimla mirch (bell pepper)
- 1 1/2 tbsp finely chopped cabbage
- 1 1/2 tbsp finely chopped hara dhania (cilantro)
- 1 tbsp finely chopped onions
- 1 chopped green chilli
- 1 tsp ginger-garlic paste
- 1 tsp sendha namak (rock salt), or to taste
- 1/4 tsp garam masala
- 1/4 tsp red chilli powder
- 1/2 tsp coriander powder
- Water, as needed
- Organic cold pressed groundnut oil, as needed
- Dry oat flour, as needed for dusting
- In a large broad and high-rimmed mixing dish, add the oat flour, grated beetroot, carrot, spinach, bell pepper, cabbage, cilantro, chopped onions, green chilli, ginger-garlic paste, rock salt, red chilli powder, garam masala and coriander powder. Hand mix until well combined. Then add just enough water and knead to make a dough which is neither too hard nor too soft. Cover and let it rest for 10 minutes.
- Grease your hands with a little oil and knead the dough a few times. Then divide the dough into three equal-sized portions.
- Heat a tawa (griddle) on low heat. Take one portion of the dough, roll it out into a ball and then flatten it a bit. Dust in dry oat flour and roll it out to make a slightly thick paratha.
- Brush the hot tawa with a little oil. Place the first paratha on it and let cook for about 15-20 seconds. Flip it over and let the other side cook for about 1 minute.
- Flip the paratha again and brush a little oil on this side. Then flip it over yet again and brush a little oil on the other side too. Cook the paratha until golden and crisp on both sides by repeatedly flipping it over until done. Prepare the rest of the parathas similarly.
- Serve the healthy oat parathas with sweet and sour vegetable pickle, curd or raita.
Healthy Oats Paratha Recipe
© 2021 Rajan Singh Jolly