Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Oats and methi (fenugreek leaves) are both high-fibre foods. In this recipe, the two ingredients are combined to create a deliciously nutritious paratha, the pan-fried Indian flatbread. Parathas are typically served as a breakfast food.
To make this paratha even healthier than it already is, we use rock salt instead of table salt and cold-pressed groundnut oil instead of refined oil. These two substitutions allow us to avoid chemicals and preservatives.
Do try this paratha and share your feedback.
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For the dough:
- 1 cup oats, ground to make a slightly coarse flour
- 1/3 cup besan (gram flour)
- 1 cup methi (fenugreek leaves), including tender stems, washed well
- 1 tsp ginger-garlic paste
- 1 green chilli, finely chopped
- 1 tsp sendha namak (rock salt)
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp garam masala
- water to make the dough, as needed
- oats flour for dusting, as needed
- cold-pressed oil for making the paratha (1 tsp per paratha), we have used groundnut oil but you can use any of your choice
- In a paraat (large, high-rimmed dish), add the flours, salt and the spices. Mix well. Add water little by little to make a soft dough. Knead the dough for 3-4 minutes until it is smooth. Cover and let it rest for 10 minutes.
- Knead the dough again for a few seconds and divide into 2 equal portions.
- Place a tawa (skillet) over medium-high heat.
- While the tawa heats up take one portion of the dough, roll it into a ball, dip it in oat flour to coat both sides, and roll it out into a slightly thick paratha.
- When the tawa is hot, reduce the heat to medium and brush 1/2 a tsp oil onto the tawa. Place the paratha on it and let it cook for 15-20 seconds.
- Flip the paratha and let the other side too cook for about 20 seconds.
- Flip the paratha a third time and spread a little oil over it. Flip it again and brush the other side with oil as well.
- Cook the paratha, flipping it repeatedly, until it is covered with golden spots on both sides. Transfer it to a plate and prepare the other parathas similarly.
- Serve the hot parathas with plain dahi (yoghurt) and pickle.
Oats Methi (Fenugreek) Paratha Recipe
© 2021 Rajan Singh Jolly