How long it takes: 30 mins
Number of servings: 12 medium size parathas
Oats is very popular these days as a healthy ingredient given the high fiber content and it’s utility in making different kinds of dishes. I have already put up oats idli and oats upma, the latter especially has been much appreciated by the viewers of this blog. Today, I would like to put up Oats Paratha and hope it is enjoyed by all. It turned out very tasty when made in my kitchen for the first time recently. Here it is.
What you need to have:
1. Wheat atta – 1 cup
2. Oats – 1 and 1/2 cup (Powdered)
3. Coriander powder – 1/4 Teaspoon
4. Cumin powder – 1/2 Teaspoon
5. Ajwain – 1/2 Teaspoon (powdered)
6. Chilli powder – 2/3 Teaspoon
7. Cooking oil – 4-5 Teaspoon
8. Salt – To taste
9. Water – To make the dough
Ingredients of Oats Paratha
What you do with what you have:
1. Powder any oats of your choice in the dry grinder to a fine consistency. Sieve it in the atta sieve/sifter and if any remaining, sieve again and mix it with the previously sieved oats powder. Powder cumin seeds, coriander seeds, ajwain too and keep aside. Transfer all ingredients to the atta sieve, including all the powders and salt too.
All the ingredients being transfered to the atta sieve
2. On sieving, the mix should look as shown in the image below. Transfer the mix to a broad bowl to make the dough. Also, add required quantity of cooking oil to it. (I have used Saffola gold heart cooking oil.)
Sieved ingredients transferred to a bowl
3. Mix the ingredients with your hands and add water in steps to make a pliable dough – little softer than the usual chapati dough. Keep it aside for a while, closing it with a lid. Pinch out the required quantity of the dough and knead it properly till it is smooth.
Paratha dough & pinched out ball
4. Dust the pinched out ball in atta and roll it into 4-5″ sized disc and apply oil to it. Fold it into semi circle and also apply oil again. Fold it into triangular shape and keep it aside. Repeat the same process for all the rotis. This process of folding and greasing helps to make layers.
Oil being applied in different stages
5. Roll out the triangular shaped roti on a thick plastic sheet dusting it in atta. Roll it to required thickness and ensure that you are rolling evenly all over the roti.
6. Place a non stick roti pan with a little oil being sprinkled on it on medium flame. Place rolled roti and sprinkle a little oil on it. Oats paratha being roasted
7. When done, just flip it and roast it again applying a little oil. Press slightly on all the sides with a spatula.
Paratha being flipped and roasted
8. Enjoy hot with either tomato sauce or the dry chutney powder and Amul butter. It tastes great and the layers of the roti will be like that of veg- puff. One can even enjoy with any side dish of one’s choice.
Oats paratha with tomato ketchup.
How long it takes: 30 minutes
Number of servings: 12 of the above size
Good to remember:
1. Use any brand of Oats.
2. Powdering it to a fine consistency helps to mix with wheat atta well .
3. One can make their own proportion to atta and the oats. This is my version.
4. Using more of oats will change the colour of paratha