Oats parantha is a healthy start to your day, agree? Absolutely, oats not only make the parantha fiber rich, but also soft and yummy. If kids or a loved one is not keen to take to oats, this is one of the best ways to make oatmeal delicious.
Ingredients
1/2 cup- rolled oats powder/oatmeal/grind oats to powder
1/2 cup- whole wheat flour
1/4 cup- chana sattu or besan
1 onion - chopped
1/2-3/4 cup- curd (as required for kneading the dough)
black salt (I add black salt for paranthas - cutting down on our sodium intake, as rock salt is a rich source of minerals)
Jeera (cumin seeds)
Ajwain (carom seeds)
1 bunch of coriander leaves
1 tsp- coriander powder
oil for smearing both sides/roasting the parantha (I use extra virgin olive oil)
Take a vessel.
Add curd to it. Beat the curd with a spoon.
Next drop all the masalas along with chopped coriander leaves.
Now add sattu, oats, and whole wheat flour to it.
Mix everything with a spoon.
It should look like wet sand.
If it feels dry, you may add little more curd or even water to the dough.
No need to knead it at the moment.
Cover for half an hour.
I left it covered for 2 hours, as I prepared this before leaving for a morning walk and returned to the kitchen counter after almost 2 hours.
Knead it gently for 1-2 times. That's enough.
Make small-sized balls and roll out into a chapati.
Place on a tawa and make parantha as you usually do.
Enjoy yummiest oats parantha bursting with coriander flavors.
This is sure going to be a regular in your kitchen.
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| oats parantha |
Ingredients
1/2 cup- rolled oats powder/oatmeal/grind oats to powder
1/2 cup- whole wheat flour
1/4 cup- chana sattu or besan
1 onion - chopped
1/2-3/4 cup- curd (as required for kneading the dough)
black salt (I add black salt for paranthas - cutting down on our sodium intake, as rock salt is a rich source of minerals)
Jeera (cumin seeds)
Ajwain (carom seeds)
1 bunch of coriander leaves
1 tsp- coriander powder
oil for smearing both sides/roasting the parantha (I use extra virgin olive oil)
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How to make oats parantha
This is one of the yummiest paranthas you will ever make. I am already in love with the soft flavorful flatbread.Take a vessel.
Add curd to it. Beat the curd with a spoon.
Next drop all the masalas along with chopped coriander leaves.
Now add sattu, oats, and whole wheat flour to it.
Mix everything with a spoon.
It should look like wet sand.
If it feels dry, you may add little more curd or even water to the dough.
No need to knead it at the moment.
Cover for half an hour.
I left it covered for 2 hours, as I prepared this before leaving for a morning walk and returned to the kitchen counter after almost 2 hours.
Knead it gently for 1-2 times. That's enough.
Make small-sized balls and roll out into a chapati.
Place on a tawa and make parantha as you usually do.
Enjoy yummiest oats parantha bursting with coriander flavors.
This is sure going to be a regular in your kitchen.
I make parathi sometimes for nonu mixing all these flours. But never added curd. Also I use black salt usually in soups parathies. Our habits matches a lot. 😂
ReplyDeleteTry adding curd to oats parantha. You will love it. It is so soft and yummy. Yes, absolutely, we share the same thoughts and habits.
DeleteI replaced besan with nachni as my kid is allergic to besan
ReplyDelete