Wednesday, July 17, 2013



Yet another in the list of paranthas in this blog. In fact, this is the 9th variety. If you wish to see the others, the fastest way is to look for the label, "Rotis and Paranthas", and you will find them all there.

Today's variety is becoming very popular as people may more attention to their diet.  I am sure you will enjoy this one, as much as you would the others.

  • Oats, 1 cup
  • Atta, wheatflour, 2 cups
  • Onion, medium, finely chopped, 1
  • Red chilli powder, 1/2 tsp or to taste
  • Turmeric powder, 1/4 tsp
  • Coriander powder, 1/2 tsp
  • Amchur powder (dry mango powder), 1/2 tsp
  • Coriander leaves, finely chopped, 1 tbsp
  • Salt, to taste
  • Water, as required
  • Oil, as required for making the paranthas
In a bowl, mix together wheat flour, salt, with water as required and make a soft dough. Keep aside for 15-20 minutes.
Make the dough into equal parts and  roll out into small sized rotis.
In another bowl, mix together the oats, chopped onion, chilli powder, turmeric powder, coriander powder, amchur powder, a little salt, and chopped coriander leaves.
Add a little water to the above mixture and shape into small balls to make the filling for the paranthas
Place equal amounts of this oat masala mixture on each of the rolled out rotis
Next, pull the edges of the rotis and seal
Roll these out into paranthas of about 6" diameter
Heat the tawa on medium heat. Place the parantha over the tawa and cook it by putting a little oil till it becomes golden brown
Next, flip the parantha and cook the other side in the same manner
Serve hot with raitha and pickle of your choice.

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