Oats and Spring Onion Paratha

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 parathas (4 paratha )

Ingredients :

For The Dough
3/4 cup coarsely ground quick cooking rolled oats
1 1/2 cups whole wheat flour (gehun ka atta)
4 tbsp curds (dahi)
salt to taste

For The Spring Onion Filling
1 cup finely chopped spring onions whites
1 cup finely chopped spring onion greens
1 tsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped garlic (lehsun)
2 tsp green chilli paste
salt to taste

Other Ingredients
wheat (gehun) flour (gehun ka atta) for rolling
oil for cooking

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the spring onion filling
For the spring onion fillingHeat the oil in a non-stick pan and add the cumin seeds.When the seeds crackle, add the garlic, green-chilli paste, mix well and sauté on a medium flame for a few more seconds.Add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.Add the spring onion greens and salt, mix well and cook on a medium flame for a minute.Divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedDivide the dough into 8 equal portions.Roll out each portion into a 125 mm. (5\") diameter circle, using a little whole wheat flour for rolling.Place a dough circle on a flat, dry surface and spread a portion of the filling over it.Place the other dough circle over it and seal it tightly.Cook the paratha on a non-stick tava (griddle), using a little oil, till it turns golden brown in colour from both sides.Repeat steps 2 to 5 to make 3 more parathas.Serve hot.