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Friday, July 30, 2010

Atta, oats and Spring Onion Paratha (Spring onion paratha with wheat flour and oats)

Spring onions are also called "Green onions." A member
of the Allium family, green onions are a young bulb onion that are pulled from the ground before the bulb is fully mature. Although green onions are also often referred to as scallions, green onions have a small bulb (unlike scallions) and are bigger and slightly more mature than scallions. Spring/green onion/scallion is also known as Shallots in some places.
Green onions are often used to enhance the taste of many dishes. In addition to being flavorful, spring onions offer many health benefits. Green onions offer many of the same health benefits as mature onions, like :

  • Lower blood sugar
  • Decrease high cholesterol and blood pressure levels
  • Reduce the risk of developing colon and other cancers
  • Reduce inflammation
  • Rich in Vitamin C, so offer protection from cardiovascular disease, eye disease, and skin wrinkling.
  • Nutrients found in Spring onions are fiber, manganese, vitamin B6, potassium, and copper.
I love to add spring onions to all chinese stir-fry dishes I cook and also in parathas. One great way to consume green onions is making paratha with it. It's very easy , tastes delicious and healthy, too. This time I added instant rolled oat flakes with whole wheat flour(atta) for the dough, and it came out really well, crunchy but soft.

Whole wheat flour : 1 cup
Instant rolled oat flakes : 1/2 cup
Spring/green Onion(both green & white part)  : 1 cup(coarsely chopped)
Salt : 1 tsp.
Oil : 1 tblsp.
Low-fat Curd/yogurt : 2 tblsp.
Jeera powder : 2 tsp.
Red chilli powder : 1-2 tsp.
Chat masala : 2 tsp.(optional/substitute with 1 tsp. lime juice)
Warm water to knead the dough
Oil for frying parathas

Method :
  • In a big bowl, take all the ingredients except yogurt and sift together well. Then add yogurt/curd and blend well with dry ingredients.
  • Then slowly add warm water and knead into a soft dough. Cover the dough with plastic wrap and keep aside for 1/2 an hour.
  • Take the dough out and divide the dough into small portions.
  • Take one portion, sprinkle some whole wheat flour on it and roll out into 6" diameter circle. Roll out the portions same way.
  • Heat a flat pan or tawa, keep in medium flame and place the rolled out disc on the tawa, roast for some time on both sides.
  • Then apply oil or butter or ghee on one side, flip and fry until golden brown, apply oil on top side, flip and fry that side until golden brown.
  • Your Spring onion paratha is ready to indulge. 
Serve with tomato ketchup or with any kind of curry.

Sending this to Global kadai - Indian Flavoured Flatbread, Hosted this month by Sandhya of Sandhya's Kitchen and the event is created by Cilantro

Friday, July 30, 2010 / by / 7 Comments


  1. Nice recipe...looks very intereting

  2. wow indrani ,those paraths looks so soft n healthy...wonderful recipe dear ..thanks for sharing


  3. Hi Indrani kamon achho???onekdin pore abar blog e elam....darun useful post.....

  4. hey indrani, chanced upon your blog while surfing the web..liked your style of blogging and collection of yummy recipes..these parathas r looking real healthy n delish..
    have bookmarked your site ..will be visiting often

  5. oats and wheat in one shot - healthy and tasty!

  6. wow its healthy and visit and comment on my food blog too n if u like u can become follower of my blog is


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