Methi Oats Paratha
A healthy twist on the classic Indian flatbread, these parathas are packed with fresh fenugreek leaves and fiber-rich oats. A perfect, low-calorie breakfast option that's both nutritious and delicious.
For 8 servings
Prepare the dough mixture.
In a large bowl, combine the whole wheat flour, powdered oats, besan, finely chopped fenugreek leaves, grated ginger, cumin seeds, turmeric powder, and salt. Mix everything well.
Knead the dough.
- Add the mustard oil to the flour mixture and rub it in with your fingertips.
- Gradually add lukewarm water, a little at a time, and knead to form a soft, pliable dough.
- The dough should be smooth, not sticky or too stiff.
TIPUsing lukewarm water helps in making the parathas softer.Rest the dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes. This helps the gluten relax and makes rolling easier.
Divide and roll the parathas.
- After resting, knead the dough again for a minute.
- Divide it into 8 equal-sized balls.
- Take one ball, dust it with a little dry flour, and roll it into a circle of about 5-6 inches in diameter.
Cook the parathas.
- Heat a tawa (griddle) over medium-high heat.
- Place the rolled paratha on the hot tawa and cook for about a minute, or until you see small bubbles appear.
- Flip the paratha and cook the other side for a minute.
- Drizzle a tiny amount of ghee (about 1/4 tsp per paratha) around the edges and on top.
- Press gently with a spatula and cook until both sides have golden brown spots.
- Repeat for all the remaining dough balls.
TIPCook on medium-high heat to ensure the parathas are cooked through and become soft without getting hard.Serve immediately.
Serve the hot Methi Oats Parathas with a side of low-fat yogurt or a healthy pickle.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce the bitterness of fenugreek leaves, you can sprinkle some salt on them, let them sit for 10 minutes, and then squeeze out the water before adding to the dough.
- 2Ensure the tawa is sufficiently hot before placing the paratha to prevent it from becoming hard.
- 3You can prepare the dough in advance and store it in an airtight container in the refrigerator for up to 24 hours.
- 4For extra flavor, you can add a pinch of asafoetida (hing) and some finely chopped green chilies to the dough.
Frequently asked questions
Yes, it is very healthy. It's rich in fiber from oats and whole wheat, which aids digestion and promotes satiety. Fenugreek leaves are known to help manage blood sugar levels and are a good source of iron.
