Open Oats and Mooli paratha

Name: Open Oats and Mooli paratha
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Grated Mooli( radish); 1 boiled mashed potato; 1 green chilli finely chopped; 2 tbsp coriander leaves finely chopped; 1/2 tsp Amchur(dry mango) powder; 1/2 tsp red chilli powder; 1 tsp chaat masala; 1 tsp ajwain /carom seeds; 1/2 tsp grated ginger; 1/2 tsp salt; 1 tsp black sesame seeds; 1 tsp ghee; 100 gm oats dough

Amisha Chheda @amychheda

Chembur Mumbai

#GA4 #week1 So I have been trying to cut down wheat from my diet & so I decided to make these parathas using my oats flour, but after kneading the dough oats does not have enough gluten to become as soft as wheat, & so I could not stuff the filling inside as I would have liked, but that lead to another invention called-The Open Paratha!! I have taken my inspiration from Punjabi cuisine & made my version of paratha.

Amisha Chheda @amychheda

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Ingredients

30 minutes

2 servings

1Grated Mooli( radish)
1boiled mashed potato
1green chilli finely chopped
2 tbspcoriander leaves finely chopped
1/2 tspAmchur(dry mango) powder
1/2 tspred chilli powder
1 tspchaat masala
1 tspajwain /carom seeds
1/2 tspgrated ginger
1/2 tspsalt
1 tspblack sesame seeds
1 tspghee
100 gmoats dough

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Steps

30 minutes

1

Boil potato and peel it & mash it & keep it aside. Grate Mooli in a plate, add salt to it & keep it aside for 20 minutes.
2

Now add red chilli powder, finely chopped green chilli, coriander, amchur masala, grated ginger, ajwain, chaat masala and mashed potatoes & mix everything nicely.
3

Now roll a thick bhakri like chapati out of the oats dough, and heat the tandoor meanwhile. Then place the stuffing on the oats bhakri, sprinkle some black sesame seeds on top, apply some ghee and bake it in a tandoor/oven over 220°c for 10-12 minutes or until you see a light golden colour on the edges of the bhakri. You can do the same process on a tawa also.
4

For the oats dough- take 1 cup powdered oats, add 1/4th tsp salt, 1 pinch ajwain and make a soft dough using 1/4th cup warm water, lastly add 1tsp ghee to the dough and knead it for another 2 minutes.
5

Serve the paratha with some pickle/curd.

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Cooksnaps

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Amisha Chheda @amychheda

on September 14, 2020 10:56

Chembur Mumbai

Cooking is not only a hobby, it's my passion, I started with baking & gradually expanded to cooking various cuisines. I love traveling & trying out different cuisines of the world.