Methi (Fenugreek) Oat Parantha

Ingredients

½ cup finely chopped fenugreek leaves

1 cup whole wheat flour

¼ cup Quaker oats, ground to powder

1 tablespoon curd

1 teaspoon oil, for dough

1 tablespoon oil, for cooking

A pinch of asafetida

2 finely chopped green chilies

½ teaspoon coriander powder

1 teaspoon roasted sesame seeds

¼ teaspoon thyme (caraway/Ajwain) seeds

½ teaspoon sugar or grated jaggery (gud)

Salt to taste

Method

In a bowl, mix the whole-wheat flour, fenugreek leaves, oats’ powder, asafetida, green chilies, coriander powder, sesame seeds, sugar or jaggery, ajwain seed and salt together.

Make a depression in the center of this mixture with your fingers.

Now pour oil and curd to it.

Mix it with the help of fingers by rubbing the flour with oil and curd.

Now bind this mixture in the soft dough with the help of water.

Knead it well and keep aside for about 10 minutes.

Now divide this mixture into small balls and lightly press each ball with the help of your palm.

Now roll out the Parantha with the help of a rolling pin.

Heat a tava or a non-stick pan.

Place the parantha on the pan

Cook it till it begins to turn brown, then turn it over.

Pour a little oil over the parantha.

Fry till golden brown.

Turn the parantha over and pour a little more oil if required, then fry till it is brown on both sides.

Serve while hot with curd and green chutney or vegetables.

Note : In place of oat powder, you can also use gram flour, soya flour or any millet like  Bajra, Ragi  or Jowar flour or combination of flours of your choice