Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Whole wheat flour

  2. 1/2 cup 118ml Oat bran

  3. 1 teaspoon 5ml Garlic - minced

  4. 1 teaspoon 5ml Ginger - minced

  5. 1 teaspoon 5ml Green chili - seeded and minced

  6. 1/4 cup 4g / 0.1oz Cilantro - minced

  7. 1/4 teaspoon 1 1/3ml Salt - optional

  8. 1/4 teaspoon 1 1/3ml Turmeric

  9. 1 teaspoon 5ml Ground cumin

  10. 6 teaspoons 30ml Canola oil

  11. Water

  12. All-purpose flour - for dusting

Instructions Jump to Ingredients ↑

  1. Preheat a griddle.

  2. In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and cumin.

  3. Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips.

  4. Gradually add water (a shade under 3/4 cup) and make a pliable dough; knead until smooth.

  5. Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-inch (13 cm) flat rounds, lightly dusting with flour as necessary.

  6. Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and cook for about 45 seconds. Place on a plate and smear each side with 1/4 tsp of oil.

  7. Cook remaining rounds as above and stack on the plate. Keep covered until ready to "fry".

  8. Heat a nonstick skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds on each side. Stack the Paratha on a plate and cover until ready to serve. Serve with pickles, chutneys and raita of your choice and/or a cup of hot tea or nonfat milk.

  9. Makes 8 Paratha.


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