Actually it was supposed to be the day of zucchini pancakes here if not for the minor detail that I missed while picturing them. Flat breads / pancakes had to be pictured along with a side dish according to the BM theme and I had completely forgotten about it when I pictured those pancakes. I realized that today morning while drafting the post and I wanted to bang my head somewhere as I did not have anything else to post. And adding to my woe, the weather has been so bad today with not a ray of sunshine in the radar. I was feeling like going and curling up under the covers than cooking and clicking. I started to dig in my drafts folder to see if I had something suitable and ended up with posts with mediocre pictures. They were in drafts in the the first place for the same reason.
Somehow late afternoon I decided to make these oat based parathas and was able to get some decent pictures in spite of the gloomy weather. I saw these healthy parathas on a cook show and the recipe has been in my drafts for a while. I did not have time to rest the dough and so I added about 1/4 cup fat-free yogurt while preparing the dough so that the parathas remain softer for longer. It's time now for these parathas, owing to the 'Flat breads / Pancakes' BM theme going on this week here.
1/2 cup oat flour
1/2 to 1 cup wheat flour + extra for dusting
3 - 4 tbsp. sesame seeds
2 green chilies, finely chopped
2 tbsp. finely minced cilantro
1/4 tsp. salt
1 tbsp. oil (optional)
Oil / Ghee to toast parathas
* Lightly dry toast sesame seeds.
* Add all ingredients except the oil to a mixing bowl and combine. Prepare a firm yet pliable dough using water as needed. Knead for a couple of minutes and place the dough in a bowl, covered. Let it rest for about an hour or so.
* Make lime sized balls out of the dough. Take out a dough ball, flatten it and roll into a thin circle of about 5 inches diameter, dusting with flour if needed.
* Repeat the steps with the remaining dough. One can keep rolling and frying the parathas simultaneously or roll some and start frying while keeping the rest covered.
* Heat a griddle or a shallow pan. Place the rolled out dough circle on the griddle. When the bubbles start to appear, flip it. Spread 1/2 tsp of oil around the edges and fry flipping in between, until brown spots appear on both sides. Remove and repeat the steps with the remaining rolled out circles.
* Keep the rotis covered until ready to serve. Leftovers can be refrigerated or frozen. Just warm them on the griddle again before serving.
* Serve them warm with any subzi / dal. I served them with Vegetable & Soya chunks curry and some tindora chutney.
These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.