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"Nutritious" Aloo Paratha with Oats and Ragi

Posted By Vardhini On August 4, 2011 @ 5:43 am In Blog Hop,Healthy Recipes,Indian,Kid Friendly,Main Dish | 42 Comments

Today is the first edition of Blog Hop started by Radhika of TicklingPalates, where we are paired with a different blogger and we cook a recipe from their blog. For the first week I am paired with Santhosh Bangar and I chose to try out the Nutritious Paratha from her blog. She has a wonderful collection of recipes. Do check it out.
I picked this recipe because Aloo Paratha had been on my list for a while and I am also looking out for recipes using oats. Ragi is an added plus here and I totally loved it. Do you have those ragi packets gathering dust? This is a wonderful way to use them up. I modified the proportions a bit to suit the ingredients on hand. The result was this tasty paratha, which is going to be a frequent occurrence in my kitchen. Now off to the recipe.
Feel free to use just whole wheat flour if needed.

Ingredients – Paratha
1.5 cups whole wheat flour
1/2 cup oats powdered
1/4 cup ragi powder

Ingredients – Potato Filling
4 medium potatoes boiled and mashed
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp chat masala
Turmeric powder
1 green chilly
Coriander leaves

Method – Potato Filling
Mash the boiled potatoes.

Add green chilly, salt and spice powders.(Coriander powder, turmeric, garam masala, chat masala).

Add coriander leaves.

Mix together.

Make small balls and keep aside.

Method – Paratha
Powder the oats in a blender.

Take whole wheat flour and salt.

Add ragi powder.

Add the ground oats.

Using water make a dough. Set aside for 30 minutes to an hour.

Take a ball of dough and roll into a circle.

Place the potato ball in the middle.

Bring the edges together and pinch on top so the filling stays inside.

Flatten it.

Roll into a circle carefully without putting too much pressure as that would cause the filling to ooze out. Place on tawa.

Dry roast on the first side.

Turn it over and apply oil.

When cooked a bit, turn over and apply little oil. I use a teaspoon of oil for each paratha.

Aloo paratha with ragi and oats ready to be served. We had it with tomato pickle.

Linking to “Blog Hop Wednesday”, Cooking with Ragi started by Kiran and to LGSS – Stuffed Paratha at Zesty Palette.
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