Another multi grain paratha for a typical punjabi breakfast . If you think on the lines of high fiber and complex carbohydrates , this is the paratha for you . A bowl of fresh curds and may be some pickle of your choice will be great in the morning . I personally like it wrapped with some thin cucumber and carrot sticks , washed down with thin masala buttermilk.
(for about 10 parathas )
oatmeal 1 cup
whole wheat flour 1.5 cup and some more for dusting
dried fenugreek leaves 2 tbsp
red chilly powder 1 tsp
ajwain seeds 1 tsp
salt to taste
ghee 1-2 tsp per paratha
Mix all the ingredients except ghee and make a medium stiff dough by adding little water to the mixture..
Divide the dough into 10 portions and make round balls , roll each ball of dough on a dusted surface , using a rolling pin and shallow fry each one , both sides till brown spots appear. You may like to make them crisp or soft , crisp ones will be great for immediate consumption but if you have to serve them later or pack in a tiffin box , it will be appropriate to make softer parathas by allowing just small pinkish brown spots.
These flat breads can be used as wraps for your favorite salad fillings or can be smothered with any chutney or dip for a quick snack.......they are very versatile and yummy on their own too....the best thing is , they keep very well in the fridge and you can just take them out , microwave for a minute and serve as desired....