Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Whole wheat flour
1/2 c Oat bran
1 ts Garlic, minced
1 ts Ginger, minced
1 ts Green chili, seeded and
-minced
1/4 c Cilantro, minced
1/4 ts Salt (optional)
1/4 ts Turmeric
1 ts Ground cumin
6 ts Canola oil

water all purpose flour for dusting 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. Makes 8 Paratha. Nutrient Analysis
(per serving): 128 calories 4.4 g protein
: 21.5 g carbohydrates 4.4 g total fat 0.4 g saturated fat 0 mg
cholesterol 69.4 mg sodium with salt included 2.2 mg sodium with salt
omitted From: INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen
of Mrs. Lakhani. Fahil Publ. Company, Los Angeles. 1991. ISBN
0-9630235-0-0 Shared by: Karin Brewer, Cooking Echo, 9/93

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