Oat Paneer Potato Paratha
Prep time: 15-20 mins
Cooking Time: 20 mins
Serving 4-6 people
Ingredients:
Potato 4 pcs boiled and meshed
Paneer 2 cups meshed
Oat 1 cup
Chili-ginger paste 1 tsp
Salt to taste
Turmeric - 1tsp
Dry Mango Powder 1 tsp (Aamchur Powder)
Chopped coriander 1 cup
Dough for Paratha (Aatta):
Whole wheat flour 3 cups
Salt to taste
Oil 1tbsp
Water 1/2 to 1 cup
Method:
1. Take a wide mouthed container, add boiled and mashed Potato, meshed Paneer and Oat and add green chili- ginger-paste, turmeric, Dry Mango Powder, Chopped coriander, Salt. Mix all to gather and make small round balls.
2. Take the whole wheat flour in a large bowl to make dough add salt and ½ cup water if required add more.
3. Divide dough into 8-10 parts & make round balls enough to roll like chapattis.
4. Roll each ball like chapattis then put one ball in the center of the chapattis collect all the dough parts together see the picture then roll like a stuff paratha. Put on the pre-heated pan on the stove. When one side becomes brown put little 1/4 tsp of oil on it, then flip on the other side and same way apply 1/4tsp of oil on it.
5. When both sides are done, your hot Oat Paneer Potato paratha will be ready. Serve them hot with Yoghurt or any pickles or Black dal or salad.
Serving:
You can serve with curd, pickle,salad or black lentil (dal).
Health Tips for the Oat:
1.Lower Cholesterol Levels
2.Unique Oat Antioxidants Reduce Risk of Cardiovascular Disease
3.Prevent Heart Failure with a Oat Breakfast
4.Significant Cardiovascular Benefits for Postmenopausal Women
5.Oats and Other Whole Grains Oats and Other Whole Grains Stabilizes Blood Suga
6.Boosts Immune System
7.Prevents Breast Cancer
Ragda with Oat-Patties (Chaat Recipes)
By Trupti Parikh
Preparation Time: 20 mins
Cooking Time: 90 mins Tip: This time will include your chutney making also.
Makes 6 servings
Ingredients:
For The Ragda:
2-3 cups vatana (dried green/white peas)
3/4 tsp turmeric powder (haldi)
1-2 tsp chili powder
2 tsp ginger-green chili paste
1/2 tsp garam masala
Tip: sprinkle garam masal at the end and then cover with the lid. your aroma will stay in your food.
1lemon juice
11/2 tsp coriander powder
salt to taste
For seasoning (for the Ragda):
1/2 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
a pinch of asafoetida (hing)
2-3 pcs dried chili whole
2 tbsp oil
4-6 pcs garlic cloves
Method: For the Ragda
Soak the dried peas overnight or 6 to 8 hours. You can use fresh green peas (safal) also.
Drain water, add little salt to peas and add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.Tip: if you add salt while bowling your peas will get taste and it will cook fast.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves, asafoetida, dried chili whole, garlic cloves, 1/2 tsp red chili powder and stirring till the mustard seeds crackle.
Add other ingredients coriander powder, garam masala powder, ginger-green chili paste, turmeric powder (haldi), salt to taste to the ragda adding more water required.
Mix well mashing some of the peas slightly so that the gravy becomes thicker. Add lemon juice.
Simmer for 10 minutes and keep aside.
Ingredients:
For The Patties:
750 grams potatoes (boiled and meshed)
1 tbsp cornflour or sooji (Semolina or Rava) (optional - if you want to deep fry then it's needed)
2 cups of Oat
1/4 cup chopped coriander (dhania)
12 ginger (adrak)
1/2 tbsp lemon juice or Dry Mango powder (aamchur powder)
1/2 tsp garam masala
1/2 tsp turmeric powder
Salt to taste
Method: For the patties
Boil, peel and mesh the potatoes.
Add oat, chopped coriander, all the above ingredients and corn flour and knead to soft dough.
Divide into 12 equal portions and keep aside.
Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle.
Bring together the edges in the centre to seal the filling inside the potato and oat patties.
Press lightly on top to make a patty.
Repeat to make the remaining 11 patties.
Roll all entire patty around the oat.
Shallow fry on a non-stick pan till the patties are golden brown and crisp. (Oil is optional)
Tip: If you use non-stick pan you need only one spoon of oil. Same patty you can use as a snacks also. If you are making burger at home this patty will help for your healthy option.
How to serve:
For serving, place 2 patties on a plate and pour the ragda over it.
Top with all three chutneys. (Below I have given the recipe for the chutney)
Add chopped onion, tomato and chopped coriander.
You can add some curd also.
Sprinkle the sev.
Serve immediately.
Tips: For crisper patties, use old potatoes or a variety commonly called "chips" potatoes".
You might need to add some more cornflour to the potatoes if they are not dry enough.
Recipe for all the chutney:
1. Recipe of green chutney:
Preparation Time: 10 mins
Cooking Time: None
Makes 1 cup
Ingredients:
1 cup chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 to 2 tbsp lemon juice
4 to 6 green chilies
1 tsp ginger paste
Salt to taste
1tsp olive oil
1tbsp water
Tip: Olive oil will keep your chutney green in color and gives good texture.
Method:
Combine all the ingredients and grind to a smooth paste in a mixture in fine paste.
Refrigerate and use as required.
2. Garlic Chutney:
Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.
Preparation Time: 10 -15 mins
Cooking Time: 2 mins
Makes 1/2 cup
Ingredients:
4 garlic pods
20 whole red chilies roasted
2 cups grated coconut dry
2tbsp of dry coriander powder
1 tbsp ghee
Salt To Taste
Tip: Ghee will make chutney mild. or you can use olive oil or any which you use at home
Method:
First pill all the garlic. Combine all the ingredients and grind to a smooth paste in a mixture in fine paste. Keep it in the glass or plastic tight box.
3. Sweet dates and tamarind Chutney:
Preparation Time: 15-20 mins
Cooking Time: 5 mins
Makes 1 1/2 teacups
Ingredients:
200 gms dates (khajur)
100 gms tamarind (imli)
1/2 tsp chili powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
salt to taste
2 cups water
Method:
Remove seeds from the dates or buy seedless dates and tamarind, wash and add 1 teacup of hotwater. Leave for 2 hours.
Cook for 5 minutes. Thereafter, blend in a liquidizer and strain.
Add the chili powder, cumin seed powder,salt and black salt.
Mix well. Keep it in the refrigerator.
Use as required.
Tip: If you prepare all the chutney then you can reuse all of them for the next time for example: Bhel poori, sav batata poori, and so on. You have to store in the refrigerator.
