Weekends are so welcome. Procrastination in leaving the warmth of the quilt does not result in running around to catch time. Many rounds of ginger cardamom tea and endless discussions … time just flies by and then you discover that its time for breakfast. While kids still enjoying the bliss of extra naps its time to plan out a little elaborate and healthy breakfast that the family can enjoy together.
Here goes one of my favorite weekend breakfast recipes – Oats and spring onion Parantha.
1 cup whole wheat flour (atta)
½ cup white oats powdered
5 to 6 spring onions (green and whites) chopped
¾ teaspoon salt or to taste
2 teaspoons oil
Warm water to knead flour
Dry flour to roll out paranthas
Oil to make paranthas
Mix whole wheat flour and oats flour. Add salt and oil and mix well. Add spring onions. Knead a smooth dough using warm water. Cover the dough and let it rest for at least half and hour. Take a lemon size ball of the dough and using dry flour, roll out a parantha. Cook on a hot griddle. When golden specs begin to appear on the lower side, smear oil and cook till golden. Repeat on the other side.
Serve with green chutney or ketchup.