Two Grain Fenugreek Flatbread | Methi Oats Parantha

Namita Tiwari
Namita Tiwari|
Last updated on Jan 10th
Soft, flavourful and fiber rich healthy oats parantha with methi makes a great recipe for breakfast or a meal. Oat gives paranthas a slightly crumbly and delicate texture.
  • Prep Time25Minutes
  • Cooking Time10Minutes
  • Serves2people

Recipe Ingredients

  • 1 cup whole wheat flour (Atta)
  • 1/2 cup white oats powdered
  • 1 cup fenugreek leaves plucked at two leaf stage
  • 2 teaspoon olive oil
  • Salt to taste
  • Warm water to knead flour
  • Oil for making paranthas
  • Dry flour for rolling out paranthas

Recipe Preparation

  1. Mix whole wheat flour, oats flour and salt.
  2. Add oil and mix evenly.
  3. Chop Fenugreek leaves finely and add to the flour.
  4. Knead soft dough using warm water. Cover the dough and keep for about 15 minutes. The dough becomes a little tight. Add a little water and knead again. Keep covered for 10 minutes.
  5. Take lemon size balls of the dough. Roll out parathas using dry flour. Transfer the parathas to a hot griddle. When golden specs appear on the lower side, apply oil and cook till golden. Repeat on the other side.
  6. Serve hot.
My Tip: Also try out another variant of oats parantha by adding 2 tablespoons of powdered kasoori methi. You will get a very flavourful healthy paranthas.