Palak Oat Bran Paratha

I did talk about the ‘Inside Scoop on Fiber’ in my post here. That being said, no prize for guessing that I am focusing on adding more fiber to the family diet. Bran is a neat way to do that. And, I don’t mean eating cardboard like cereal bars or eating cereal that is so loaded with sugar that it nullifies the benefit of the bran in it. I mean incorporating bran in your regular desi diet, by way of adding it to rotis and parathas. Cool idea, isn’t it?

Before all that…you gotta know what bran is right? Bran is the term used to refer to the outer husk of any grain. There are three main parts to cereal grains: the bran, germ, and endosperm. The endosperm is the part of the grain used to make white flour, and it is the largest part of the grain. The germ is a small, nutrient rich area which is often extracted along with the bran, the fiber-rich outer husk of the grain. The bran is designed to protect the grain until it can sprout, providing fiber and nutrition to the growing plant until it can support itself. The bran of grain is normally discarded during the milling process, which is unfortunate, since it contains the bulk of the dietary fiber of the grain, along with a large amount of useful minerals. When the bran is left on, the grain is marketed as ‘whole grain’. In the case of oat bran, the bran is also sold separately. Look for it in the bulk aisle of your grocery store. It is also not very pricey. So, give it a try…and up your fiber..

2 cups whole wheat flour(chapati atta)
1/2 cup oat bran
1/2 cup oat flour
3 cups baby spinach leaves
2 green chillies
1 tbsp ginger garlic paste
1 tbsp yogurt
1 small onion chopped (optional)
1 tsp ajwain (omam)
2 tbsp olive oil
salt to taste

In a food processor add the spinach, onion, green chillies and ginger garlic paste. Pulse until the mixture is very finely chopped, almost to a puree. Add yogurt, ajwain and salt. Pulse to combine. Add the oat bran and oat flour. Add the atta and mix to combine. Add warm water through the feed tube as needed and pulse on high until the whole mixture comes together as a ball. Remove, knead by hand, adding more flour as needed. Add the olive oil and knead until smooth. Let the dough rest for at least 30 minutes. If making dough in advance, tightly wrap in plastic wrap and refrigerate.

Roll out the parathas into thin discs, and place on a hot griddle. Flip and cook on both sides. Brush with ghee if using and stack in foil/hot pot. Serve warm.

Verdict: Healthy foods do taste good…We loved these parathas, and I couldn’t detect any difference from the addition of the oat bran or oat flour.

Sending this to the ‘Kids Menu’ Event, given that spinach contains a great amount of iron and vitamins, not to mention the benefits of whole grain from the whole wheat and oat bran. Also, you can peddle this as green chapatis to kids who don’t otherwise like to eat spinach.

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  1. Lovely parathas, Thanks for dropping by simply food.Your visit and comments are much appreciated.
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