Have I mentioned that I am a huge list-maker? Writing them, ticking tasks off, I love lists! Although some might kind it neurotic, writing things down is the only way I can ensure I won’t forget to do something later on. One of my many ongoing lists is blog-related i.e. topics or recipes I want to discuss in future. I keep this list in the Notes section of my iPhone, so that I jot down ideas as soon as they come to me. For the past 3 months a certain recipe keeps glaring at me every time I open up this list:
Oat Lolis / Oat Flatbread
Especially as I eat these almost every day, I’m not sure why it’s taken me this long to put this post up. I believe procrastination might be to blame 😉. Essentially a loli is a whole-wheat paratha (a.k.a. flatbread) infused with various ‘masalas’ (e.g. onions, coriander, mint, chilies, black pepper, tomatoes). They’re usually served with yogurt and/or chutneys. While most people play around with the spices & herbs, I prefer to change around the texture by replacing wholewheat flour with oats. Maybe I’m just partial to the flavor and texture of oats in general, but this variation of lolis tastes miles better.
Although lolis are usually eaten in Sindhi homes as breakfast, I prefer to eat ‘em for lunch and/or dinner. On the days I feel like Indian food, I usually serve Oat Lolis with a side of Greek yogurt & mixed vegetables cooked with mustard seeds & curry leaves (see picture above). Although the recipe for lolis will vary in each household, here is my variation:
Oat Lolis– Serves 1
- ½ cup quick-cooking oats**
- ¼ cup water
- 1 tablespoon finely chopped spring onions (or regular onions)
- Salt to taste
- In a bowl, combine the oats, spring onions, and salt. Slowly add water until it forms a dough.
- Divide the dough into 2 small balls. Using a rolling pin, roll out the dough until each ball has flattened into a circle (4” diameter).
- Place tava (or griddle) over medium heat. Once heated, add the loli and cook on both sides for 2-3 minutes or until each side has developed a golden-brown color.
- Repeat with remaining dough.
**If you aren’t using quick-cooking oats, grind the oats to a flour-like consistency before using them.
Much of the time I swap out the masalas for salt & black pepper. In such circumstances, I think the term “Oat Flatbread” would be more fitting. Especially as whole-wheat wraps aren’t freely available in Mumbai, these are ideal alternatives.
For those of you who are intolerant to wheat , these also work as great bread alternatives. If you’re not entirely convinced, maybe this will do the trick?
Savory oats have never tasted so delicious!
What’s your favorite grain?
Sliced bread, wraps or rolls? Pick 1…