Spring Onion Paratha

Spring onions form a huge part of several cuisines across the world. Incorporating it into Indian flatbreads can not only be exciting but enjoyable too. Spring Onion Paratha is a delicious whole wheat flatbread made with spring onion, ginger and green chillies paste.  It can be served as a powerful breakfast as it is packed with Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Potassium and Manganese or can be a light dinner with plain yogurt, raita or pickle.

I was first introduced to this paratha during my days in Mumbai and it stayed in my heart since then. Out of the blue, I recently remembered this Paratha and I immediately got down to rolling some out as I wanted to surprise Mr. A with it. I chose to serve it to him and family for dinner. Their response encouraged me to post this recipe. I hope you enjoy this typical homemade recipe, the same way as we did.

Spring Onion Paratha

  • Servings: 12-15 pieces
  • Difficulty: Medium
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  1. Wheat flour/ atta – 2 cups
  2. Spring onion, chopped – 1 cup
  3. Ginger paste- 1 tsp
  4. Green chilli – 1 tsp
  5. Red chilli powder – ½ tsp
  6. Garam masala powder – ½ tsp
  7. Turmeric – ¼ tsp
  8. Cumin seeds – 1 tsp
  9. Oil – as per requirement while kneading and cooking
  10. Salt as needed
  11. Ghee – as needed


    1. In a mixing bowl, mix wheat flour, spring onion, ginger and green chilli paste, cumin seeds, red chilli powder, garam masala powder, turmeric, salt and oil.
    2. Knead to a dough using lukewarm water
    3. Divide into equal sized balls. Dust and roll it out thinly into equal sized discs.
    4. Heat-cook the parathas on a hot tawa over medium flame and smear ghee on both sides, until golden spots appear.
    5. Using a spatula, keep pressing the paratha gently.
    6. Serve spring onion parathas with pickle, curd and pepper mix or just plain white butter.


  1. Prepare them as thin as possible. Thinner the better.
  2. Goes best with basic accompaniments like pickle and curd.


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