Spring Onion Paratha is a delicious whole-wheat flatbread made with fillings consisting of spring-onions, ginger, and green chilies paste. I was first introduced to the Spring Onion Paratha during my days in Mumbai and it stayed in my heart since then. Out of the blue, I recently remembered this Paratha and immediately got down to rolling some out.
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. It can be served as a powerful breakfast as it is packed with Vitamins and other minerals or a light dinner with plain yogurt, raita, or pickle. I hope you enjoy this typical homemade recipe.
Spring Onion Paratha
- 2 cups Wheat Flour
- 1 cup Chopped Spring Onion
- 1 tbsp Ginger Paste
- 1 tbsp Chopped Green Chilli
- ½ tbsp Red Chilli Powder
- ½ tbsp Garam masala powder
- ¼ tbsp Turmeric powder
- 1 tbsp Cumin Seeds
- Oil as per requirement while kneading and cooking
- Salt as per taste
- Ghee (Clarified Butter) as per taste
- In a mixing bowl, mix wheat flour, spring onion, ginger and green chili paste, cumin seeds, red chili powder, garam masala powder, turmeric, salt, and oil.
- Knead to a dough using lukewarm water
- Divide into equal-sized balls. Dust and roll it out thinly into equal-sized discs.
- Heat-cook the parathas on a hot Tawa over medium flame and smear ghee on both sides, until golden spots appear.
- Using a spatula, keep pressing the paratha gently.
- Serve spring onion parathas with pickle, curd, and pepper mix or just plain white butter.
- Prepare them as thin as possible. Thinner the better.
- Goes best with basic accompaniments like pickle and curd (with salt and pepper).