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
- Wheat flour/ atta – 2 cups
- Spring onion, chopped – 1 cup
- Ginger paste- 1 tsp
- Green chilli – 1 tsp
- Red chilli powder – ½ tsp
- Garam masala powder – ½ tsp
- Turmeric – ¼ tsp
- Cumin seeds – 1 tsp
- Oil – as per requirement while kneading and cooking
- Salt as needed
- Ghee – as needed
- 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.
- 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.