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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Ingredients

  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

Directions

    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.

Tips:

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