About Spring Onion Paratha :
Spring Onion Paratha is a delightful Indian flatbread that combines the freshness of spring onions with a flavorful blend of spices and wholesome ingredients. This versatile dish is prepared by kneading finely chopped spring onions into a dough made from whole wheat flour, gram flour (besan), and curd, which adds a soft and tangy texture.
Rich in nutrients, spring onions bring a unique crunch and mild sweetness to the paratha, making it both nutritious and delicious. The gram flour enriches the flavour and adds a slightly nutty undertone, while the curd ensures the parathas remain soft for a long time.
Spring Onion Paratha is perfect for breakfast, lunch, or dinner. It pairs wonderfully with a dollop of fresh yoghurt, and pickles. Easy to prepare and loved by all age groups, this dish is an excellent way to introduce more greens into your diet while savouring the comfort of homemade bread. It’s a simple yet satisfying meal that celebrates the essence of Indian culinary creativity.
Quick and Easy: Perfect for busy mornings or a quick dinner.
Nutritious: Spring onions are rich in vitamins A and C, making this paratha a healthy choice.
Customizable: Adjust the spices and add your favourite herbs to suit your taste.
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Spring Onion Paratha | Hare Pyaz ka Paratha
Materials
- 2 cup wheat flour
- 1/2 cup besan
- 1 tsp chilli flakes
- 1/4 tsp Asafoteda
- salt to taste
- 2 tsp oil
- 1 cup spring onion finely chopped
- 1/4 cup curd
- 1 tsp ginger garlic paste
- water for kneading
- oil for roasting
Instructions
- In a large bowl take 2 cups wheat flour, 1/2 cup gram flour, 1/4 tsp hing, salt to taste, 1 tsp chilli flakes and 2 tsp oil and mix them well.
- Add 1 cup spring onion chopped, 1/4 cup fresh and 1 tsp ginger garlic paste.
- mix well making sure all the spices are well combined.
- Now add water as required and knead the dough.
- knead to a smooth and soft dough adding water as required.
- cover and rest for 15-20 minutes.
- now pinch a small ball sized dough.
- dust with wheat flour and flatten slightly.
- grease oil in centre and fold to a square.
- dust with wheat flour as required and roll square.
- roll gently making sure the layers are not pressed completely.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the paratha.
- also, spread ½ tsp olive oil/ghee and press slightly on both sides.
- flip again once or twice till both sides are cooked properly.
- finally, serve spring onion paratha with raita and pickle.
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Notes
Essential Ingredients Spring Onion Paratha Recipe
Whole Wheat Flour – The base for the paratha dough.
Whole Wheat Flour – The base for the paratha dough.
Spring Onions – Chopped finely, adding flavour and crunch.
Gram Flour (Besan) – Adds texture and flavour to the dough.
Curd (Yogurt) – Provides softness and a mild tang to the paratha.
Red Chili flakes– Adds heat and colour.
Salt – To taste.Oil or Ghee – For cooking the parathas.
Asefotida (Hing) – Adds a nice flavour and helps digestion.
Ginger Garlic Paste – For an aromatic touch.
How To Make Spring Onion Paratha
- In a large bowl, Add 2 cups wheat flour, 1/2 cup gram flour, 1/4 tsp hing, salt to taste, 1 tsp chilli flakes and 2 tsp oil and mix them well.
- Add 1 cup spring onion chopped, 1/4 cup fresh and 1 tsp ginger garlic paste.
- mix well making sure all the spices are well combined.
- Now add water as required and knead the dough.
- knead to a smooth and soft dough adding water as per requirment.
- cover and rest for 15-20 minutes.
- now pinch a small ball-sized dough.
- dust with wheat flour and flatten slightly.
- Grease with oil/ghee in the centre and fold to a square.
- dust with wheat flour as required and roll square.
- roll gently making sure the layers are not pressed completely.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the paratha.
- also, spread ½ tsp olive oil/ghee and press slightly on both sides.
- flip again once or twice till both sides are cooked properly.
- finally, serve spring onion paratha with raita and pickle.
Tips for Perfect Spring Onion Paratha
Here are some tips to make the perfect Spring Onion Paratha:
- Fresh Spring Onions: Use fresh spring onions to ensure the paratha has a crisp and vibrant flavour. Chop them finely so they incorporate well into the dough.
- Balance the gram Flour: Use the right amount of gram flour (besan) with whole wheat flour. Gram flour adds a slight crunch and richness to the dough.
- Curd Consistency: Make sure the curd is thick and not watery. It will give the paratha a soft texture. If the curd is too thin, you may need to adjust the flour accordingly.
- Knead the Dough Well: Knead the dough until it is soft and pliable. This will ensure that the parathas are smooth and easy to roll out.
- Rest the Dough: After kneading let the dough rest for at least 15-20 minutes. This will make it easier to roll out.
- Rolling Out Parathas: Roll the dough gently, without applying too much pressure. If the dough sticks, dust it lightly with flour. Be careful not to make them too thin, as they might tear.
- Cook on Medium Heat: Cook the paratha on medium heat to ensure it cooks evenly. If the heat is too high, the paratha may brown quickly on the outside while remaining raw inside.
- Apply Ghee or Oil Generously: Apply ghee or oil generously while cooking to make the paratha crispy and flavorful. It also adds a nice golden colour.
- Serve Immediately: Spring Onion Paratha tastes best when served hot. It pairs well with yoghurt, a pickle, or a side of curry.
- Experiment with Spices: Adjust the amount of red chilli powder or salt based on your preference for heat and flavour.
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FAQs About Spring Onion Paratha Recipe
Leftover parathas can be stored in an airtight container. They stay fresh for a day or two at room temperature. You can also refrigerate them for up to a week and reheat them before serving.
Yes, you can substitute gluten-free flour like rice flour, chickpea flour, or a gluten-free mix to make a gluten-free version of this recipe.
Yes, you can add grated carrots, finely chopped spinach, or even paneer to enhance the flavour and nutrition of your Spring Onion Paratha.
Yes, you can prepare the dough a few hours ahead or even the night before. Just cover it with a damp cloth or plastic wrap to keep it from drying out.
🥣 Storing Suggestions
For storing Spring Onion Paratha, here are some tips to keep them fresh:
- Cool the Parathas: Allow them to cool completely before storing to prevent moisture buildup that can make them soggy.
- Use Parchment Paper: If you’re storing multiple parathas, place parchment paper between each paratha to prevent them from sticking together.
- Wrap in a Clean Cloth: Wrap the parathas in a clean kitchen towel or cloth. This helps keep them soft.
- Use an Airtight Container: wrap the parathas and keep them in an airtight container or ziplock bag to keep them fresh.
Serving Suggestions
- Serve hot with plain yoghurt or raita.
- Pair with mango chunda or lime pickle for an extra zing.
- Enjoy with a steaming cup of chai for a comforting meal.
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