If you have excess Spring Onion or Scallions in the refrigerator, make these delicious Green Onion Paratha that your family will enjoy. Made with whole wheat flour and spices, this will be a perfect option for breakfast or lunch box.
Spring onion paratha or Green Onion Paratha is an Indian flatbread variety made with wheat flour, finely chopped spring onions and spices. Paratha is cooked on a hot griddle with ghee or oil and served with yogurt, chutney or pickle.
If you are looking for recipes using spring onions, green onions or hara pyaaz (Hindi), I recommend trying this paratha!
Paratha is a popular Indian breakfast or snack. It is made with vegetables like potato, radish, peas, cooked lentils (dal) and leafy greens like spinach and methi.
This is a one bowl paratha recipe. The ingredients are added to a bowl, kneaded into a dough, rolled into a flat round disc and cooked on a hot griddle with ghee or oil.
Paratha can be enjoyed with a cup of tea or coffee for breakfast. Can be served for lunch with a side of vegetables, bowl of raita and pickles.
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Ingredients
Whole wheat flour or Atta - Available at local Indian Grocery Stores or Supermarkets. Indian homes cannot survive without Rice and Atta.
Spring Onions or Scallions - Both the white and green portion is used. Finely chop the onions so that it easily mixes with the flour, spices and water.
Ginger and Green Chili paste - Adds a lot of flavor and heat. Adjust quantities as per preference.
Seeds - I have used sesame and flax seeds to the paratha dough. Paratha is a great way to sneak such ingredients so that the family doesn't notice. If you have picky eaters at home, dry roast and coarsely grind the seeds.
Turmeric - Adds a lovely golden color to parathas and compliments with the green onions.
How to make Spring Onion Paratha Recipe
(1) In a wide bowl, add the whole wheat flour, chopped spring onions, ginger - green chilli paste, sesame seeds, flax seeds, turmeric powder and salt to taste.
(2) Mix all the ingredients and then slowly add water and knead into a tight dough. Careful not to add a lot of water as spring onions tend to leave a lot of moisture while the dough is resting.
(3) Add a tsp of oil to the dough and allow it to rest for 10 minutes before making parathas.
(4) After 10 minutes, divide the dough into 7 equal portions.
(5) Dust the rolling surface with some whole wheat flour and roll out the parathas using a rolling pin. Maintain desired thickness of the paratha. Dust off the excess flour before placing the paratha on the pan for cooking.
(6) Heat a pan and place the rolled out paratha. Let it cook on medium flame on one side, flip and then add ghee or oil as required. Cook one side, flip and apply oil on sides as well.
(7) Once the parathas have cooked on both sides, place them in a hot pot to ensure they stay warm until breakfast or lunch is served.
Serving Suggestion
Traditionally, paratha is cooked with ghee or clarified butter. It is served with a dollop of white butter or safed makhan, a bowl of yogurt or curd and home made mango pickle.
Serve paratha for lunch with veggie sides like Paneer Bhurji, Baingan Bharta, Bhindi Masala and Aloo Gobhi.
Instead of yogurt or plain curd, serve green onion paratha with Cucumber Raita or Beetroot Raita.
Meal Prep | Storage | Leftovers
Pack Spring Onion Paratha in lunch boxes for both kids and adults.
If you are planning to make green onion paratha for breakfast or pack for lunch box, you can knead the dough previous night and store in the refrigerator. Store the dough in an airtight container to prevent it from drying.
Note - Spring Onion does leave some moisture so the dough will be a bit sticky in the morning. Dust some flour and roll out the paratha.
I would not recommend storing the paratha dough for more than 6-8 hours.
For young kids or toddlers, I would recommend skipping the sesame seeds and flax seeds. The seeds can get stuck in throat, if not chewed properly.
Peanut Butter, Nut Butters or Spreads, Green Chutney, Tomato Ketchup can be great accompaniments.
Store leftover paratha in an airtight container. Re-heat in a microwave for 30 seconds. Apply some ghee or butter and eat.
It would be best to re-heat leftover paratha on a hot griddle. Microwave heating may cause the paratha to dry in the edges.
More Paratha Recipes
Palak Paratha (made with frozen spinach puree)
Mooli Paratha (Radish Paratha)
Aloo Matar Paratha (Potato Peas Paratha)
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Spring Onion Paratha | Green Onion Paratha | Hare Pyaaz Ka Paratha
Ingredients
- 2 ½ cups Whole Wheat Flour
- 1 ½ cups Spring Onions finely chopped
- 1 tablespoon Ginger-Green Chilli Paste
- 1 tablespoon Flax Seeds or Alsi
- 2 teaspoon White Sesame Seeds
- ½ teaspoon Turmeric Powder
- 1 cup Water for kneading the dough
- 1 teaspoon Oil + extra oil or ghee to cook paratha
Instructions
- In a wide bowl, add the whole wheat flour, chopped spring onions, ginger - green chilli paste, sesame seeds, flax seeds, turmeric powder and salt to taste.
- Mix all the ingredients and then slowly add water and knead into a tight dough. Careful not to add a lot of water as spring onions tend to leave a lot of moisture while the dough is resting.
- Add a tsp of oil to the dough and allow it to rest for 10 minutes before making parathas.
- After 10 minutes, divide the dough into 7 equal portions.
- Dust the rolling surface with some whole wheat flour and roll out the parathas using a rolling pin. Maintain desired thickness of the paratha. Dust off the excess flour before placing the paratha on the pan for cooking.
- Heat a pan and place the rolled out paratha. Let it cook on medium flame on one side, flip and then add ghee or oil as required. Cook one side, flip and apply oil on sides as well.
- Once the parathas have cooked on both sides, place them in a hot pot to ensure they stay warm until breakfast or lunch is served.
Notes
- If you are planning to make green onion paratha for breakfast or pack for lunch box, you can knead the dough previous night and store in the refrigerator. Store the dough in an airtight container to prevent it from drying.
- Note - Spring Onion does leave some moisture so the dough will be a bit sticky in the morning. Dust some flour and roll out the paratha.
- I would not recommend storing the paratha dough for more than 6-8 hours.
- For young kids or toddlers, I would recommend skipping the sesame seeds and flax seeds. The seeds can get stuck in throat, if not chewed properly.
- Store leftover paratha in an airtight container. Re-heat in a microwave for 30 seconds. Apply some ghee or butter and eat.
- It would be best to re-heat leftover paratha on a hot griddle. Microwave heating may cause the paratha to dry in the edges.
- The recipe yields 7 parathas. Paratha is thicker as compared to Chapati or Roti.
- Applying 1 tsp of oil to the dough just before resting prevents the dough from drying. Paratha's also turn out to be soft after cooking.
- Paratha traditionally is cooked using ghee. However, I have used sesame oil for cooking the paratha.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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