Spring Onion Paratha (Hare Pyaaz Ka Paratha)

Step-wise recipe to make Spring Onion Paratha at home. Lunchbox friendly, kid friendly, healthy and filling breakfast.

Spring Onion Paratha (Hare Pyaaz Ka Paratha)

Love Spring Onions and looking for recipes using Spring Onions? Try this delicious Spring Onion Paratha. An easy Indian Vegetarian Breakfast or Brunch Recipe using fresh green onions or Hara Pyaaz (Hindi)

This Paratha is made with whole wheat flour, finely chopped spring onions and Indian spices.

We usually see Indo Chinese recipes that are garnished generously with spring onions. But there are many ways to use the green onions in everyday cooking. They can be easily added to recipes like Poha, Upma, chutney’s etc.

This paratha, for example, makes best use of excess spring onions stocked in your refrigerator.

Paratha is an Indian flatbread or unleavened bread. Popular breakfast across North India, parathas are thicker than roti or chapati. These breads are made with delicious fillings that range from potatoes, radish, peas and even lentils.

For this particular recipe, since spring onions have a lot of moisture, it is difficult to stuff parathas. The rolled out paratha would tear and break. Hence, I have added the finely chopped spring onions to the whole wheat flour and rolled out thick parathas.

The spring onions that I have used are organic and were sourced from a farm. Super fresh greens, we thoroughly enjoyed the parathas for breakfast and I also made some extra servings for lunch.

Traditionally, paratha is made using ghee or clarified butter and served with a dollop of white butter, curd and home made pickles. It can also be enjoyed with a side of dry vegetable or gravy, if you prefer.

I have used Khapli Wheat Flour for making these parathas. They are darker in colour as compared to the regular wheat flour and low in gluten.

This Indian Bread in particular, needs to be consumed piping hot. Straight off the tava or griddle, they taste so good!

You can easily pack these for your kids school lunch box, lunch for husband at work with a side of salad and yogurt. For kids the accompaniments can range from peanut butter or any other spread / dip that you have stocked in your refrigerator.

If you are planning to make this early morning as breakfast or pack as lunch for kids and husband, you can prepare the dough the previous night and refrigerate it. Note – Make a tighter dough if you plan to knead the dough previous night.

I wouldn’t advise storing the dough for longer as compared to a regular chapati or roti dough because it contains fresh spring onions.

Let us look at the detailed recipe and notes below. Don’t forget to check out the other stuffed paratha recipes that I have on the blog.

Step-wise 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.

Ingredients for spring onion paratha
Wheat flour and ingredients for spring onion paratha

(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.

kneading the dough and adding oil to prevent from drying

(4) After 10 minutes, divide the dough into 7 equal portions.

Equal size paratha dough balls

(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.

Dust the dough balls with flour to roll the paratha easily
Thick spring onion paratha ready to cook on hot griddle

(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.

paratha to be cooked on both sides by applying oil or ghee

(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.

paratha is ready to serve, piping hot.

Recipe Notes

  • The recipe yields 7 parathas (as seen in the pic above). The quantity will depend on the thickness of the parathas.
  • Do not rest the dough for longer. The moisture from the onions will make it slightly difficult for you to roll out paratha.
  • 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.

Other Paratha Recipes on the blog

Spring Onion Paratha (Hare Pyaaz Ka Paratha)

Spring Onion Paratha (Hare Pyaaz Ka Paratha)

Vidya Narayan
Delicious Spring Onion Paratha or Hare Pyaaz Ka Paratha. An easy Indian Vegetarian Breakfast or Brunch Recipe using Spring Onion or Hara Pyaaz, whole wheat flour and few spices.
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, brunch
Cuisine Indian, north indian
Servings 2 people

Ingredients
  

  • 2 & 1/2 cups Whole Wheat Flour 1 cup is 250 ml
  • 1 & 1/2 cups Spring Onions finely chopped
  • 1 tbsp Ginger-Green Chilli Paste 1 tbsp is 15 ml
  • 1 tbsp Flax Seeds or Alsi
  • 2 tsp White Sesame Seeds 1 tsp is 5 ml
  • 1/2 tsp Turmeric Powder
  • 1 cup Water for kneading the dough
  • Oil

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

  • The recipe yields 7 parathas (as seen in the pic above). The quantity will depend on the thickness of the parathas.
  • Do not rest the dough for longer. The moisture from the onions will make it slightly difficult for you to roll out paratha.
  • 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.
Keyword hare pyaaz ka paratha, spring onion paratha
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

Tried this recipe? Share it with us! Take a picture and share it via email on [email protected] or you could TAG US on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

If you are satisfied with the recipe, please take a moment to LEAVE A COMMENT and a STAR rating on the blog. It would encourage others to try the recipe.

Please subscribe to our website to receive all the delicious recipes in your mail box.

We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 624

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.