Spring Onion Paratha | Green Onion Paratha | Hare Pyaaz Ka Paratha
Spring onion paratha or Green Onion Paratha is an Indian flatbread variety made with a mixture of wheat flour, finely chopped spring onions and spices. Serve as Breakfast, brunch, lunch or pack in lunch box with yogurt, chutney or pickle.
Servings 7 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
Meal Prep Tips -
- 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.