SPRING ONION PARATHA

     A unique tasting Paratha prepared with Spring Onions/Hare Pyaz ke Pathe & Wheat Flour.  Spring Onion Paratha is a delicacy by itself and is known for its simplicity & flavour. A mild note of Onions in Spring Onion makes this Paratha tasty & aromatic. Stuffed Indian Bread/Parathas are Rotis prepared with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Lacha Paratha etc., & etc.,
     Spring Onion Paratha is prepared with whole wheat flour and finely chopped Spring Onions/Hare Pyaaz ke Pathe seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas are usually cooked over the griddle with oil/ghee drizzled over it.  The smell of Spring Onions and Ghee wafts out a pleasant aroma while cooking this Spring Onion Paratha. This Paratha can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


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Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Parathas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 25 - 30 Minutes

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HOW TO MAKE SPRING ONION PARATHA

SPRING ONION PARATHA

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Spring Onions - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Garam Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Carom/Ajwain Seeds - 1/4 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD:

• Clean, wash and finely chop the Spring Onions.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Paratha on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Spring Onion Paratha and cook them until they turn into golden brown in colour on both the sides.
• Serve Spring Onion Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

NOTES:

• Can also add along Coriander Leaves/Mint Leaves along with Spring Onions.
• But for the unique taste of Spring Onions, just use Spring Onions in the Paratha.
• Can substitute Red Chilli Powder for Green Chillies.
• Chat Masala can also be added while kneading the dough.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Spring Onion Parathas just before serving.