Spring Onion Paratha is a tasty and healthy paratha made easily and quick by mixing the ingredients in the dough. Spring Onion Paratha is flavorsome as it has Indian spice powders along with spring onion and is relished with raita or pickle. Learn to make easy Spring Onion Paratha with step by step pictures.
Spring Onion Paratha is an easy and simple paratha made with spring onion as main ingredient. I am really not a big fan of spring onions but can’t believe I loved this spring onion paratha so much. Yes the paratha comes out so soft and flavorful that even kids will like it.
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About Spring Onion Paratha
Spring Onion Paratha is an Indian flatbread made by mixing chopped spring onions to the wheat flour along with spice powders to make the dough, then toasted with oil until golden on both the sides. Spring Onion Paratha can be relished with raita or any gravy or plain curd for the side.
Spring Onions or also called as green onions are a combination of greens + onions. They are a rich source of vitamins. They are not only nutritious but also adds a great flavor to the dish. Amma makes spring onion sambar which taste good with rice.
This paratha is so flavorful that you would need just plain curd or even pickle for the side. I served it with leftover chana masala and pickle. This paratha is easy to make as we mix everything in the dough and roll it unlike the stuffed paratha varieties.
Usually we add spring onion to Chinese dishes and half of it would go waste so when you buy a bunch of spring onions and this paratha is the best way to make use of it. I used to buy spring onion from shops and as it has less shelf life it would get spoiled soon even if refrigerated. So nowadays I grow a small batch of spring onion in the kitchen garden and use it for recipes when I need it.
This Spring Onion Paratha can be a filling option for breakfast or dinner and its quick to make too. Me and mittu love all types of parathas and now this one has been added to our list of favorites. I am sure this will be a welcoming change to the usual paratha recipes.
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Spring Onion Paratha Ingredients
- Wheat flour – I used homemade wheat flour, you can use store bought wheat flour too. You can even use a combination of plain flour and wheat flour too, half and half ratio would work great.
- Spring Onion – Use fresh spring onion, wash it well and use it. You can use the stem white part and the green part too.
- Spice powders – Turmeric powder, red chili powder, cumin powder and garam masala powders are used in the dough.
- Oil & Salt – Oil needs to be added in the dough also to toast the paratha. You can even use ghee to toast them. Add salt to taste.
How to make Spring Onion Paratha Step by Step
Preparing the dough
1.To a mixing bowl – add 1 heaped cup wheat flour.
2.Clean spring onion, rinse it well then fine chop it. Measure 1/2 cup heaped chopped spring onion.
3.Add 1/2 cup chopped spring onion along with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon cumin powder, 1/2 teaspoon garam masala powder, required salt to taste along with 1 teaspoon oil.
4.Mix this well first.
5.Add water little by little.
6.Mix well and knead it to a soft and pliable dough.
7.Rest for 10 minutes.
Rolling paratha
8.Knead it again once then roll into big lemon sized balls.
9.Dust flour on the rolling surface, and place a ball and flatten it slightly.
10.Roll it slightly thick or thin as per your preference. I rolled it just slightly thicker than for chapathi.
Cooking paratha
11.Heat dosa tawa, add the paratha one by one, when it starts to bubble drizzle oil.
12.Flip over and cook on the other side.Cook for few seconds drizzle oil.
13.Cook until both the sides are evenly cooked with brown spots here and there. Repeat to finish the dough. Serve hot with pickle and side dish of your choice.
Serve hot with side of your choice and pickle.
Expert Tips
- Spring onions – Clean spring onion, rinse it well then chop it finely. Chop the spring onions finely else rolling will be tough.
- Dough – Add water little by little to make the dough, you may need a little more than 1/3 cup water for 1 cup wheat flour. Make sure to make a soft and pliable dough.
- Spices – I have used the Indian masala powders including turmeric powder, red chili powder, cumin powder and garam masala powder.
- Cooking paratha – Use a iron skillet to toast the paratha. Do not keep flipping over it will make the paratha hard.
- Variations – You can skip Indian masala powders and replace it with 1/2 teaspoon Italian mixed herbs, 1/2 teaspoon chili flakes, 1/4 teaspoon oregano and 1/4 teaspoon pepper powder.
Serving & Storage
Serve Spring Onion Paratha with plain curd or pickle or any gravy of your choice. I served it with chana masala and pickle. Spring onion paratha keeps well for 1 day in room temperature. Refrigerating paratha will make it hard so I would not recommend storing it.
If you have any more questions about this Spring Onion Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Spring Onion Paratha Recipe
Ingredients
- 1 heaped cup wheat flour
- 1/2 cup chopped spring onion
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon cumin powder
- 1 teaspoon oil
- salt to taste
- water as needed
- ghee or oil to toast
Instructions
Preparing the dough
- To a mixing bowl – add 1 heaped cup wheat flour.
- Clean spring onion, rinse it well then fine chop it. Measure 1/2 cup chopped spring onion.
- Add 1/2 cup chopped spring onion along with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon cumin powder, 1/2 teaspoon garam masala powder, required salt to taste along with 1 teaspoon oil.
- Mix this well first.
- Add water little by little.
- Mix well and knead it to a soft dough.
- Rest for 10 minutes.
Rolling paratha
- Knead it again once then roll into big lemon sized balls.
- Dust flour on the rolling surface, and place a ball and flatten it slightly.
- Roll it slightly thick or thin as per your preference. I rolled it justlslightly thicker than for chapathi.
Cooking paratha
- Heat dosa tawa, add the paratha one by one, when it starts to bubble drizzle oil.
- Flip over and cook on the other side.Cook for few seconds drizzle oil.
- Cook until both the sides are evenly cooked with brown spots here and there. Repeat to finish the dough. Serve hot with pickle and side dish of your choice.
- Serve hot with side of your choice and pickle.
Notes
- Spring onions – Clean spring onion, rinse it well then chop it finely. Chop the spring onions finely else rolling will be tough.
- Dough – Add water little by little to make the dough, you may need a little more than 1/3 cup water for 1 cup wheat flour. Make sure to make a soft and pliable dough.
- Spices – I have used the Indian masala powders including turmeric powder, red chili powder, cumin powder and garam masala powder.
- Cooking paratha – Use a iron skillet to toast the paratha. Do not keep flipping over it will make the paratha hard.
- Variations – You can skip Indian masala powders and replace it with 1/2 teaspoon Italian mixed herbs, 1/2 teaspoon chili flakes, 1/4 teaspoon oregano and 1/4 teaspoon pepper powder.
Akshat MOODe
Nice 🙂 Thanks for sharing !
Viji Senthil
Tried this paratha for dinner today. Hubby fell on the flavour. Thanx Sharmi!
Arti Gupta
It is looking so delicious I will definitely try it. Thanks and keep sharing
Bryony
Hey,
Can these be made in advance (day before) and then warmed in an oven? Or will they dry out?
Thanks
Bryony
Sharmilee J
They will soft only as spring onion is there the parathas will be soft only